PROCESSING AND UTILIZATION OF POTATO FOR VALUE ADDITION
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Date
2010-08-15
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University of Agricultural Sciences, Bangalore
Abstract
Organized Indian processing industry consumes less than 2
percent of the total potato produce in the country. The demand for
processed potato products is increasing continuously in the present day
liberalised economy. Gelatinized potato has been shown to have health
benefits by its higher resistant starch content which would have a prebiotic
effect and also beneficial to diabetics. Ten varieties of potato
cultivars were subjected to physico-chemical and functional properties.
Physical parameters namely: weight, length and breadth ranged from 37-
111g, 4.8-7.9cm and 3.5-9.8cm, respectively. Sprouting and shrinkage
percent ranged from 13.9-97.4 and 5.1-44.7 percent, respectively.
Functional properties namely: water absorption capacity, bulk density,
gelatinization capacity and emulsification capacity in unprocessed
samples ranged from 1.11-1.64ml/g, 0.94-1.00g/ml, 10.14-37.30g/100g
and 0.65-1.40ml/g respectively. The dry matter, ash, protein, fat, and
ascorbic acid content of the samples ranged from 16.69-24.91 percent,
4.29-5.18g/100g, 9.06-14.07g/100g, 0.005-0.264g/100g and 9.12-
15.95mg/100g, respectively. Total sugar, reducing sugars and phenol
content ranged from 412.4-882, 3.0-341mg/100g and 5.74-
26.79mg/100g respectively. The starch, amylose and amylopectin
content ranged from 49.5-81.0, 15.3-24.4 and 27.5-57.2 percent,
respectively. Frito Lay-1533 was selected based on least phenol, high dry
matter content, delayed sprouting and large tuber size for development of
value added products such as chapatti, fruit custard, upuma and
vermicelli kheer. Fruit custard was most preferred among the value
added products based on organoleptic evaluation.
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