Flakes
Potato flakes are
convenient foods both for domestic and large scale use as they can be easily
reconstituted with cold water or hot milk. The flakes are also used in the
preparation of pasta, aloo bhujia,
fabricated chips, potato papads etc. As a thickener, they enhance creamy frozen
deserts, gravies and chocolate milk. The process for preparation of flakes can use rejected
potatoes, as the raw material requirements are less stringent.
Peeled potatoes are cut into slices of about 15 mm thickness and washed
to remove excess starch. Then they are heated in water at 71-74 oC
for a period of 20 min. and cooled in the water for 20 min at a temperature
below 24 oC. The slices are then cooked in a screw conveyor steam
cooker for 30 min. The slices are mashed by a mixer immediately after cooking
and additives like monoglyceride emulsifier, sodium bisulphite, butylated
hydroxyanisole (Tenox 5B or Tenox V) and sodium acid pyrophosphate are added to
the mash to improve thecolour/texture and also extend the shelf life of the
product. The mash is dried quickly on a single drum drier equipped with four to
six applicator rolls and heated with steam. The dry layer is removed as a sheet
and broken into flakes and packed in a laminated packaging material.