Development of potato flour based cookies and quality evaluation

Experiments were conducted to develop potato flour based cookies. The potatoes (Variety: Kufri Chipsona -1) were washed with fresh water to remove the adhering soil particles and peeled manually with the help of stainless steel peeler. Peeled potatoes were cut into slices of 2 mm thickness and pretreated with blanching plus 0.5% KMS solution for 3 minutes then slices were dried at 600 C in tray drier. The dried slices were ground to make potato flour. The various ingredients viz., potato flour, wheat flour, milk powder, baking powder, sugar, ghee etc were used in making cookies. Baking was done at 1800 C for 15 minutes in deck oven. The physical proerties (diameter, thickness, volume and spread ratio), physico-chemical quality (moisture content, protein, fat, fibre and ash content) and sensory qualities (colour, flavour, taste, texture and overall acceptability) were evaluated during storage of 90 days under ambient conditions. The results of the study revealed that diameter, volume and spread ratio of cookies increased with increase in incorporation ratio of potato flour and thickness decreased with increase in incorporation ratio of potato flour. The fat, protein, ash and fibre content decreased with storage period whereas moisture content increased. The highest protein content, fibre and ash content were found in cookies made with incorporation ratio of 30:70 (30% potato flour+70% wheat flour). The sensory quality studies indicated that potato cookies in fresh condition (incorporated with 30% potato flour and 70% wheat flour) had maximum overall acceptability score of 8.05 which further decreased to 7.53 after 90 days storage. The cookies were found acceptable and “liked moderately” even after 90 days of storage on the basis of Hedonic rate scale.