Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810060562
Authors: JEEVAN, R.
Advisor: Naik, K. Ramachandra
Kukanoor, Laxman
ATHANI, S.I
ALLOLLI, T.B.
PATIL, B.C.
RATHOD, VIJAYAKUMAR
Title: STUDIES ON PROCESSING OF SWEET POTATO (Ipomoea batatas L.)
Publisher: K.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Language: en
Type: Thesis
Pages: 125
Agrotags: null
Keywords: SWEET POTATO
Abstract: An investigation was carried out to find the best pre treatment and drying methods on the quality of sweet potato chips and production of ethanol from flour of sweet potato in the Department of Postharvest Technology, KRC College of Horticulture, Arabhavi during the year 2014-2015. Sweet potato slices treated with 0.5 per cent sodium metabisulphite (T3) had recorded better quality parameters like higher recovery (33.86%), lower moisture content (6.86%), less water activity (0.186), lesser OD values for browning (0.013) and higher organoleptic scores for colour and appearance (4.33), texture (4.00), taste (4.16), mouth feel (4.00) and overall acceptability (4.25) when compared to other pre treatments. The Second experiment was carried out to see the effect of drying methods on quality of sweet potato chips obtained from best pre treatment from the first experiment. The sweet potato chips pre treated with sodium metabisulphite 0.5 per cent were dried in different driers. Among the different driers, slices dried in air convection tray drier had recorded higher recovery (23.04%), ascorbic acid (55.78 mg/100g), total ash (0.82%), starch content (59.24%) and lower values for moisture content (8.85%), water activity (0.32), lesser OD value for browning index (0.062) with higher organoleptic scores for all sensory parameters. Similar trend was recorded during storage. But, degradation of ascorbic acid and beta carotene was observed after three months of storage period. The Third experiment was carriedout for production of ethanol from flour of sweet potatoes chips by using different microbial inoculums. Among the different treatments, sweet potato flour fermented with Saccharomyces cerevisiae var. ellipsoideus (T1) had higher fermentation recovery (85.14%) and ethanol content (13.53%) when compared to other treatments.
Description: TH543
Subject: Post Harvest Technology
Theme: STUDIES ON PROCESSING OF SWEET POTATO (Ipomoea batatas L.)
Research Problem: STUDIES ON PROCESSING OF SWEET POTATO (Ipomoea batatas L.)
These Type: M.Sc
Issue Date: 2015-09
Appears in Collections:Theses

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