Study On Processing Technology Of Raw Potato Flour And Its Nutritional And Functional Properties

The main aim of this study was to explore the processing technology of raw potato flour and its nutritional and functional properties. Shepody variety was selected as a raw material. Study on influence of sensory, physicochemical and functional indices of raw potato flour by using different processing parameters including blanching temperature, blanching time, drying temperature, drying time, slice thickness, concentration of vitamin C, citric acid and Ca Cl2. Principal component analysis method was used to select the quality evaluation indices of raw potato flour. Response surface method was used to optimize the best processing parameters of raw potato flour to make 55 percent of potato-wheat composite steamed bread and further analyzed for the physicochemical characteristics.(1) Blanching temperature, blanching time, drying temperature, drying time and slice thickness significantly influenced the physicochemical, functional and sensory indices of raw potato flour when compared to the different concentrations of vitamin C, citric acid and Ca Cl2. Raw potato flour quality was evaluated by measuring its reducing sugar content and phenol oxidase activity. At 30 s of blanching, phenol oxidase activity was significantly reduced to 0.103±0.00(A416). Results showed lower reducing sugar content at 25 s of blanching time, 70? of drying temperature and 6 mm of slice thickness respectively,also significantly inhibited the browning of raw potato flour.(2) Raw potato flour was developed under following protocols: blanching temperature: 70?, blanching time: 30 s, drying temperature: 70?, drying time: 19 h, slice thickness:6 mm, total Vitamins: 1.2%,concentration of citric acid: 0.35%, concentration of Ca Cl2: 0.05%.(3) Compared to commercially available potato flour and potato freeze-dried powder, this raw potato flour contains, essential amino acids accounted for 33.46% of total amino acid content, protein content is11.0±0.01 g / 100 g DW, vitamin C content is 87.00±1.03 mg / 100 g DW, potassium sodium than 282.76,the total phenol content in CAE 0.85±0.03 g / 100 g DW, were all higher than that of potato producing and commercial potato flour; while peak viscosity 3594±1.02 c P and calories 1458±0.00 k J/100 g DW levels were significantly lower than commercially available potato flour and potato freeze-dried powder. In short,the raw potato flour is rich in all essential nutrients with lower calorific value.(4) Results showed significant difference(P<0.05) among different contents of water, gluten, trehalose and dietary fiber of composite potato- wheat steamed bread's quality. Overall, the steam bread on 70% of moisture content, 3% of trehalose content, 3% of gluten content, 1% of dietary fiber content respectively showed better quality. Conclusively, the raw potato flour may have worth use in bread making industries and other staple food products.