Effect of Pre-Treatment and Drying Techniques on the Functional and Sensory Attributes of Potato Flour

Aisha Sheikh Mohamed Fageer

Abstract: This study investigates the impact of different pretreatment methods?boiling water blanching, immersion in 1% acetic acid, and 1% sodium bicarbonate-and two drying techniques (sun drying and room temperature drying) on the functional and sensory properties of potato flour made from the Cruz variety. Functional properties such as bulk density, foaming capacity, emulsifying capacity, and pH were measured, along with sensory evaluations of taste, color, texture, and overall acceptability. The results revealed that bulk density was significantly (P ≤ 0.05) influenced by both pretreatment and drying methods, ranging from 0.720% to 0.914%. The highest values were recorded for samples treated with boiling water blanching and dried under the sun or at room temperature. In contrast, the lowest value was observed in samples treated with acetic acid and sun-dried. Foaming and emulsifying capacities were also significantly (P ≤ 0.05) affected, showing higher values (27.5% and 19.39%) in samples treated with sodium bicarbonate and sun-dried, and lower values (13.33% and 6.42%) in samples treated with boiling water blanching and dried at room temperature. Furthermore, sensory evaluation indicated that pretreatment and drying method had a significant (P ≤ 0.05) impact on texture, flavor, color, and overall acceptability. The best sensory scores were obtained from samples treated with sodium bicarbonate and sun-dried, whereas the lowest was observed in those treated with boiling water blanching and dried at room temperature. In conclusion, pretreatment with sodium bicarbonate followed by sun drying improved both the functional and sensory properties of potato flour.

Keywords: potato flour, pretreatment methods, drying techniques, functional properties, sensory evaluation

How to Cite?: Aisha Sheikh Mohamed Fageer, "Effect of Pre-Treatment and Drying Techniques on the Functional and Sensory Attributes of Potato Flour", Volume 14 Issue 11, November 2025, International Journal of Science and Research (IJSR), Pages: 216-219, https://www.ijsr.net/getabstract.php?paperid=SR251024195207, DOI: https://dx.doi.org/10.21275/SR251024195207