to utilize the potato flour for preparation of potato chocolate cookies. The potato tubers were procured from the experimental farm of Central Potato Research Institute (CPRI), Modipuram for the present studies and other materials viz. milk powder, sugar and PET jars were procured from the local market. The tubers were thoroughly sorted, washed, peeled, sliced, blanched, dried and milled into flour. In this experiment potato flour was blended with wheat flour in ratio of 30:70%, 40:60%, 50:50%. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The physico-chemical analysis and sensory evaluation was done to know the acceptability of Potato-chocolate cookies. On the basis of nutritional and sensory evaluation, cookies containing 30% potato flour scored high score for over-all acceptability.
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