Sukhpreet Kaur Poonam Aggarwal


The present study was carried out to develop papads (Indian cookie) from potato (Solanum tuberosum L.) and rice (Oryza sativa) blends and to analyze them for organoleptic, physicochemical, phytochemical and shelf life quality. Two processing cultivars (Kufri Chipsona-1, Kufri Chandramukhi) and one commonly grown cultivar (Kufri Pukhraj) were evaluated for processing into papad. Based on preliminary sensory trails, papads with boiled potato mash (60%) and gelatinized rice (30%) level of supplementation were found to be most acceptable and these papads were subjected to nutritional evaluation. Results were compared with rice papads (control). Protein content and yield was significantly (p<0.05) higher in control papads compared to potato supplemented papads. Oil uptake significantly (p<0.05) increased on supplementation with potato. Bioactive compounds including ascorbic acid, total
phenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly (p<0.05) on incorporation of potato. Between the cultivars, papads enriched with Kufri Pukhraj, a table variety which is considered unfit for processing, displayed the highest phytochemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of potato enriched papads compared to control. During storage of papads at room temperature for up to 3 months, significant (p<0.05) changes in the moisture content, phytochemical content and antioxidant activity were observed. Storage studies showed that the potato supplemented papads can be stored safely for 3 months of storage at ambient temperature.


Download data is not yet available.


Metrics Loading ...




Antioxidant activity, Oil uptake, Papads, Phytochemicals, Potato

Abong, G.O., Okoth, M.W., Imungi, J.K. and Kabira, J.N. (2011). Losses of ascorbic acid during storage of fresh tubers, frying, packaging and storage of potato crisps from four Kenyan potato cultivars. Am. J. Food Technol., 6: 772-780.
AOAC. (2005). Official Methods of Analysis of the Association of the Official Analytical Chemists. Gaithersburg, Md.
Ezekiel, R., Singh, N., Sharma, S. and Kaur, A. (2013). Benefi-cial phytochemicals in potato – a review. Food Res. Int., 50: 487-496.
Garg, G. and Dahiya, S. (2003). Nutritional evaluation and shelf life studies of papads prepared from wheat-legume com-posite flours. Plant Foods Hum. Nutr., 58: 299-307.
Gitanjali, Devi, P.Y. and Shiva Prakash, M. (2004). Effect of shallow frying on total phenolic content and antioxidant activity in selected vegetables. J. Food Sci. Technol., 41: 666-668.
Gumul, D., Ziobro, R., Noga, M. and Sabat, R. (2011). Characterization of five potato cultivars according to their nutritional and pro-health components. Acta Sci. Pol. Tech-nol. Aliment., 10(1): 73-81.
Jagadeesh, S.L., Hegde, L., Kotimani, S., Gorbal, K., Reddy, B.S., Swamy, G.S.K., Basavaraj, N. and Raghavan, G.S.V. (2007). Influence of packaging on storage behaviour of jackfruit papads. Bev. Food World, 34: 15-19.
Kapoor, S. and Aggarwal, P. (2014). Effect of processing and storage on bioactive compounds and antioxidant activity of carrot juice. J. Appl. Hort., 16: 80-84.
Kaur, A., Singh, N. and Ezekiel, R. (2009). Quality parameters of potato chips from different potato cultivars: Effect of prior storage and frying temperature. Int. J. Food Proper-ties, 11: 791-803.
Kaur, S., Sandhu, K.S. and Aggarwal, P. (2012). Chlorpropham affects processing quality of potato during storage. Int. J. Veg. Sci., 18: 328-345.
Lachman, L. And Hamouz, K. (2005). Red and purple colored potatoes as a significant antioxidant source in human nutri-tion – a review. Plant Soil Environ., 51: 477-482.
Marwaha, R.S. and Pandey, S.K. (2006). Suitability of cultivars and methods for the production of dehydrated chips. Po-tato J., 33: 110-117.
Marwaha, R.S., Pandey, S.K., Kumar, D., Singh, S.V. and Kumar, P. (2010). Potato processing scenario in India: Industrial constraints, future projections, challenges ahead and remedies–A review. J. Food Sci. Technol., 47: 137-156.
Misra, A. And Kulshrestha, A. (2003). Effect of storage on nutritional value of potato flour made from three potato varieties. Plant Foods Hum. Nutr., 58: 1-10.
Oliveira, A., Pintado, M. and Almeida, D.P.F. (2012). Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration. LWT. -Food Sci. Technol., 49: 202-207.
Pearson, D. (1976). The chemical analysis of foods. Churchill Livingstone Edinburgh.
Puyed, S.A. and Prakash, J. (2008). Fat uptake, shelf stability and sensory quality of soy incorporated cereal based papads. Ind. J. Nutr. Dietet., 45: 176-184.
Ramezani, R. and Aminlari, M. (2004). Comparing chemical composition of four potato varieties for processing. J. Food Sci. Technol., 41: 689-691.
Ranganna, S. (2004). Handbook of Analysis and Quality Control for Fruit and Vegetable products. Tata McGraw Hill Publishing Company Limited, New Delhi.
Reyes, L.F., Miller, J.C. and Cisneros Zevallos, L. (2005). Antioxidant capacity, anthocyanins and total phenolics in purple and red-fleshed potato (Solanum tuberosum L.) genotypes. Am. J. Potato Res., 82: 271-277.
Saxena, R., and Mathur, P. (2013). Analysis of potato production performance and yield variability in India. Potato J., 40(1): 38-44.
Selvamuthukumaran, M. and Khanum, F. (2014). Processing seabuckthorn fruit for antioxidant rich jam development and shelf stability assessment. Indian J. Traditional Knowledge, 13: 335-346.
Veena, B., Reddy, B.S. and Sharan, S. (2012). Effect of incorporation of soy flour on the quality of papad. J. Bio. Agric. Healthcare, 2(5): 119-124.
Velioglu, Y.S., Mazza, G., Gho, L. and Onmah, B.D. (2009). Antioxidant activity and total phenolics in selected fruits and vegetables and grain products. J. Agric. Food Chem., 46: 4113-4117.
Wills, R.B.H. and Silalahi, J. (1990). Effect of storage tem-perature on loss of vitamin C in potato crisps. J. Sci. Food Agric., 53: 275-278.
Yamaguchi, T., Takamura, H., Mataoba, T. and Terao, J. (1998). HPLC method for evaluation of the free radical scavenging activity of foods by using 1, 1-diphenyl -picrylhydrazyl. Biosci. Biotechnol. Biochem., 62: 1201-1220.
Citation Format
How to Cite
Kaur, S., & Aggarwal, P. (2015). Development and evaluation of nutritionally enhanced potato rice papads (Indian cookie). Journal of Applied and Natural Science, 7(1), 242–248. https://doi.org/10.31018/jans.v7i1.597
More Citation Formats:
Research Articles