Browsing by Author "ASHUQULLAH"
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ThesisItem Open Access EVALUATION OF SWEET POTATO {Ipomoea batatas (L.) Lam} VARIETIES AND PRE-TREATMENTS FOR DEHYDRATION INTO FLOUR(DEPARTMENT OF POST HARVEST TECHNOLOGY ASPEE COLLEGE OF HORTICULTURE AND FORESTRY NAVSARI AGRICULTURAL UNIVERSITY NAVSARI, 2017-06) ASHUQULLAH; Dev RajThe present investigation entitled “Evaluation of sweet potato {Ipomoea batatas (L.) Lam} varieties and pre-treatments for dehydration into flour” was aimed to evaluate suitable sweet potato varieties for dehydration into flour, to standardize suitable pre-treatment (s) for dehydration of sweet potatoes into flour and to evaluate the nutritional as well as sensory quality of developed products during storage. During investigation, experiment was laid out using completely randomized design with factorial concept. Experiment was conducted for dehydration of sweet potatoes into flour using different sweet potato varieties ["Gauri" (V1), "ST-14" (V2), "CIP-440038" (V3) and "Kamala Sundari" (V4)], blanching pre-treatments [without blanching (B1) and with blanching at 85oC for 3 min (B2)] and sulphitation pre-treatments [Control (K1), KMS@1000ppm (K2), KMS@2000ppm (K3)]. The prepared flour was packed in polypropylene bags of 200 gauge thickness and stored at ambient temperature to evaluate the nutritional as well as sensory quality of developed products during six months storage. The results of the present investigation indicate that flour obtained from sweet potato variety “ST-14” when prepared without blanching and given pre-treatment with KMS@1000ppm (V2B1K2) possess higher recovery, ascorbic acid, β-carotene, rehydration ratio and sensory score and lowest reducing sugars and non-enzymatic browning (NEB). It also exhibited minimum changes in nutritional as well as sensory attributes during six months storage when packed in polypropylene bags of 200 gauge thickness. Overall findings of investigation revealed that sweet potato flour prepared from sweet potato variety “ST-14” without blanching and given pre-treatment with KMS @1000 ppm (V2B1K2) can successfully be stored for 6 months in polypropylene bags of 200 gauge thickness with minimum changes in nutritional and sensory qualities and remained microbiologically safe for the entire period of storage. The benefit cost ratio (BCR) of flour for best treatment (V2B1K2) at minimum market sale price of Rs. 20.00 per 100g was 1.56. Thus, treatment combination V2B1K2 is rated as best treatment for the preparation of better quality sweet potato flour. The developed technologies can commercially be explored by food processing industry for the production of sweet potato flour. Therefore, profitable utilization of sweet potato tubers grown in India by processing can ensure better returns to the growers, processors and consumers.