✦ LIBER ✦

Development of potato based protein-rich food supplements

✍ Scribed by Singh, R. G. ;Nath, Nirankar

Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 249 KB
Volume: 34
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19900340214

No coin nor oath required. For personal study only.

✦ Synopsis

Potato-based low cost protein rich (1 5.7 % protein) food can be prepared from soy flour-soy slurry-potato paste blended in the proportion of 17:33:50. Full fat flour was prepared from soy cotyledons blanched in boiling water for 1.5 min, dried and milled. For soy slurry cotyledons were soaked for 4 h in water and blanched in boiling water for 10 min. Potatoes were boiled, peeled and mashed. Drying the product to about 8 % moisture took approx. 7 h at 80 L-1 "C in a tray drier. The product was very well accepted as deep fat fried snack. It could be used in the form of sweetened gruel also.

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