Developlvient of Value Added Products From Potatoes And Quality Evaluation

Abstract

The present study was undertaken to study the drying characteristics of potato slices (Kufri Chipsona-1, Kufri Chipsona-2 and Kufri Chipsona-3) and to develop potato flour, potato flour based value added products viz., Potato-chocolate cookies, Potato gulab jamun and Potato soup. The physico-chemical, microbial and sensory quality attributes of potato flour and sensory quality of potato flour based value added products were evaluated just after preparation and during storage. The flours prepared from KMS treated slices of Kufri Chipsona-2 dried at 60°C was used for the preparation of potato flour based value added products The moisture content of flours prepared from KMs treated slices were found to be little higher as compared to the hot water blanched slices. The optical density of flours obtained from KMS treated slices of potatoes were found to be lower as compared to the flours obtained from hot water blanched slices. The moisture content and optical density increased significantly during storage, irrespective of pre-treatment, potato cultivar. The Total plate count (TPC) of flours prepared from KMS treated slices were found to be lower than those of the hot water blanched and control ~!ices. Fresh samples of Potato gulab jamun, T-2 (having 40% potato flour), secured the highest score for overall acceptability (7.56).Sample of Potato soup T-1, secured the lowest score for overall acceptability (6.04) after 180 days of storage. No microbes were detected during initial period of storage upto 30 days. The total plate count increased significantly during storage. The moisture content and optical density of all combinations were increased during storage.