KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/80884
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Khwairakpam Bembem, Ranjeet Singh, Adane Khrasi Kamal G Nath, Thingujam Bidyalakshmi Devi and Renu Balakrishnan | en_US |
dc.date.accessioned | 2023-11-16T11:08:19Z | - |
dc.date.available | 2023-11-16T11:08:19Z | - |
dc.date.issued | 2023-07-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | 2617-4693 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/80884 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Dehydrating potatoes in the form of slices and grinding to make flour is the simplest and most widely used procedure to produce potato flour. Slices of Frito Lay-1533 potatoes of unmarketable grade treated in sodium chloride-ascorbic acid solution and blanched were dehydrated and then ground to make value-added potato products. Four value added products namely chapati, vermicelli kheer, fruit custard from potato flour and upuma from potato semolina were developed. The products were evaluated on sensory parameters using a nine-point hedonic scale and the preference for the developed products were ranked. All the value-added potato products had good overall acceptability with scores above 7 in the 9-point hedonic scale. Fruit custard had the highest mean score (8.03) for all the parameters combined. The nutrient composition of the value-added products was computed, and it was observed that the value-added products had a high nutrient profile. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | AKINIK Publishers | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | : Potato, value addition, processing, utilization, nutrition | en_US |
dc.title | Potato value addition: Processing and utilization for enhanced nutrition | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Review Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | International Journal of Advanced Biochemistry Research | en_US |
dc.publication.volumeno | 7 (2) | en_US |
dc.publication.pagenumber | 37-40 | en_US |
dc.publication.divisionUnit | ToT Division | en_US |
dc.publication.sourceUrl | https://doi.org/10.33545/26174693.2023.v7.i2Sa.188 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute for Post Harvest Engineering and Technology | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | NAAS | en_US |
dc.publication.naasrating | 4.23 | en_US |
dc.publication.impactfactor | Not Available | en_US |
Appears in Collections: | AEng-CIPHET-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.