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Potentiality of Potato Flour as Humectants (Anti-staling Agent) in Bakery Product: Muffin

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Abstract

The potential of potato flour as a humectant (anti-staling agent) was investigated. The experiment utilised eight variants of potato flour, prepared from processing cultivar K. Chipsona-1 and table cultivar K. Laukar, in muffins as a bakery product. On the basis of higher values of water retention and water absorption, and comparatively lower values of setback and flavour intensity, grilled (180 W for 25 min) potato flour from cultivar K. Laukar (GPF-T) was selected for muffin preparation. For optimization, muffins were prepared with GPF-T at 1, 3, 5 and 7% (w/w) level in the formulation. The storage study was conducted for 8 days at 25 ± 2 °C and 55 ± 5% RH. It was concluded from the product characterisation, sensory evaluation and storage study that 3% GPF-T can be used as a low-cost alternative to commercially available humectants for muffin preparation. Research findings may be adopted by small-scale industry entrepreneurs to delay the staling of muffins two-fold without adversely affecting the sensory scores.

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Authors and Affiliations

  1. Division of Food Science & Postharvest Technology (FS & PHT), ICAR-Indian Agricultural Research Institute (IARI), Pusa Campus, New Delhi, 110012, India

    Alka Joshi, V. R. Sagar & Shikha Sharma

  2. Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh, India

    Brajesh Singh

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  1. Alka Joshi
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  2. V. R. Sagar
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  3. Shikha Sharma
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  4. Brajesh Singh
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Correspondence to Alka Joshi.

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Joshi, A., Sagar, V.R., Sharma, S. et al. Potentiality of Potato Flour as Humectants (Anti-staling Agent) in Bakery Product: Muffin. Potato Res. 61, 115–131 (2018). https://doi.org/10.1007/s11540-018-9362-7

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  • DOI: https://doi.org/10.1007/s11540-018-9362-7

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