Evaluation of Indian potato varieties for processing into papads

Six Indian potato varieties were evaluated for processing into potato-sago papads prepared on a small scale. Determination of sensory characteristics, yield recovery and certain processing parameters of revealed that, papads prepared from all the varieties except Kufri Pukhraj were acceptable in colour, taste and texture. Kufri Pukhraj, produced minimum yield of papads with poor quality having unacceptably dark colour, bitter taste, very low expansion rate with folds, hence unacceptable. Papads prepared from Kufri Jyoti, although having good colour, taste and texture yet were unacceptable due to irregular shape and folds on frying. Based on above parameters, variety Kufri Chandramukhi is the best for papads.