Formulations for preparation of ‘Aloo bhujia’ from medium and high sugar potato varieties

Abstract

Aloo bhujia was prepared from potato varieties which are otherwise considered unsuitable for processing. Potatoes (boiled and dehydrated) were incorporated at 50% to Bengal gram flour and rice flour which served as base flours using traditional recipe. Results indicated that aloo bhujia prepared from Kufri Chipsona-1 and Kufri Chandramukhi had significantly (p<0.05) lower oil uptake than from Kufri Pukhraj. Bhujia prepared from Kufri Pukhraj, a table variety which is considered unfit for processing, displayed the highest phytochemical content (ascorbic acid 14.12 mg/100g and total phenolics 263.7 mg GAE/100g) and antioxidant activity (90.06%). Between the treatments i.e. boiled mash and dehydrated flour, boiled potato mash incorporated bhujia showed significantly (p<0.05) higher content of phytochemicals and total antioxidant activity compared to potato flour bhujia. However, no significant (p<0.05) difference was observed in sensory quality of the product prepared either with fresh potato mash or dehydrated flour and the product displayed excellent keeping quality during the entire storage period with its nutrients intact.