FUNCTIONAL PROPERTIES OF FLOUR FROM SELECTED POTATO (SOLANUM TUBEROSUM L.) CULTIVARS GROWN IN RWANDA

Abstract

ABSTRACT: The aim of this study was to investigate functional properties of potato flour and their potential utilization in food application. Moisture content, pH, bulk density, water absorption capacity, oil absorption capacity, emulsification capacity, emulsification stability, foaming capacity and foaming stability were analyzed. Moisture content ranged from 9.71 for Sangema and CIP393251.64 to 11.26% for Mabondo, pH ranged from 5.15 for Kirundo to 5.65 for CIP393251.64, bulk density ranged from 0.84 for Kirundo to 0.89 g/cm3 for Kinigi, water absorption capacity ranged from 265.39 for Sangema to 303.11% for Kirundo, oil absorption capacity ranged from 99.21 for Kinigi to 123.14% for CIP393251.64, emulsification capacity ranged from 30.00 for Sangema to 44.17% Kirundo, emulsification stability ranged from 28.00 for Sangema to 41.56% for Kirundo, foaming capacity ranged from 6.27 for Kinigi to 18.05% for Sangema and foaming stability ranged from 2.51 for Kinigi to 7.22% for Sangema. Functional properties of potato flour permits potato to be a good ingredient in different food products due to its high water holding capacity and high oil holding capacity. High water holding capacity is important where bulky is needed and oil holding capacity enhances flavour and odour retention.