Effects of Different Flours on the Textural, Color, and Nutritional Properties of Potato-Based Purees

This study investigated how different ratios of einkorn, oat, and chickpea flours affected the protein content, dietary fiber content, color characteristics, and textural qualities of puree formulations made with potato flour. The addition of chickpea flour increased the dietary fiber content from 4.67% to 7.86% and the protein content from 6.29% to 10.64% when compared to the control sample made with only potato flour. According to color analysis, the addition of oat flour enhanced the red and yellow hues (a* and b* values, respectively) while decreasing the lightness (L* value) of the puree. Because oat flour weakened the structure of the puree, texture parameters like firmness, consistency, cohesiveness, and viscosity index significantly decreased as potato flour was reduced. Overall, the results showed that chickpea flour is essential for improving nutrition, whereas oat flour is helpful for changing color and texture. These flours appear to work well together in developing puree products.