STUDY ON THE PREPARATION OF RICE AND NOODLES FROM COMPOSITE FLOUR (POTATO, RICE AND WHEAT FLOUR)

Abstract

The present study was concerned with the preparation of potato flour with various treatments and formulation of rice and noodles incorporating potato flours as supplement to wheat flour. Four types of potato flours were prepared by treating the raw potato slices as blanched, blanched plus potassium meta- bisulphite (KMS), boiled and smashed and one as control without any treatment. Only blanched plus KMS treated potato flour was used because its colour and flavour was good. Various substitution levels such as 0, 10, 20, 30 and 40% of potato flour was used in the formulations of rice and noodles in conjunction with wheat flour. The raw potato, potato flour, wheat, wheat flour, rice, rice flour, prepared rice and noodles were analyzed for their composition. The organoleptic qualities of developed rice and noodles were assessed. The prepared rice and noodles containing various levels of potato flour were evaluated for their sensory attributes by a panel of ten (10) panellists. The results revealed that the colour, flavour, texture and overall acceptability of prepared rice containing 30% potato flour were significantly different from that of others and secured the highest scores in terms of all quality attributes and ranked as ‘like moderately’ to ‘like very much’. The noodles containing 30% potato flour were most preferred for colour than the noodles containing various levels of potato flour and control noodles. Noodles with (control) 0% potato flour had least colour acceptability. The flavour, texture and overall acceptability of noodles containing 20% potato flour were significantly different from that of others and secured the highest scores in terms of all quality attributes and ranked as ‘like moderately’ to ‘like very much’.