Processing of selected varieties of Punjab Potato (Solanum tuberosum) to produce flakes and flour using hot air drying

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dc.contributor.advisorMahesh Kumar
dc.contributor.authorShweta Goyal
dc.date.accessioned2017-07-10T05:00:58Z
dc.date.available2017-07-10T05:00:58Z
dc.date.issued2013
dc.description.abstractInvestigation were carried out to produce flakes and flour from potatoes. Two popular variety of potatoes in the state of Punjab namely Kufri Pukhraj and Kufri Jyoti were selected for this purpose. The raw potatoes procured from the local vegetable market were peeled, boiled in a microwave. A mash was produced by crushing boiled potatoes followed by dipping in 0.2%KMS solution for 1 hour to remove the sugars. The drained mashed potatoes were dried at 50°C, 60°C & 70°C in the layers of 5, 6 & 7 mm. The prepared mash was also dried in a solar dryer. It consumed about 900-1290 min to dry at 50°C & 70°C. Effective moisture diffusivity varied between 1.43x10-10 & 3.98 x 10-10 m2/sec for tray dried sample in comparison to 2.79 x 10-10 to 4.39x10-10 m2/s for solar dried. The prepared flakes were grounded to produce the flour that was stored in HDPE and LDPE pouches, Al laminate & glass bottles and kept at room temperature. The parameters like moisture content, colour, NEB, flavor etc. were estimated at regular interval of 15 days. The process parameters, temperature & thickness were optimized by RSM technique for the responses, namely rehydration ratio (RR), shrinkage ratio (SR), reducing sugar, swelling index (SI), starch content, colour (L value) and overall acceptability (OA). The vital values of these parameters were 1.83-2.8 (RR), 0.76-1.2 (SR), 0.012-0.189 (reducing sugar), 1.52-2.14 (SI), 5.82-6.45 (starch content), 47.4-53.12 (L value) and 7.06-7.52 (OA) respectively. The optimized values of temperature & thickness lie in the range of 61.27-58.44°C & 6.56-5.86 mm respectively for tray & solar dried, Kufri pukhraj & jyoti potato. From the study, it was concluded that the log model showed high adequacy of fit & best result was obtained for laminate packed potato flour.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810024744
dc.keywordsKeywords: Kufri pukhraj and khufri jyoti, drying, effective moisture diffusivity, storage, quality parametersen_US
dc.language.isoenen_US
dc.publisherPAU Ludhianaen_US
dc.subFood Science and Technology
dc.subjectnullen_US
dc.themePotato (Solanum tuberosum)en_US
dc.these.typeM.Tech.en_US
dc.titleProcessing of selected varieties of Punjab Potato (Solanum tuberosum) to produce flakes and flour using hot air dryingen_US
dc.typeThesisen_US
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