Standardization of Processing Parameters for Development of Potato Products and Assessment of Quality

Abstract

The drying rate was found to be higher in the initial period of drying and subsequently reduced with increase in drying time. The potato slices did not have any constant drying rate period and the entire drying took place in falling rate period. The drying in falling rate period indicated that internal mass transfer occurred by diffusion. The moisture content of flours prepared from blanched plus KMS treated slices were found to be lower as compared to other pre-treated flour. The fibre content, ash content and pH of flour were found maximum in blanched plus KMS treated flour. However, the fat content was found maximum in untreated (control) flour. During storage, moisture content increased during storage period and protein, fat, ash, pH and fibre content decreased during storage. The water absorption, oil absorption, bulk density, foam capacity and foam stability were maximum in KMS treated flour whereas swelling capacity was maximum in blanching plus KMS treated flour. During storage of cookies, highest moisture content, ash and fibre was found in cookies incorporated with 30% potato flours and lowest was in control samples (control). The protein content was observed maximum in control samples and minimum in case of 30% potato flour incorporated cookies. During storage of extruded snacks, moisture content was maximum in control samples and protein, ash, fibre was found maximum in case of extruded snacks incorporated with 30% potato flour. Sensory quality studies indicated that potato cookies in fresh condition (incorporated with 30% potato flour and 70% wheat flour) had maximum overall acceptability score of 8.05 which further decreased to 7.53 after 90 days storage. Potato extruded snacks in fresh condition (incorporated with 30% potato flours and 70% corn plus rice flour) had maximum overall acceptability score of 8.05 which further decreased to 7.66 during storage. Potato bread in fresh condition had maximum overall acceptability score of 8.05 which further decreased to 5.37 after 7 days storage.