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Effects of Peeling Methods on Mineral Content of Potato and Development of Potato Based Biscuit

Mohammad Atikur Rahman
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Mohammad Aslam Ali
Department of Agro Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh

S. M. Kamrul Hasan
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Manobendro Sarker
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Abstract/ Executive Summary:

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.

Keywords: Potato, Minerals, Potato Powder, Potato Based Biscuit, Potato Peel

Location: Laboratories, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Biscuits

Objectives:

1. To find out the effective peeling method of potato based on mineral content and
2. To formulate biscuit using potato flour supplemented with wheat flour

Methodology:

This research was conducted in the Laboratories under the Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur. Collection and Treatment of Potatoes: For this research, ‘Granola’ variety potatoes having uniform size with no signs of infection or infestation were collected from local market ‘Basherhat’ in Dinajpur. Potatoes were cleaned with tap water to remove adhering dirt and soil. The washed potatoes were then divided into three groups for selecting the best type for culinary uses based on mineral content. First group of potatoes was neither peeled nor boiled. Second group of potatoes was peeled by using knife. Finally, the third group was boiled and peeled immediately after boiling. Boiling was carried out by heating the potatoes with water at 90-95^oC for 30-35 minutes. Preparation of Potato Flour: Three groups of Granola variety potato were sliced (about 3mm thickness) using knife. The slices were then soaked into tape water about 2 minutes to avoid browning. The pieces of potato were dried in the cabinet drier (Model- 136-12, Seoul, Korea) at 65^oC for 8 hours. The dried slices were cooled and followed by grinding into powder nearly 0.2mm using a grinder (Jaipan CM/L- 7360065, Japan).The sieved powder (MIC-212) was packed in high density polyethylene bags and kept at ambient condition for mineral analysis and further use. Mineral Content in Potato Flour: Mineral content was concerned with the analysis of essential minerals including calcium, magnesium, phosphorus, potassium, iron and zinc in potato, peeled potato before boiling and peeled potato immediately after boiling using spectrophotometric methods described by Hunter Method. Formulation of Potato Biscuit: Potato flour was incorporated in the traditional recipe to replace refined wheat flour at levels of 20, 25 and 30% in preparation of potato biscuits. Biscuits were produced from the four formulations using the standard method. After cooling at room temperature, biscuits were packed in laminated foil and kept at ambient condition for further analysis. Proximate Analysis of Potato Biscuits: Proximate analyses were carried out to determine the moisture, crude protein, crude fat, ash content and total carbohydrate in accordance with the official methods of the Association of Official Analytical Chemist. Sensory Analysis: Sensory acceptability of biscuit samples was evaluated by 30 panelists on a nine-point hedonic scale to evaluate sensory characteristics including odor, texture, taste and overall acceptability of breads as, 9=like extremely, 8=like very much, 7=like moderately, 6=like slightly, 5= neither like or dislike, 4= dislike slightly, 3= dislike moderately, 2=dislike very much and 1=dislike extremely. Statistical Analysis: All measurements were performed in duplicate for each sample. Data were analyzed using statistical software (SPSS for Windows Version 20.0). Significant differences between the means were estimated using Duncan’s Multiple Range Tests. Significant differences were considered at p < 0.05.

Source of Information: International Journal of Nutrition and Food Sciences 2015; 4(6): 669-675; ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)

Article Link (Online Journal): http://www.sciencepublishinggroup.com/j/ijnfs; doi: 10.11648/j.ijnfs.20150406.21

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In the past, prior to cooking potato skins were peeled with the idea that the potato would be cleaner and therefore healthier. However, it has been discovered that leaving the potato skins intact can add nutrients to a meal. The potato as well as the skin is great source of vitamin C, vitamin B6, copper, potassium, zinc and protein, but neither naturally contains any fat, cholesterol or sodium. Leaving the skin intact can also help preserve the nutrients in the flesh of the potato, which have a tendency to escape during cooking. Potato mineral levels can be easily manipulated to meet the needs of consumers. If the goal is to add minerals to the diet through the consumption of potatoes, then this can be done by boiling whole potatoes. The study was also conducted to find out the best proportion of wheat and potato flour to formulate the biscuit. Biscuit containing 25% potato flour showed the best performance compared to other proportion of flour used. For the large scale biscuit manufacture, potato flour can be incorporated up to 25% without affecting the sensory characteristics of biscuits as was accepted by the panelists. Moreover, nutritional value of potato flour incorporated biscuits was similar to the control (Wheat flour) biscuits, thus not affecting its nutritional quality. Hence, potato flour may prove to be quite economical and acceptable to replace wheat flour in biscuit preparation. A significant amount of potato is spoiled and wasted due to inadequate cold storage facilities and insufficient postharvest handling facilities. Potatoes can also be utilized for the preparation of value added products. Thus minimization of postharvest losses of potatoes might be possible through proper handling and processing them into value-added products, which would contribute to ensure the food security to some extent in Bangladesh.

Knowledge Management: Journal