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Potato value addition: Processing and utilization for enhanced nutrition

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Title Potato value addition: Processing and utilization for enhanced nutrition
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Creator Khwairakpam Bembem, Ranjeet Singh, Adane Khrasi Kamal G Nath, Thingujam Bidyalakshmi Devi and Renu Balakrishnan
 
Subject : Potato, value addition, processing, utilization, nutrition
 
Description Not Available
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.
Not Available
 
Date 2023-11-16T11:08:19Z
2023-11-16T11:08:19Z
2023-07-01
 
Type Review Paper
 
Identifier Not Available
2617-4693
http://krishi.icar.gov.in/jspui/handle/123456789/80884
 
Language English
 
Relation Not Available;
 
Publisher AKINIK Publishers