Studies on Development of Potato Based Supplementary Food Product and Quality Evaluation

Abstract

The present investigation was undertaken to study the drying characteristics of potato slices (Kufri Chipsona-2, Kufri Chipsona-1 and Kufri Bahar) and to develop potato flour based supplementary food product by blending potato flours (45, 40 and 35%), maize flours (1 0, 15 and 20%), 10% full fat soy flours, milk powder (5, 15 and 25%). and sugar (1 0. 20, and 30%). The physico-chemical, microbial and sensory quality .attributes of supplementary food were evaluated just after preparation and during storage of 180 days. The flours prepared from KMS treated slices of Kufri Chipsona-2 dried at 60° C was used for the preparation of potato based supplementary food product?. 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 sl1ces of potatoes were found to be lower as compared to the flours obtained from hot water blanched slices. The moisture content and optical density potato flours increased significantly during storage, irrespective of pre-treatment, potato cultivar. The Total Plate Count (TPC) of the flours prepared from KMS treated slices were found to be lower than those of the hot water blanched · and control slices. The supplementary food having 40% potato flours, 15% maize flours, 10% soy flours, 15% milk powder and 20% sugar secured the highest score for overall acceptability (7.53). The product prepared with 35% and 45% potato flours secured little lower score for overall acceptability as compared to those having 40% potato flours. It was also found that the fresh product containing 40% of potato flours and 20% sugar was rated as 'liked moderately' and after 180 days of storage, the product was rated as 'liked slightly'. No microbes were detected during initial period of storage up to 30 days. TPC of supplementary food increased with increase in the proportions of potato flours. The Total Plate Count increased significantly during storage. The moisture content and optical density of all combinations were increased during storage. ~at. protein and pH value decreased.