Influence of processing on total and extractable mineral content of products prepared from potato flour

Lakra, Poonam; Sehgal, Salil

doi:10.1007/s13197-010-0140-z

Cited by 7 publications

(2 citation statements)

References 8 publications

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“…The low protein content in Boiling_OD and HTB_OD could also be attributed to protein leaching during the cooking and blanching pretreatments, as reported by Hidayat and Setyadjit [11], who reported 32.08% of protein loss. According to Lakra and Sehgal [30], boiled, mashed potato flour contains 9.5% protein.…”

Section: Resultsmentioning

confidence: 99%

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

Buzera

Nkirote

Abass

et al. 2023

Journal of Food Processing and Preservation

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Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by oven drying (LTB_OD), high-temperature blanching followed by oven drying (HTB_OD), boiling followed by oven drying (Boiling_OD), freeze drying (FD), and oven drying (OD), on the nutritional and pasting properties of potato flour derived from Shangi potato variety. The relationships between the nutritional and pasting properties were determined using Pearson’s correlation and principal component analyses (PCA). The results indicated that freeze-dried flour exhibited higher protein content (10.17%), sucrose (88.87 mg/100 g), and magnesium (44.90 mg/100 g) content, while Boiling_OD flour showed the lowest protein (6.41%), sucrose (15.34 mg/100 g), and magnesium (35.55 mg/100 g) content. All potato flour types demonstrated a decrease in apparent viscosity with increasing shear rate, with freeze-dried flour having the highest apparent viscosity. Freeze-dried flour showed the highest peak viscosity (7098.33 cP) and breakdown viscosity (2672.00 cP). The highest final viscosity (7989.00 cP) was recorded in HTB_OD flour. Protein ( r = − 0.92 ), fiber ( r = − 0.81 ), and fat ( r = − 0.83 ) negatively correlated with the peak viscosity, while sugars (glucose ( r = 0.95 ), fructose ( r = 0.93 ), and sucrose ( r = 0.87 )) and phosphorus ( r = 0.86 ) positively correlated with pasting properties. The first two principal components explained 90.2% of the total variance. Oven drying and freeze drying were in close proximity in the PCA score plot, indicating that these two flour types have similar chemical and pasting properties. In conclusion, the different processing methods altered the chemical and pasting properties of the flour, therefore influencing their potential use in the food industry. Considering the correlations established in this study, it is likely that chemical properties could be used to predict the pasting properties of potato flour.

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Section: Resultsmentioning

confidence: 99%

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

Buzera

Nkirote

Abass

et al. 2023

Journal of Food Processing and Preservation

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“…Lakra et al [35] blended potato flour and wheat flour to make the fresh noodles. This practice gives good cooking http://engine.scichina.com/doi/10.3724/SP.J.1447.GOST.2018.18037 quality and texture characteristics to the noodles, while also imparting the potato flavor; Fu et al [36] changed the proportion of potato flour in making potato noodles, recorded and analyzed the physicochemical properties and quality of noodles.…”

Section: Application In Noodlesmentioning

confidence: 99%

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Ling-ling

Tian

et al. 2018

Grain & Oil Sci. and Technol.

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When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour, it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.

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Minerals and antinutrients profile of rabadi after different traditional preparation methods

Gupta

Nagar

2012

J Food Sci Technol

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Rabadi is a cereal and buttermilk based traditional fermented recipe of western region of India. There are many traditional preparation methods, which may alter biochemical composition of rabadi, therefore, in the present study, role of traditional processings (cooking, fermentation, dehulling, utensil, preparation methods and cereals) on minerals and antinutrients of pearl millet, wheat flour and refined wheat flour rabadi was investigated on fresh weight basis. Results showed that the process of cooking and fermentation enhanced minerals (Ca, Fe and P) in all types of rabadi samples at different levels of significance, while antinutrients (phytic acid, total phenols and oxalates) reflected a declining trend. Intercomparison of different types of rabadies exhibited that fermented-cooked -fermented samples were better than cooked -fermented rabadies. Dehulling caused a loss of minerals, but antinutrients were also degraded after dehulling; therefore dehulled sample showed very good nutritional profile after fermentation. Earthen pot rabadi samples presented better biochemical composition than rabadies prepared in steel pot. Intercomparison of different cereals based rabadies reflected superior position of fermented -cooked-fermented pearl millet flour rabadi than cooked-fermented pearl millet flour rabadi, wheat and refined wheat flour rabadi samples.

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Influence of processing on total and extractable mineral content of products prepared from potato flour

Cited by 7 publications

References 8 publications

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Minerals and antinutrients profile of rabadi after different traditional preparation methods

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