Effect of isopropyl‐N‐3‐chlorophenyl carbamate (CIPC) treatment on potato and its products
| dc.contributor.advisor | Sandhu, K.S. | |
| dc.contributor.author | Sukhpreet Kaur | |
| dc.date.accessioned | 2016-11-02T11:59:57Z | |
| dc.date.available | 2016-11-02T11:59:57Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | The investigation entitled “Effect of isopropyl‐N‐3‐chlorophenyl carbamate (CIPC) treatment on potato and its products” was undertaken with the objectives to study the physico‐chemical changes occurring during storage and to study processing quality of the stored potatoes. Two cultivars viz. Kufri Chipsona‐1 and Kufri Pukhraj were packed in net bags and stored at 11oC (with and without CIPC), RH 90‐95% and 2oC (without CIPC), RH 85‐ 90%. The treated and untreated potatoes were analyzed at 30 days interval for various physico‐chemical parameters. Mean total solids, weight loss and reducing sugars were found to be higher in untreated tubers than in treated ones after 1 month of storage at 11oC. CIPC treatment was found to be effective against checking sprouting and maintaining low sugar levels in stored potato tubers. During storage of 6 months, total solids and weight loss increased significantly at 11 and 2oC. An overall increase in reducing and total sugars was observed in both the cultivars but the increase was higher in cold stored potatoes. A fast reduction in starch and protein content was observed at 2oC than at 11oC. A significant loss of ascorbic acid was observed during storage at 11 and 2oC. CIPC treated Kufri Chipsona‐1 stored at 11oC was considered best for processing into chips and French fries. Potato products (Chips and French fries) were prepared from stored potatoes and were analyzed for physico‐chemical parameters after monthly interval. Significantly lower retention of moisture and oil was recorded for chips and French fries prepared from treated Kufri Chipsona‐1 stored at 11oC. Kufri Chipsona‐1 produced chips and French fries of high yield, having excellent color, flavor and texture quality. The chips and French fries were found to be highly acceptable up to 6 months of storage whereas Kufri Pukhraj was found to be unsuitable for processing due to higher moisture and oil uptake and unacceptable color, flavor and texture quality | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/83307 | |
| dc.language.iso | en | en_US |
| dc.research.problem | Effect of isopropyl‐N‐3‐chlorophenyl carbamate (CIPC) treatment on potato and its products | en_US |
| dc.sub | Food Technology | en_US |
| dc.theme | potato | en_US |
| dc.these.type | M.Sc | |
| dc.title | Effect of isopropyl‐N‐3‐chlorophenyl carbamate (CIPC) treatment on potato and its products | en_US |
| dc.type | Thesis | en_US |