Abstract
SummaryBaby potatoes are common by‐products of tuber size grading during potato processing which have high potential for valorisation due to rich bioactive profile. In this research, baby potatoes (Kufri Chipsona‐1 and Lady Rosette) were utilised for formulation of dehydrated traditional snack (papad). Five formulations were prepared utilising baby potatoes (with peel and without peel) and a table variety (Kufri Pukhraj; without peel) was taken as control. Compared to papads prepared from peeled potatoes, papads prepared from skinned potatoes showed higher protein, fibre, bioactives and minerals which were further confirmed using HPLC and FTIR analysis. However, papads prepared without peel were lighter in colour. Papads from K. Chipsona‐1 (with and without peel) were organoleptically more acceptable and selected for storage studies at room temperature. During storage, moisture content, water activity, total and reducing sugars increased while a significant (P < 0.05) decrease in phytochemicals were noticed. The product was found shelf stable for 6 months of storage.
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