Screening of Potato Varieties for Chemical Composition and Processing
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Date
2011
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UAS, Dharwad
Abstract
A total of ten potato varieties viz., Kufri Chipsona-2 , Atlanta, Kufri Surya,
Kufri Pukhraj, Kufri Khayti, Kufri Jyoti, Kufri Pushkar, Kufri Bahar, Kufri Ashoka
and J/99-242 were analysed for different physico-chemical attributes and processing
quality during 2010-11 at UAS Dharwad. The length, breadth, mass, volume and
specific gravity of the potato varieties were found to be optimum for processing.
Reducing sugar, non reducing sugar, total sugar and moisture contents ranged
between 55.13-210 mg/100g, 104.43-711.90 mg/100g, 216.1-816.6 mg/100g and
78.87-84.33 mg/100g respectively. The dry matter and starch content of potatoes
ranged between 15.30 g/100g-20.93 g/100g and 52.55 g/100g-85.67 g/100g
respectively. Among the varieties, Kufri Khayti had optimum moisture (79.00±0.20
g/100g), dry matter (20.93±0.12 g/100g), starch (85.67±1.57 g/100g), reducing sugar
(75.9±5.77 mg/100g), non reducing sugar (140.77±6.90 mg/100g), total sugar
(216.67±1.15 mg/100g), colour score (2) and thus was found to be suitable for
processing. Chips prepared from potato slices of 1.8mm width, dried for 9 mn, fried at
185 °C for 4 mn were found to be optimum. Potatoes weighing 121g to 160 g, cooked
at 15 lb/inch2 pressure for 20 mn were highly acceptable. The optimum baked
potatoes were obtained by baking potatoes (101g to 140g), at 100 P for 4 mn in
microwave oven. Screening of tuber varieties for chips preparation reveiled that Kufri
Khayti with lowest peel loss (2.84%), highest yield of raw slice (91.9%) and chips
yield (24.6%) was found to be optimum. Among the varieties screened both J/99-242
Kufri Khayti had less flesh loss (0.96%-1.6%), optimum doneness and acceptable
sensory profile and thus were found to be optimum for pressure cooking. Varieties
Kufri Khayti and Kufri Bahar had less flesh loss (6.7%-10.4%) and maximum
doneness and thus were ranked first among the screened tubers for microwave baking
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Keywords
Food Science and Nutrition