Dehydrated cream of onion and cream of potato soups fortified with thiamine, ascorbic acid, and vitamin A palmitate have been evaluated after storages Samples were packed in rigid -and flexible containers for storage at 70° and 100℉. Analyses for palatability and vitamin content were made initially and after storage for six, twelve, and twenty-four months.nThere was evidence of flavor deterioration during storage in both dehydrated soups. However, in most cases, there was no significant difference in palatability rating for fortified and unfortified samples throughout storage. Samples stored at 70℉. resed ved higher ratings than those stored at 100℉., and samples stored in cans were preferred to those stored in packages.nIn general, better vitamin retention was obtained in dehydrated soup which was canned and stored at 70℉.
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