Potato flour incorporation in biscuit manufacture

Abstract

Potato flours prepared from three potato varieties, ‘OP-1’, ‘Kufri Sutlej’ and ‘Kufri Ashoka’, were used for biscuit preparation. Potato flours (fresh stored for six months at room and refrigerated temperatures) of each variety were incorporated in the traditional recipe to replace wheat flour at levels of 0, 10, 20, 30, 40 and 50 percent in preparation of biscuits. All the ingredients were constant except water and baking time which increased and decreased, respectively, with the increase in level of potato flour incorporation. Results of the sensory (appearance, color, flavor, texture, taste and overall acceptability) evaluation revealed that the ‘OP-1’ variety was rated higher for texture, taste and overall acceptability than the other two varieties. Biscuits prepared from the fresh flour rated better in color, texture and taste than the biscuits prepared from the flour stored at refrigerated temperature for six months. However, a declining trend in acceptability was observed with increasing level of potato flour for all the sensory characteristics. No significant difference was observed in acceptability of the product with substitution levels of 20% or less. The nutritional value of the biscuits (as determined through nutrient analysis-moisture, protein, fat and total starch) with the highest acceptable level of potato flour (fresh, variety ‘OP-1’, 20 percent), was similar to the control (wheat flour) biscuit.