Yield, quality and storability of the potato flour of different Indian cultivars Raj Dev*, Joshi VK, Lal BB Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, H.P., India * E-mail of corresponding author : drdpandir@yahoo.co.in
Online published on 23 January, 2012. Abstract Studies on seven Indian potato cultivars (‘Kufri Chipsona-1’, ‘Kufri Chipsona-2’, ‘Kufri Chandramukhi’, ‘Kufri Badshah’, ‘Kufri Jyoti’, ‘Kufri Giriraj’ and ‘Kufri Jawahar’) revealed that the tubers of potato cultivars viz., ‘Kufri Chipsona-2’, ‘Kufri Chipsona-1’, ‘Kufri Chandramukhi’ had low content of reducing sugars and high content of dry matter, proteins and specific gravity were found more suitable for processing into flour with high yields. The potato flour of these cultivars resulted in lower non-enzymatic browning with better quality retention during storage period of 6 months. Top Keywords Potato flour, Cultivars, Quality, Reducing sugars, Specific gravity, Storage stability. Top |