EFFECTS OF PEELING METHODS ON MINERAL CONTENT OF POTATO AND DEVELOPMENT OF POTATO BASED BISCUIT

Abstract

An attempt was taken to select the effective methods of peeling of potatoes based on mineral contents and to formulate biscuits using potato flour together with wheat flour. Fresh potatoes, potatoes peeled before and after boiling were analyzed for their mineral content. Calcium (Ca), Magnesium (mg), Potassium (K), Phosphorus (P), Iron (Fe) and Zinc (Zn) contents were found 9.40 mg/100g, 21.6 mg/100g, 413.91 mg/100g, 60.57 mg/100g, 0.78 pg/100g and 0.29 pg/100g, respectively in fresh potatoes; 6.57 mg/100g, 13.09 mg/100g, 360.7 mg/100g, 46.65 mg/100g, 0.69 yg/100g and 0.25 pg/100g, respectively in potatoes peeled before boiling and 8.23 mg/100g, 19.89 mg/100g, 400.78 mg/100g, 59.52 mg/100g, 0.75 g/100g and 0.25 pg/100g, respectively in potatoes peeled after boiling. On the basis of mineral content potato with peel was selected to produce potato flour to replace wheat flour partially in preparing nutritionally enriched biscuit. Potato flour was blended with wheat flour at levels of 15, 25 and 35 percent in preparation of biscuits with maintaining all other ingredients constant. The proximate composition of the developed biscuits ranged in the values with moisture from 5.0% to 7.30%, protein 9.70% to 15.20%, fat 11.0% to 12.67%, ash 0.99% to 3.13% and carbohydrate 67.0% to 67.81%, respectively. It was also observed that potato four had higher ash content than that of wheat flour which enhanced the ash level of the biscuits produced from the blends. The prepared biscuits were evaluated for sensory quality by Hedonic Rating Test. The sensory evaluation revealed that the biscuits prepared using 25% potato flour were almost equally acceptable as control biscuits and secured the score for colour (6.90), flavor (6.60), taste (6.90), texture (7.50) and overall acceptability (7.20) and ranked as ‘like very much’. Biscuits prepared using 35% potato flour secured the lowest score (5.20) in terms of overall acceptability and was unacceptable to the panelist. Potato flour prepared from potato with peel and partial replacement of wheat flour by 25% potato flour produce biscuits of acceptable quality which will afford the consumer to have biscuits of high nutritional value.