Development of nutritious food products from whole baby potatoes

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dc.contributor.advisorSukhpreet Kaur
dc.contributor.authorKamaljeet Kaur
dc.date.accessioned2023-07-06T11:49:34Z
dc.date.available2023-07-06T11:49:34Z
dc.date.issued2023
dc.description.abstractThe present study aimed at optimizing the processing techniques for preparation of phytochemical rich traditional (papads) and modern potato snacks (frozen skillet potato) from whole baby potatoes and to study quality characteristics of the prepared products. Although baby potatoes are considered as a waste but they were found to contain appreciable amount of phytochemicals and minerals. Five formulations of papads were prepared utilizing baby potatoes (with peel and without peel) and a table variety (without peel) was taken as control. Quality analysis showed that papads prepared with peel attained higher amount of crude protein, fiber, bioactives and mineral content than those prepared without peel. However, papads prepared without peel were lighter in color. Papads from K. Chipsona-1 (with and without peel) were organoleptically more acceptable and selected for storage studies. During storage at room temperature, moisture content, water activity, total and reducing sugars increased significantly (p<0.05). Additionally, bioactives including ascorbic acid, total phenolics, flavonoids and antioxidant activity were retained upto 57.22%, 53%, 56.77%, and 67.56% respectively. The product was safe upto 6 months of storage. Another product i.e. frozen skillet potato utilizing whole baby potatoes was devised and effect of different battering (0-30% corn starch) and gums coatings (0.5-1%) on quality of prepared product was evaluated. Addition of 30% corn starch and 1% xanthan gum resulted in the crispiest product with lowest oil content. Also, coatings and storage period (-20℃/4months) exerted nonsignificant effect on the phytochemical constituents indicating that coatings were able to main the phytochemical profile of stored potato snack, The formulated frozen skillet potatoes were organoleptically and microbiologically safe upto 4 months.en_US
dc.identifier.citationKamaljeet Kaur (2023). Development of nutritious food products from whole baby potatoes (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810198009
dc.keywordsYoung potatoes, potato peels, phytochemicals, snacks, edible coatings, storage studiesen_US
dc.language.isoEnglishen_US
dc.pages74en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemDevelopment of nutritious food products from whole baby potatoesen_US
dc.subFood Science and Technologyen_US
dc.themeDevelopment of nutritious food products from whole baby potatoesen_US
dc.these.typeM.Scen_US
dc.titleDevelopment of nutritious food products from whole baby potatoesen_US
dc.typeThesisen_US
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