Extraction and characterization of starch from low-grade potatoes and formulation of gluten-free cookies containing modified potato starch

Potatoes are among the leading staple crops due to nutritional value and high demand. The undersized damaged potatoes considered low grade mainly dumped as a waste or used in animal feed. study aimed extract starch from potatoes, its modification improve properties formulation of gluten free cookies using modified (MS). was extracted low-grade three varieties known Asterix, Kruda Mosaic, water steeping method. native (NS) lintnerization repetitive autoclaving. MS contains amylose content which is associated with health benefits. NS were characterized for content, color attributes, granular morphology, solubility index (WSI), absorption (WAI), thermogravimetric analysis (TGA) Fourier transform infrared spectrometer (FTIR) analysis. Gluten-free formulated by adding potato MS. sensory evaluation, proximate textural yield different i.e. Kruda, Mosaic 11.53%, 11.32% 11.24%, respectively. significantly (p < 0.05) increased all (33.61–37.74%) after NS, range 25.71–26.60% varieties. granules observed amorphous structures comparison smooth surfaces. addition decreased hardness NS. Overall, no significant difference attributes control, containing cookies. Therefore, other dietary fibers, can be functional ingredient food products without compromising texture attributes.