International Journal of Advanced Biochemistry Research

Biochem
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Vol. 7, Special Issue 2, Part A (2023)

Potato value addition: Processing and utilization for enhanced nutrition

Author(s): Khwairakpam Bembem, Ranjeet Singh, Adane Khrasi, Kamal G Nath, Thingujam Bidyalakshmi Devi and Renu Balakrishnan
Abstract:
Dehydrating potatoes in the form of slices and grinding to make flour is the simplest and most widely used procedure to produce potato flour. Slices of Frito Lay-1533 potatoes of unmarketable grade treated in sodium chloride-ascorbic acid solution and blanched were dehydrated and then ground to make vale-added potato products. Four value added products namely chapati, vermicelli kheer, fruit custard from potato flour and upuma from potato semolina were developed. The products were evaluated on sensory parameters using a nine-point hedonic scale and the preference for the developed products were ranked. All the value-added potato products had good overall acceptability with scores above 7 in the 9-point hedonic scale. Fruit custard had the highest mean score (8.03) for all the parameters combined. The nutrient composition of the value-added products was computed, and it was observed that the value-added products had a high nutrient profile.
Pages: 37-40  |  413 Views  159 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
Khwairakpam Bembem, Ranjeet Singh, Adane Khrasi, Kamal G Nath, Thingujam Bidyalakshmi Devi, Renu Balakrishnan. Potato value addition: Processing and utilization for enhanced nutrition. Int J Adv Biochem Res 2023;7(2S):37-40. DOI: 10.33545/26174693.2023.v7.i2Sa.188
International Journal of Advanced Biochemistry Research
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