Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810058554
Authors: PRATHIKSHA
Advisor: Naik, K. Ramachandra
Kukanoor, Laxman
PATIL, B.C
KARADIGUDDI, MANJULA
Title: STUDIES ON STORAGE AND PROCESSING QUALITY OF SWEET POTATO (Ipomoea batatas L.) GENOTYPES
Publisher: K.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Language: en
Type: Thesis
Pages: 112
Agrotags: null
Keywords: SWEET POTATO
Abstract: An investigation was carried out to find out the best genotype for storage and the best pre-treatment for preparation of chips and flour from sweet potato in the Department of Post Harvest Technology, KRC, College of Horticulture, Arabhavi during the year 2016-17. Among the stored genotypes, BSP1 had recorded better quality parameters like lower incidence of weevils after 15 DAS (10%) and 30 DAS(25%) ; lowest firmness (3.6, 4.6 and 6.2 kg/cm2 respectively) on 1st, 15th and 30th days of observation: minimum PLW (22.9%) and minimum loss in volume on (33.9 %) on 30th day; minimum reducing sugars (1.44, 1.37, 1.19% respectively) on first, 15th and 30th day; highest calcium (50.47 mg/100g); highest phosphorus (154.23 mg/100g) and maximum scores for flesh and skin color. Hence this genotype was selected for further studies. The second experiment was carried out to assess the effect of different pre-treatments on the quality of chips and flour prepared for the best genotype selected from first experiment. The pre-treatment involving blanched slices soaked in 0.1% citric acid recorded the maximum recovery of chips (22.20%) and flour (22.60) and also the maximum amount of ash content (1.64%). The lowest moisture content for dehydrated chips (13.97%), minimum non-enzymatic browning (0.103%) and the lowest value for water activity (0.24) were recorded in blanched slices soaked in 0.5% sodium metabisulphite. The maximum scores for texture (8.73) was secured by blanched slices soaked in 0.5% sodium metabisulphite and maximum score for mouth feel (8.37) was recorded in blanched slices soaked in 0.1% citric acid. Both these treatments were found to have fairly good scores for color and appearance, taste and overall acceptability. In case of fried chips, the maximum scores for texture (7.33) and over all acceptability (8.00) were obtained by T8 (blanched slices soaked in 0.5% sodium metabisulphite) and the other parameters like color and appearance, taste and mouth feel were also fairly good. However, in case of flour, the treatment T4 obtained highest scores (8.92, 7.83 and 8.25) for color and appearance, taste and overall acceptability respectively.
Description: TH599
Subject: Post Harvest Technology
Theme: STUDIES ON STORAGE AND PROCESSING QUALITY OF SWEET POTATO (Ipomoea batatas L.) GENOTYPES
Research Problem: STUDIES ON STORAGE AND PROCESSING QUALITY OF SWEET POTATO (Ipomoea batatas L.) GENOTYPES
These Type: M.Sc
Issue Date: 2017-07
Appears in Collections:Theses

Files in This Item:
File Description SizeFormat 
PRATHIKSHA.pdf
  Until 2020-01-01
TH5993.89 MBAdobe PDFView/Open Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.