“Development and Quality Evaluation of Potato Powder by Tray and Solar Dryer”
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Date
2019
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DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGYAND SCIENCES PRAYAGRAJ-211007 (U.P.) INDIA
Abstract
The studies were conducted for entitled “Development and Quality Evaluation of Potato
Powder by Solar and Tray Dryer”. This study was performed to assess the effects of solar
and tray drying methods and drying at temperatures of 50±2°C and 50°C, 60°C, 70°C
respectively on the proximate composition and storage life of potato powders. Fresh
potato were sorted, washed, peeled, sliced, and subjected to analysis of moisture, ash,
crude protein, crude fat, crude fiber, carbohydrate contents and storage life. Potato
powder samples were made by solar (50±2°C) and tray dryer (50, 60, 700C). Dried
samples were divided in two parts, blanched and unblanched. These samples were then
analyzed physico-chemically and evaluate the changes in nutritional quality of potato
powders. Samples were taken on every 15 days, processed and subjected to proximate
composition. Results of proximate analysis carried on blanched and unblanched, solar
and tray dried samples. All the values were found significant at alpha level 0.05 i.ex. The
highest protein content was found in solar dried sample and it was 7.82% dehydrated at
the temperature of 50±2°C. The highest fat content was in solar dried sample and it was
0.70% at the temperature of 50±2°C. The highest moisture content was found in solar
dried sample and it was 9.46% at the temperature of 50±2°C. The highest ash content was
in solar dried sample and it was found 1.98% at the temperature of 50±2°C.The highest
fiber content was in solar dried sample and it was found 3.7% at the treatment
temperature of 50±2°C. The highest Carbohydrate content was in tray dried sample and it
was found 78.54%. However the nutritional quality of potato powder was decreased as
storage time increases whereas microbial load increases as storage time increases.
Description
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