Preparation of ready to use Tikki powder from potatoes

Abstract

Ready-to-use (RTU) instant potato tikki powder (IPTP) was prepared by mixing different ingredients like arra roat, powdered onion, garlic, salt, red pepper, black pepper, turmeric and coriander in different proportions. The best recipe for IPTP was selected on the basis of higher sensory score for prepared tikki on 9 point hedonic scale. The results indicated that recipe number R5 which rated superior in overall acceptability and standardized contain different ingredients like potato flour (77.5 g), arrow root (7.75 g), dehydrated onion powder (3.88 g), dehydrated garlic powder (0.40 g), common salt (3.2 g), red chillies (3.10 g), black pepper (0.78 g), turmeric (0.40) and coriander (2.30g). The product packed in 250 gauge polyethylene bags could be stored for 6 months at room temperature (30±2 °C). The cost of production per Kg of Instant Tikki Powder (ITP) was worked out to be Rs. 39.59 with corresponding sale price of Rs. 47.42.