Acceptability of snack foods prepared with dehydrated potatoes by pre-school children

Dehydrated potato in combination with protein food supplements such as soyflour, defatted groundnut flour and cereal grain flours for traditional Indian dishes was tested for acceptability by children. The dishes were served along with fresh potato dishes following normal recipe ingredients. While scoring, all the dishes were coded.

The results showed no significant difference (P-0.05) in acceptability of the dehydrated potato dishes compared with dishes of fresh potatoes and addition of protein foods did not alter acceptability level by the children. Dishes had the scores of “liked” and “very much liked” by the children. It is concluded from the study that dehydrated potatoes in various forms namely sticks, gratings, sooji and flour can be utilized for preparation of Indian dishes without altering the cooking characteristics and even enrich the traditionally prepared potato dishes by this method.