ABSTRACT Offering new products obtained from potatoes is a market opportunity which may increase and motivate the consumption of this tuber. It also can contribute for waste reduction and ensure market for growers. Thus, we aimed to produce potato flour and to evaluate the effect of blanching on the physiochemical characteristics of this product after 3-month storage at room temperature. Potatoes cultivar Agata were used to make unblanched and blanched flour, through thermal treatment at 97°C for 5 min. The unblanched potato flour presented significantly smaller contents of moisture (p= 0.006), proteins (p= 0.001) and soluble fibers (p= 0.024), as well as color alteration. However, it presented higher phenolic compound content (23.77%). The blanched potato... |