A method for preparing dehydrated fruits, vegetables and tubers, particularly
potato
products. The steps of the method include: boiling the whole raw edible product
or slices or pieces of the raw edible product for a time sufficient to partially
cook the starch and soften the tissue of the edible product; comminuting the cooked
product; and drying the comminuted product. The raw edible product is preferably
unpeeled or partially peeled. The resulting dehydrated product: (1) retains more
Vitamin C; (2) has a lighter color; (3) has a higher percent of free amylose; (4)
has fewer broken cells; and (5) has fewer degradation products than a corresponding
product produced by conventional methods.
