Minimal processing and packaging studies in potato
KrishiKosh
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Title |
Minimal processing and packaging studies in potato
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Creator |
Mahendra.Suryawanshi
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Contributor |
K.Ramachandra Naik
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Subject |
Horticulture
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Description |
Potato is the wholesome food and can be used for preparing various food products, like chips, cubes, flour, slices, French fries, granules, powder etc. But in country like India having tropical climatic conditions the packaging and storage of above processed products for longer period is posing a big problem. An investigation was carried out see the effect of different anti-browning chemicals (citric acid, KMS, NaCl) and packaging of minimally processed potato products viz., slices and cubes by using 100, 160, 200, 300 gauge poly packs and aluminium foil on post harvest qualities of minimally processed products. Results indicated that potato slices and cubes pre-treated with Citric Acid 0.5% + KMS 0.2% and packed in 300 gauge polyethylene bag maintained significantly higher TSS, ascorbic acid, acidity, starch and lower levels of reducing and total sugar and had longer storability, excellent sensory qualities till the end of storage period. The scores regarding the organoleptic parameters like colour, aroma, texture and overall acceptability of products were found to be excellent in the above treatment followed by potato products treated with citric acid (0.5%) + KMS (0.2%) + NaCl (2%) and packed in 300 gauge polyethylene bags. Further significant difference was recorded with the interaction effect of antibrowning chemicals and packaging at the end of ambient storage. However the products without any treatment (control) and the sample packed in lower gauge polypacks lost their acceptability thereby received least organoleptic scorings at the end of ambient storage. |
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Date |
2016-10-27T18:28:00Z
2016-10-27T18:28:00Z 2008 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/82611
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Format |
application/pdf
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Publisher |
UAS, Dharwad
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