Yield, sensory and nutritional qualities of potato flours prepared from low and high dry matter cultivars stored at different temperatures

Six low dry matter containing Indian potato varieties and four exotic cultivars having high dry matter content were evaluated for flour yield, and for sensory characteristics, nutritional composition and storability of flours, prepared from potatoes after 15 weeks of storage in the refrigerated store (3-4degreesC, RH 95%) and at high temperature in an evaporatively cooled store (15-29degreesC, RH 80-94%). In general, the flours prepared from potatoes stored in the refrigerated store were unacceptable due to their dark colour, unpleasant flavour and bitter taste as against good colour, flavour and taste observed in the high temperature store. Exotic cultivars produced higher yield of flours having high soluble protein, low sugars and phenols and comparable amounts of minerals in comparison to the Indian varieties. 'Kufri Jawahar' among Indian and 'FL 1625' among exotic cultivars produced maximum flour yield. Potato flour was found to be organoleptically acceptable up to 6 months of storage in the sealed polythene bags at ambient temperature, while the quality remained unchanged for more than one year at -18degreesC.