SENSORY EVALUATION OF THE POTATO STARCH PUDDING: AS AN AFFORDABLE WAY OF ESSENTIAL NUTRIENTS FOR HUMAN CONSUMPTION

Elaf Shaikh; Tahira Bano; Alayesha Farooq; Amer Nazir; Hajrah Ilyas; Abdul Sabeer; Ahmed Hassan; Namra Aftab; Syeda Alishba; Naimatullah Koondhar; Mumtaz Ali Sahito

doi:10.34016/pjbt.2024.21.01.878

Authors

Elaf Shaikh Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University
Tahira Bano Applied Sciences, Faculty of Engineering Sciences and Technology, Hamdard University.
Alayesha Farooq Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University
Amer Nazir Applied Sciences, Faculty of Engineering Sciences and Technology, Hamdard University.
Hajrah Ilyas Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University
Abdul Sabeer Applied Sciences, Faculty of Engineering Sciences and Technology, Hamdard University
Ahmed Hassan Applied Sciences, Faculty of Engineering Sciences and Technology, Hamdard University
Namra Aftab Applied Sciences, Faculty of Engineering Sciences and Technology, Hamdard University.
Syeda Alishba Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University
Naimatullah Koondhar 3Department of Plant Pathology, Lasbela University of Agriculture, Water & Marine Sciences, Uthal, Baluchistan, Pakistan.
Mumtaz Ali Sahito Sindh Coastal Development Authority, Government of Sindh, Pakistan

DOI:

https://doi.org/10.34016/pjbt.2024.21.01.878

Keywords:

Starch, Vitamins, , Nutrition, Potato flour, Sensory evaluation

Abstract

The purpose of this study was to examine the nutritional value and energy content of potato pudding as an affordable way to get important nutrients such proteins, vitamins, and other energy components. Potatoes are a commonly available and reasonably priced staple item. Using them in pudding form presents an interesting way to feed people on a budget. This essay looks at the ingredients, health advantages, and possibilities as a high-energy food source of potato pudding. The objective of this work was to develop and characterize a new pudding recipe using potato flour as the main ingredient. The recipe was formulated by varying the ratios of potato flour and milk powder and by adjusting the sugar levels. The resulting puddings were evaluated for their texture, nutritional composition and sensory characteristics. The findings showed that the potato flour and milk powder- based pudding had a creamy texture with a smooth mouthfeel. The sensory assessment revealed a non- significant (p < 0.05) difference between potato pudding and control, suggesting that potato pudding formulations have a high potential to substitute potato starch.

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