Investigations on the production and utilization of dehydrated potato in Mauritius
| MSI99P1540 | |
| Kulkarni, K. D. Govinden, N. Kulkarni, D. N. | |
| Investigations on the production and utilization of dehydrated potato in Mauritius | |
| Periodical article | |
| 1992 | |
| Revue agric. sucr. Ile Maurice | |
| 71(2/3), 63-73 | |
| Published 1993 | |
| En | |
| En Fr | |
| Alternative methods of storage have to be studied because currently about one third of the potato produced in Mauritius has to be cool-stored at high costs for use in the off season. The paper reports progress achieved in studies on the production and utilization of dehydrated potato in the form of crisps and of flour. Tubers of two potato varieties were processed first into dehydrated slices, then into flour by standard procedures. The quality of crisps made from the dehydrated slices were rated by a panel of tasters as acceptable only when the slices were rehydrated before frying. The chemical composition of the tubers is reported and some of the main functional properties of the flour are discussed in relation to possible uses and consistency, but inferior in flavour, taste and overall acceptability. When different proportions of potato flour, wheat flour and milk were used to make a sweet cake known as rasgulla, best results were obtained with one part of potato flour and three parts of powdered milk, the rasgulla being rated as superior to the commercial cake. | |
| POTATOES PROCESSING DEHYDRATION STORAGE FLOUR CRISPS | |
| MAURITIUS | |
| Potato processing | |
| 1993-12-16 | |
| En | |
| MSIRI, Univ. of Mauritius | |
| LIB | |
| CAT | |
| FC |