The study was conducted to standardize the parameters of centrifugation method of starch isolation for sweet potato to yield better quality starch. The effects of solid-to-solvent ratio in slurry-making, numbers of blending, slurry filtration and starch washings were studied for obtaining maximum yield and purity of starch with desired color and amylose content. The goal of the study was to develop a suitable process for small scale/on-farm processing of sweet potato for preparation of starch. A widely grown pink-skinned cream fleshed cultivar (Kanjangad) was used for the experiments. The studied parameters were slurry making solid-to-solvent ratio (1:2, 1:3 and 1:4), number of blendings (1 and 2 times), number of slurry filtration water washings (2, 3 and 4 times) and starch washings (2, 3 and 4 times). The study showed that the starch yield, purity, color and amylose were influenced by altering the starch isolation procedures. The solid-to-solvent ratio of 1:2 in the starch isolation process yielded the best results. Also, the increase in number of blendings degraded the purity, amylose and color of starch. The optimal process was slurry making at 1:2 solid-to-solvent ratio and once blending, slurry filtration washing for 2 times and starch washing for 2 times. Accordingly, the starch yield, purity, amylose, and L, a and b values were 13.967 ± 1.135%, 80.640 ± 1.139%, 29.220 ± 0.759%, and 57.88 ± 2.982, 0.386 ± 0.204, and 2.68 ± 0.127, respectively. The prepared starch was characterized for chemical composition, water activity, paste clarity, swelling power, water solubility index, pasting property and granule size and morphology. The study suggested that the prepared starch was suitable for food uses.
The aim of this research work was to optimize the machine parameters of a commercially available tuber peeler for peeling of sweet potato to get maximum yield with minimum loss. The process was proposed for different parameters such as peeling efficiency, material loss and peeling effectiveness at different speeds of rotating disc (300, 400 and 500 rev/min or 5.4, 7.2 and 9 m/s), peeling durations (20, 40 and 60 s) and batch loads of 1 and 2 kg. The study revealed that the peeling parameters were greatly influenced by the speed of rotating disc, peeling duration and batch loads. The optimal conditions for peeling sweet potato were a peeling duration of 40 s and speed of rotating disc of 500 rev/min 2 kg batch loads. The corresponding peeling efficiency, peeling effectiveness and material loss were 83.8±2.0%, 74.2±1.3% and 11.45±0.71%, respectively. Further, the study showed that a batch load of 2 kg was suitable for commercial processing of sweet potato than 1 kg because of the better performance indices of peeling.
Banana (Musa paradisiaca) is a cheap source of carbohydrates and micronutrients. Converting banana into flour can help to obtain a consistent ingredient for bakery foods while preventing the post-production losses of this bulky and perishable food source. Hence a study has been undertaken to standardize the drying protocol for banana flour preparation. The effects of the different temperature-treatment combination on drying of banana were studied. Experiments were done at 50°C, 60°C and 70°C (without any treatment, with citric acid dipping and with combined citric acid and blanching process) and the variation in the quality of the dehydrated material was studied. The results showed that drying at 70°C followed by 0.5% citric acid treatment for 10 min, in 24h, in non-circulating natural convection air dryer was the optimal protocol concerning better quality parameters like water activity, total soluble solids, ascorbic acid, microbial contamination and the time taken to complete the drying process.
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