Abstract
Potato flour prepared from three commercially released varieties, OP-1, Kufri Sutlej and Kufri Ashoka, were stored for six months at room and refrigerated temperatures. Moisture, protein, minerals, vitamins, total dietary fiber, total starch and in vitro protein digestibility were measured at the beginning of the period and after 3 and 6 months of storage. Significant varietal differences occurred in all the nutritional parameters measured. However, storage of potato flour for 6 months did not result in any significant changes in the nutritional parameters, except that moisture increased and ascorbic acid decreased. Thus, it can be concluded that potato flour can be stored safely for six months, both at room and refrigerated temperatures, without adversely affecting most nutritional components.
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Misra, A., Kulshrestha, K. Effect of storage on nutritional value of potato flour made from three potato varieties. Plant Foods Hum Nutr 58, 1–10 (2003). https://doi.org/10.1023/B:QUAL.0000040316.18576.31
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DOI: https://doi.org/10.1023/B:QUAL.0000040316.18576.31