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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 4, Issue 6) |
| DOI | 10.11648/j.ijnfs.20150406.21 |
| Page(s) | 669-675 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Potato, Minerals, Potato Powder, Potato Based Biscuit, Potato Peel
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APA Style
Mohammad Atikur Rahman, Mohammad Aslam Ali, S. M. Kamrul Hasan, Manobendro Sarker. (2015). Effects of Peeling Methods on Mineral Content of Potato and Development of Potato Based Biscuit. International Journal of Nutrition and Food Sciences, 4(6), 669-675. https://doi.org/10.11648/j.ijnfs.20150406.21
ACS Style
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. Int. J. Nutr. Food Sci. 2015, 4(6), 669-675. doi: 10.11648/j.ijnfs.20150406.21
AMA Style
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. Int J Nutr Food Sci. 2015;4(6):669-675. doi: 10.11648/j.ijnfs.20150406.21
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Download@article{10.11648/j.ijnfs.20150406.21,
author = {Mohammad Atikur Rahman and Mohammad Aslam Ali and S. M. Kamrul Hasan and Manobendro Sarker},
title = {Effects of Peeling Methods on Mineral Content of Potato and Development of Potato Based Biscuit},
journal = {International Journal of Nutrition and Food Sciences},
volume = {4},
number = {6},
pages = {669-675},
doi = {10.11648/j.ijnfs.20150406.21},
url = {https://doi.org/10.11648/j.ijnfs.20150406.21},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150406.21},
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.},
year = {2015}
}
TY - JOUR T1 - Effects of Peeling Methods on Mineral Content of Potato and Development of Potato Based Biscuit AU - Mohammad Atikur Rahman AU - Mohammad Aslam Ali AU - S. M. Kamrul Hasan AU - Manobendro Sarker Y1 - 2015/11/14 PY - 2015 N1 - https://doi.org/10.11648/j.ijnfs.20150406.21 DO - 10.11648/j.ijnfs.20150406.21 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 669 EP - 675 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20150406.21 AB - 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. VL - 4 IS - 6 ER -
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