International Journal of Nutrition and Food Sciences

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

Received: Sep. 10, 2015    Accepted: Oct. 07, 2015    Published: Nov. 14, 2015
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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.

DOI 10.11648/j.ijnfs.20150406.21
Published in International Journal of Nutrition and Food Sciences ( Volume 4, Issue 6, November 2015 )
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), 2024. Published by Science Publishing Group

Keywords

Potato, Minerals, Potato Powder, Potato Based Biscuit, Potato Peel

References
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[9] Gahlawat, P. and Sehgal, S. (1998). Protein and Starch digestibility and mineral availability of products developed from potato, soy and corn flour. Plant Foods Human Nutrition, 52: 151-160.
[10] George, O. A., Michael, W. O., and Francis, M. M. (2009). Nutrient contents of and processed products from Kenyan potato cultivars. Journal of Applied Biosciences 16: 877-886.
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[19] Nazni, P. S., And Pradeepa, S. (2009). Comparative Study on Supplementation of Potato Flour Biscuit on the Nutritional and Cognitive Profile of the Selected Children. Iran J. Padiatr., 19 (3): 285-292.
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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

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    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

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    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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  • @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://download.sciencepg.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}
    }
    

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  • 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
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    PY  - 2015
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    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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Author Information
  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Agro Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh

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

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

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