The present study was conducted to estimate the variation in bio-chemical parameters among eight different parts viz. bud end cortex, bud end medulla, central cortex, central medulla, pith, stem end cortex, stem end medulla and peel of potato tuber of processing varieties. Concentration of dry matter, reducing sugar, sucrose and starch content were higher in cortical region than in medullar region of stem end, bud end and central portion. Variety Kufri Chipsona-1 had maximum dry matter content in stem end cortex (SEC 30.34 %), followed by Kufri Frysona (SEC 27.71 %). Mean reducing sugar values were comparatively more in bud end cortex (BEC 111.3 mg/100 g Fresh Weight) and lowest in stem end medulla (SEM 44.05 mg/100 g FW). Bio-chemical contents varied considerably within different parts of tuber as well as in different genotypes. The information generated in this study can help processors for effective utilization of potato for various types of processing products viz., chips and French fries.
Field experiment was conducted for two years at Central Potato Research Institute Campus, Modipuram to studythe effect of organic+homeopathic and inorganic treatments on potato. Potato (Solanum tuberosum L.) harvestedafter curing were stored at elevated temperature (12±0.5oC) with CIPC, (Isopropyl-N-(3-chlorophenyl carbamate) asper modern technology adopted by farmers. The experiment was laid out in sub-plots with three sources of nutrition(organic+homeopathic nutrition) and inorganic treatments and three cultivars Kufri Bahar, Kufri Sindhuri and KufriChipsona-3 in main plots. Results showed that dry matter responded positively to inorganic treatment over organic.Variety Kufri Chipsona 3 recorded maximum dry matter followed by Kufri Sindhuri, while lowest dry matter wasreported in Kufri Bahar. Organic and homeopathic nutrition resulted in significantly superior chip colour as comparedto inorganic treatment. During both the years, potato chips prepared from cv. Kufri Chipsona 3 tubers with organicallytreated one had better chip colour. Organic and homeopathic nutrition significantly reduced mean reducing sugars instored potatoes as compared to inorganic treatment. During both the years of experiment, reducing sugars were lowin organically fertilized potatoes in comparison to inorganically fertilized crop. Mean sucrose content in potatoesstored at this temperature was at par in first year, while significantly lower values were observed in second year ofexperiment in organic+homeopathic treatment. Phenols content were significantly lower in organic and homeopathictreatment over inorganic nutrition across the genotypes in both the years during storage.
Bruising of potatoes is the main problem in potato processing industry and is the major cause of consumer dissatisfaction in terms of economic loss. Potato quality is adversely affected by bruise damage. In general practice, when tubers are harvested, handled, packed and transported, it is impossible to prevent them from falling and damage. After falling, external symptoms sometimes are not visible but the damage may affect the nutritional quality. Sorting and grading contribute 0.98 kilograms per quintal giving a percentage of 16.50%. Packaging and storage yield 0.45 and 1.18 kilograms per quintal owing 7.49 and 19.79% respectively. Therefore, the aim of the experiment was to find out the effect of bruising on processing and nutritional quality of processing varieties viz. Kufri Chipsona-1, Kufri Chipsona-3, Kufri Frysona and table purpose varieties viz. Kufri Surya and Kufri Pukhraj by simulating different impacts (control, 30, 60 and 90 cm). Results revealed that all processing varieties resulted in deterioration of chip score due to an increase in reducing sugars concentration after impact (45 and 60 days of storage, ambient storage). Weight dropping to potato tubers from a height of 60 cm and 90 cm and their storage up to 60 DOS (days of storage) gave comparably high reducing sugars. Impact from a height of 30, 60 and 90 cm, irrespective of all the varieties reported having higher phenol content. Reduction in weight loss was directly proportional to the height of impact and quality deteriorated further during storage. Mechanical damage to cell walls, caused loss of quality through texture softening, followed by decreasing texture firmness of potato.
Nutritional composition, of potato was evaluated to establish frying processing conditions to estimate the sensory profile and acceptability of different slice thickness.The slice thickness were set to 0.2, 0.3, 0.4 and 0.5mm. The variables studied were: time, temperature and potato varieties. The comparisons evaluated were: chip colour, frying time, effect of different slice thickness, oil absorption to different thickness, content of reducing sugars, sucrose and phenols after frying of slices. Potato chips are sold in organized sectors and un-organised sectors sale chips through street vendors all over the India. Perception or profiling of chips of different thickness data and their sensory evaluation part has not been done so far. Two processing varieties, Kufri Chipsona-1 and Kufri Chipsona-3 (110 maturity days) were analysed for different thickness HIGHLIGHTS• The slices of different thickness in experiment is 0.2mm, 0.3mm, 0.4mm and 0.5mm using electric and wooden slicer.• The suitability of temperature for acceptance of chip colour is best at 170 C and 180 °C except at 190 °C.• Reduction of oil absorption is maximum of slice thickness of 0.5mm.• After processing, reducing sugars content is reduced by 77.9 % and 81.1 % at 180°C with 0.2mm thickness in variety Kufri Chipsona-1 and Kufri Chipsona-3.• Processed chips retained more phenols than raw potato.
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