Evaluation Of Mechanically Dewatered And Extruded Potato Flours For Various Product Formulations

  • DIMPLE BHATT, AKRITI KACKER, KALPANA KULSHRESTHA*, MANOJ KULSHRESHTHA
Cite this:
MANOJ KULSHRESHTHA, D. B. A. K. K. K. (2016). Evaluation Of Mechanically Dewatered And Extruded Potato Flours For Various Product Formulations. Academy of Agriculture Journal, 1(01). https://doi.org/10.15520/.v1i1.1
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Abstract

Potato flours were produced using an energy efficient mechanical dewatering process followed by drying. An equivalent of pre-gelatinized potato flour was produced through an extrusion process. The proximate composition and physiochemical characteristics of these potato flours were compared. The fiber, protein and ash content of dewatered potato flour was higher than the extruded potato flour whereas the overall carbohydrates content and calorific value of extruded potato flour was seen to be higher than the dewatered potato flour. Both the flours had negligible fat content. The Munsell Color Chart indicated that the color of dewatered potato flour was white, while that of extruded potato flour was pale yellow. The optimum water uptake of dewatered potato flour was found to be significantly higher than extruded potato flour. The dough characteristics of both the flours were found to be significantly different. It was easier to prepare dough from dewatered potato flour, however dough from extruded potato flour could not be made as it became very sticky and difficult to handle. The extruded potato flour contained more fine particles than dewatered potato flour. The physical characteristics of the dough made from these flours showed that the products made from dewatered potato flour could not be made with extruded potato flour. As such, both the flours were suited to different types of products. Extruded potato flour in solution form could be used as thickener in different recipes like soup and vegetable curries, whereas dewatered potato flour was more suited to food items like cutlets, tikki, stuffed paratha, and sev and gulab jamun. The products prepared by incorporation of both dewatered potato flour as well as by extruded potato flour were highly acceptable.

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