Screening of Potato Varieties for Chemical Composition and Processing
| dc.contributor.advisor | Uma N. Kulakarni | |
| dc.contributor.author | Habung Ganga | |
| dc.date.accessioned | 2016-11-10T16:48:58Z | |
| dc.date.available | 2016-11-10T16:48:58Z | |
| dc.date.issued | 2011 | |
| dc.description.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 | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/84970 | |
| dc.publisher | UAS, Dharwad | en_US |
| dc.research.problem | Screening of Potato Varieties for Chemical Composition and Processing | en_US |
| dc.sub | Food Science and Nutrition | en_US |
| dc.subject | Food Science and Nutrition | en_US |
| dc.theme | Screening of Potato Varieties for Chemical Composition and Processing | en_US |
| dc.title | Screening of Potato Varieties for Chemical Composition and Processing | en_US |
| dc.type | Thesis | en_US |