Development and evaluation of iron-fortified food products utilizing Kufri Neelkanth potato
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Date
2023-06
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CCSHAU, Hisar
Abstract
This study was undertaken to analyse the nutritional composition of Kufri Bahar and Kufri Neelkanth
potato and develop iron-fortified food products utilizing both potato varieties. Potatoes were washed,
sliced and dried by using tray drier for 12 hours. Proximate composition, minerals, carbohydrate
profile, in vitro starch and protein digestibility, and antioxidant profile were analysed in Kufri Bahar
and Kufri Neelkanth. Four types of iron-fortified meal items (Aaloo Gobhi vegetable, Aaloo Matar
vegetable, Aaloo Parantha and Aaloo Halwa) and six types of iron-fortified snack items (French Fries,
Potato Cutlets, Potato Tikki, Potato Sev, Potato Chips and Potato Laccha) were prepared by utilizing
both potato varieties were subjected to sensory evaluation by a panel of thirty un-trained judges
followed by nutritional evaluation of developed products. Data was statistically analysed using SAS
and OPSTAT software
Kufri Bahar potato contained 78.04, 4.07, 0.61, 2.05, 0.68 and 16.75, respectively while Kufri
Neelkanth potato contained 80.82, 3.85, 0.67, 2.49, 0.97 and 14.97 per cent of moisture, crude protein,
crude fat, crude fibre, ash and total carbohydrates. Total sugar, reducing sugar, starch and resistant
starch was found to be 4.28, 2.31, 77.67 and 0.97 g/100 g, respectively in Kufri Bahar potato while it
was found to be 3.74, 2.08, 71.2 and 1.01 g/100 g, respectively in Kufri Neelkanth potato. Kufri Bahar
and Kufri Neelkanth potato contained 320.4 mg TE/100 g, 51.77 mg TE/100 g, 74.74 mg AAE/100 g,
298 mg GAE/100 g and 93.19 mg CE/100 g, respectively and 695.9 mg TE/100 g, 67.11 mg TE/100 g,
116.96 mg AAE/100 g, 416 mg GAE/100 g and 176.12 mg CE/100 g, respectively of DPPH, FRAP,
ABTS activity, total phenol and flavonoid content, respectively. All the iron-fortified products
developed utilizing Kufri Neelkanth potato variety had significantly higher (p≤0.05) antioxidant and
fiber content as compared to Kufri Bahar potato. Iron fortification can be successfully done to develop
iron-fortified meal and snack items without affecting the sensory acceptability, though all products
were found highly acceptable and the iron content of developed products ranged in between 1.28 to
5.54 mg/100 g.