Abstract
Four varieties of potato, i.c., Desire, Lal-e-Faisal, Diament and Cardinal were used. After washing and hand peeling, the potatoes of each variety were divided into two lots. Proximate analysis was carried out before ancl after drying. The drying and rehydration ratios as well as the organoleptic evaluations were also conducted. These analysis showed that potatoes blanched in distilled water (DW) reconstituted and retained organoleptic characteristics better than those blanched in tap water (TW). However, among all the varieties, Cardinal blanched in DW was highly acceptable, followed by Diarncnt, Lal-c-Faisal and Desire of the same treatment. Key Words: Potato varieties, treatment, proximate analysis, drying and rehydration ratios, distilled water.
