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Minimal processing and packaging studies in potato

KrishiKosh

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Title Minimal processing and packaging studies in potato
 
Creator Mahendra.Suryawanshi
 
Contributor K.Ramachandra Naik
 
Subject Horticulture
 
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.
 
Date 2016-10-27T18:28:00Z
2016-10-27T18:28:00Z
2008
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/82611
 
Format application/pdf
 
Publisher UAS, Dharwad