Potentiality of Potato Flour as Humectants (Anti-staling Agent) in Bakery Product: Muffin

The potential of potato flour as a humectant (anti-staling agent) was investigated. The experiment utilised eight variants of potato flour, prepared from processing cultivar K. Chipsona-1 and table cultivar K. Laukar, in muffins as a bakery product. On the basis of higher values of water retention and water absorption, and comparatively lower values of setback and flavour intensity, grilled (180 W for 25 min) potato flour from cultivar K. Laukar (GPF-T) was selected for muffin preparation. For optimization, muffins were prepared with GPF-T at 1, 3, 5 and 7% (w/w) level in the formulation. The storage study was conducted for 8 days at 25?±?2 °C and 55?±?5% RH. It was concluded from the product characterisation, sensory evaluation and storage study that 3% GPF-T can be used as a low-cost alternative to commercially available humectants for muffin preparation. Research findings may be adopted by small-scale industry entrepreneurs to delay the staling of muffins two-fold without adversely affecting the sensory scores.