Khaliduzzaman
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202,
Bangladesh
M. Shams-Ud-Din
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202,
Bangladesh
M. N. Islam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202,
Bangladesh
Potato flour, Drying, Chapatti, Biscuit
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
Quality and Nutrition
The study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh. The potato, wheat flour and other raw materials were procured from local market of Mymensingh, Bangladesh. The plastic container, high density polyethylene bags and required chemicals were used from the laboratory stock and also procured from the local market. Three different treatments were given on raw potato to prepare potato flours. One sample of raw potato was cleaned with water and sliced (3 mm thickness) with hand knife. Second sample of raw potato was cleaned with water, sliced (3 mm thickness) with hand knife, immediately blanched in water at 90 0C for 08 minutes and cooled quickly in cool water and another sample was cleaned, sliced, immediately blanched for 08 minutes at 90 0C and then treated with KMS solution (0.25%) for 10 minutes. Three different treatments were given on raw potato to prepare potato flours. One sample of raw potato was cleaned with water and sliced (3 mm thickness) with hand knife. Second sample of raw potato was cleaned with water, sliced (3 mm thickness) with hand knife, immediately blanched in water at 90 0C for 08 minutes and cooled quickly in cool water and another sample was cleaned, sliced, immediately blanched for 08 minutes at 90 0C and then treated with KMS solution (0.25%) for 10 minutes. Cabinet dryer (Model OV- 165) was used for drying of treated potato slices. The slices were spread in tray and dried at 60 0C for 08 hours which approximately reduce the moisture content to 10-12% (wb). After drying the potato slices were cooled, ground to powder in a flour mill to prepare potato flour and was stored in plastic containers. The basic ingredients of different types of chapattis (S510, S511, S512, S513, S514) with various proportion of wheat and potato flour are presented Table 1. At first the flour was mixed with salt, baking powder and then mixed with water to prepare dough. The dough was divided into four equal portions, rounded and rested for a couple of minutes, sheeted to a flat and round shape upto thickness of 2.5 mm and cut out with a round chapatti cuter of 10.5 cm diameter. The chapatti was cooked in a preheated nonsticky frying pan. Biscuit: The basic formulations used for preparation of biscuits from three different treated samples are outlined in Table 2. All the ingredients were weighed accurately. The pre-weighed flour, sugar, salt and baking powder were mixed thoroughly. Then shortening and egg were added and mixed properly to make adequate dough and kept rest for a while then the dough was rolled to a uniform sheet of thickness. The sheet was the cut according to the desired shape and size of biscuits with a cutter and baked in the oven at 210 0C for 8 min, cooled to ambient temperature and packed in plastic bags. The chapattis were evaluated for thickness, width, spread ratio, yield and moisture content. The biscuits were evaluated for thickness, width, spread ratio and moisture content. The moisture contents were determined as per methods of AOAC (2004). The raw potato, potato and wheat flour, baked products were analyzed for their moisture, ash, fat, protein, total carbohydrate and vitamin C contents. Moisture, fat and protein contents were determined adopting AOAC (2004) method. The carbohydrate content of the sample was determined as total carbohydrate by subtract the percentage of others from 100. Vitamin-C content of potato and potato flour were determined using the method of Ranganna (2003). The 11 panelists were requested to assign score for characteristics color, flavour, texture and overall acceptability of Chapatti and Biscuit. The results were evaluated by analysis of variance (ANOVA) and Duncun’s Multiple Range Test (DMRT) procedures of the statistical analysis system (SAS, 1985).
J. Bangladesh Agril. Univ. 8(1): 153–160, 2010 ISSN 1810-3030
Journal