Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810139711
Authors: N., THRIVENI
Advisor: NAIK, K. RAMACHANDRA
KUKANOOR, LAXMAN
KARADIGUDDI, MANJULA
TERDAL, DEEPA
KAMBLE, CHANDRAKANTH S
Title: STUDIES ON STORABILITY, NUTRITIONAL QUALITY AND VALUE ADDITION OF ORANGE FLESHED SWEET POTATO (Ipomea batatas L.) GENOTYPES
Publisher: K.R.C COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Language: en
Type: Thesis
Pages: 111
Agrotags: null
Keywords: STORABILITY, NUTRITIONAL QUALITY AND VALUE ADDITION OF ORANGE FLESHED SWEET POTATO (Ipomea batatas L.) GENOTYPES
Abstract: An investigation was carried out to find out the best orange fleshed sweet potato genotype for storage and the best treatment for preparation of OFSP flour fortified cake with different levels of orange fleshed sweet potato flour in the Department of Post Harvest Technology, KRC, College of Horticulture, Arabhavi during the year 2018-19. Among the seven OFSP genotypes studied, HUB-66 noticed to have lowest firmness on all the days of observation with minimum loss in PLW and volume at the end of the storage by exhibiting higher shelf life of 12 days. Highest beta carotene content was found in the genotype ST-14 (13.23 mg/100g). Lowest per cent of weevil incidence was noticed in TSP16-3 on 4 and 8 days after storage (5.05 and 13.20% respectively). Further, among all the genotypes tested, TSP16-10 had showed an optimum result for all the parameters after HUB-66 and had exhibited highest score for appearance throughout the storage period because of its uniformity in tuber size with excellent flesh colour. TSP16-10 also showed effective shelf life of 11 days with firmness value of 6.40 N; PLW of 24.13 per cent; beta carotene content of 4.83 mg/100g even after 8 DAS. With these good parameters, TSP16-10 was selected for further studies for preparation of processed products. The cakes were prepared by substituting orange fleshed sweet potato flour in place of refined wheat flour in making standard recipe at different proportions like 5, 7.5, 10, 12.5, 15, 17.5, 20 and 22.50 per cent. There was an increasing trend in different nutrient components like β –carotene (0.11-2.52 mg/100g), fat (20.33-23.10%), ash content (0.50-1.10%), crude fibre (0.11 to 0.24%) as the level of substitution of orange fleshed flour increased thus also results in increased calorific value (419.62 to 406.52 K cal/100g) of OFSP flour enriched cake. Cakes enriched with 20 per cent OFSP flour (T8) scored high for overall acceptability. The maximum organoleptic scores in T8 (with 20% level fortification of OFSP flour and 5% defatted soya bean flour) for colour and appearance (8.96), for texture (8.03), taste and flavour (8.37) and for overall acceptability (8.07). Treatment T8 had been found superior with respect to volume, density and overall acceptability.
Subject: Post Harvest Technology
Theme: STUDIES ON STORABILITY, NUTRITIONAL QUALITY AND VALUE ADDITION OF ORANGE FLESHED SWEET POTATO (Ipomea batatas L.) GENOTYPES
Research Problem: STUDIES ON STORABILITY, NUTRITIONAL QUALITY AND VALUE ADDITION OF ORANGE FLESHED SWEET POTATO (Ipomea batatas L.) GENOTYPES
These Type: M.Sc
Issue Date: 2019-10-10
Appears in Collections:Theses

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