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Potatopowder is increasingly being used in a variety of food preparations like snackfoods (Mc Donald, Pringle, Haldiram namkeens etc.), soups, curries and otherdishes as a thickening agent. Its use at present is mainly in hotels,restaurants, but acceptance in household is growing due to its inclusion in itemslike ready to cook soups, dals, curries, etc.
Potatoflour is a highly versatile raw material that can be used in several processedfood products. Potato cultivars were turned into flour and used to preparemash, gulab jamuns, and paratha. The samples were compared for peeling losses,drying characteristics, chemical changes, and functional properties.
Potatois widely consumed as food all over the world. Its composition is influencednot only by genetic and environmental factors but also by maturity at harvestand subsequent storage history. Indeed the efficiency of storage is ofdetermining importance, as on it depend the availability of potato as a freshor processed vegetable, its palatability and also its nutritive value.
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