Abstract: Several kinds of heating methods were used to pre-gelatinize potatoes. The experiment results revealed the gelatinization effect of being cooked for 25 min was the best for potatoes. Orthogonal test method was employed to optimize the recipe of potato cakes. The test results showed that the milk powder content and the butter content highly significantly influenced the sensory index of prepared frozen potato cakes. The assay results demonstrated that the fat content of potato cake was 4.24%, whereas the fat content of fried potato cake was 11.18%. After one month frozen storage, the peroxide value of the fat in prepared frozen potato cake was 1.94%, whereas the peroxide value of the fat in prepared frozen potato cakes which had been fried was 7.79%.

Key words: prepared frozen potato cake, gelatinization, orthogonal test, sensory index, peroxide value of fat