SENSORY EVALUATION OF THE POTATO STARCH PUDDING: AS AN AFFORDABLE WAY OF ESSENTIAL NUTRIENTS FOR HUMAN CONSUMPTION

Abstract

The purpose of this study was to examine the nutritional value and energy content of potato pudding as an affordable way to get important nutrients such proteins, vitamins, and other energy components. Potatoes are a commonly available and reasonably priced staple item. Using them in pudding form presents an interesting way to feed people on a budget. This essay looks at the ingredients, health advantages, and possibilities as a high-energy food source of potato pudding. The objective of this work was to develop and characterize a new pudding recipe using potato flour as the main ingredient. The recipe was formulated by varying the ratios of potato flour and milk powder and by adjusting the sugar levels. The resulting puddings were evaluated for their texture, nutritional composition and sensory characteristics. The findings showed that the potato flour and milk powder- based pudding had a creamy texture with a smooth mouthfeel. The sensory assessment revealed a non- significant (p < 0.05) difference between potato pudding and control, suggesting that potato pudding formulations have a high potential to substitute potato starch.