1Central Potato Research Station, Post Bag No. 1, Jalandhar-144 003, (Pb.).
Publication No. 1594, CPRI, Shimla.
Three value added products, viz. custard powder, soup thickener and biscuits were prepared from potato. These products were mainly based on different combinations of potato starch and potato flour. Addition of 10% potato flour in the custard powder mix, apart from economizing the cost of production, also improved the taste and texture of the cooked product. The studies showed that addition of 2% starch or 2% starch-flour combination (1:1) in the tomato and chicken soups acted as soup thickeners and were effective in bringing the desired consistency in the soups. Biscuits prepared from pure potato starch were very soft, disintegrated during handling, left an unpleasant residue in the mouth and were thus unacceptable. However, when half of the potato starch/flour was substituted by wheat fine flour (Maida), the taste and crispness of the biscuits improved significantly and were acceptable. After evaluation of sensory characteristics, panelists found all the three products to be highly acceptable. On a small scale, the cost of production of potato custard powder and potato flour were well comparable to the corn custard powder and corn flour commercially available in the market.
