Pasting Properties and Color Attributes of Potato Flour as Influenced by Pre–Cooking

Sukhpreet Kaur; Poonam Aggarwal; Amarjeet Kaur

Volume : III, Issue : VIII, August - 2014

Pasting Properties and Color Attributes of Potato Flour as Influenced by Pre–Cooking

Sukhpreet Kaur, Poonam Aggarwal, Amarjeet Kaur

Abstract :

Pasting properties of raw (uncooked) and pre-cooked potato flours were studied by Rapid Visco Analyzer. Significant difference (p < 0.05) in pasting characteristics was noticed in raw and cooked flours. Peak viscosity, eakdown viscosity and setback viscosity was lower in processed potato flour than raw flour. Color attributes indicated higher L* value for pre-cooked flour (66.82) than raw flour (62.18). Pre-cooking improved the functional properties of potato flour by inducing lower viscosities which are considered desirable for product development.