Effects of Peeling Methods on Mineral Content of Potato and Development of Potato Based Biscuit
International Journal of Nutrition and Food Sciences
Volume 4, Issue 6, November 2015, Pages: 669-675
Received: Sep. 10, 2015; Accepted: Oct. 7, 2015; Published: Nov. 14, 2015
Views 3916      Downloads 119
Authors
Mohammad Atikur Rahman, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Mohammad Aslam Ali, Department of Agro Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
S. M. Kamrul Hasan, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Manobendro Sarker, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Article Tools
Follow on us
Abstract
An attempt was taken to select the effective peeling methods of potatoes based on mineral content and to formulate biscuits using potato flour as a partial substitute of wheat flour. The potatoes were collected and washed with water thoroughly to remove adhered dirt and soil. Fresh potatoes (P1), potatoes peeled before boiling (P2) and potatoes peeled after boiling (P3) were analyzed for mineral content. Significant (p<0.05) effect of peeling treatment on mineral content was observed in this study. However, potato with peel was scored with highest mineral content namely Calcium (9.40mg/100g), Magnesium (21.6mg/100g), Potassium (413.91mg/100g), Phosphorus (60.57mg/100g), Iron (0.78µg/100g) and Zinc (0.29µg/100g) among samples. 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 in ratio of 3:17, 1:3 and 7:13 in preparation of biscuits with maintaining all other ingredients constant. The prepared biscuits were evaluated for sensory quality by Hedonic Rating Test. The sensory evaluation revealed that the biscuits prepared using 25 percent potato flour were almost equally acceptable as control biscuits and secured the score for overall acceptability (7.20) and ranked as ‘like very much’. Biscuits prepared using 35 percent potato flour secured the lowest score (5.20) in term of overall acceptability and was unacceptable to the panelist. To ensure adequate minerals, the use of potato flour to substitute wheat flour up to 25% level is advocated.
Keywords
Potato, Minerals, Potato Powder, Potato Based Biscuit, Potato Peel
To cite this article
Mohammad Atikur Rahman, Mohammad Aslam Ali, S. M. Kamrul Hasan, Manobendro Sarker, Effects of Peeling Methods on Mineral Content of Potato and Development of Potato Based Biscuit, International Journal of Nutrition and Food Sciences. Vol. 4, No. 6, 2015, pp. 669-675. doi: 10.11648/j.ijnfs.20150406.21
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186