Exploitation of Unmarketable Potatoes for the Preparation of Instant Custard Powder with Different Flavours and Their Sensory Evaluation

Abstract

Ready to use instant custard powder (ICP) was prepared by mixing potato starch and flour with powdered milk, sugar and dry fruits (cashews, almonds and resins). A total of four flavours, viz. butterscotch, cardamom, vanilla and orange, were tried, out of which orange was inferred to be the best. Grade D potatoes were procured from the market. The potato starch was prepared by crushing the potato slices in excess of water to make slurry which was sieved so that the settled starch can be obtained which was washed and dried in oven at 45° centigrade and ground into fine powder. The potato flour was prepared by drying the slices of potatoes in oven to bring down its moisture level to 3–4%. This was followed by the grinding of the dried slices. The custard was prepared by mixing the potato starch and potato flour in a given amount of milk and hot water, and dry fruits were added. The sensory evaluation was done with a panel of 20 members, and orange flavour was judged the best of all the four samples. The cost analysis was done, and it came out to be Rs 7/per packet.