Physico-chemical properties of potato cultivars for their processing suitability
Keywords:
potato, processing, physicochemical propertiesAbstract
Ten potato cultivars procured from Agricultural Research Station, Hassan, Karnataka were studied for their physical, biochemical and functional parameters. Significant difference in the physical parameters were observed. Sprouting and shrinkage were observed in some cultivars after storage for three months at 10-15°C. Kufri CHipsona-1 and Atlantic cultivar had the highest dry matter content, which is an important quality measure suitable for processing. Proximate composition of the ten potato cultivars varies significantly. Phenol content ranged from 5.74 to 26.79 mg/100g, with the lowest in Frito Lay-1533 and Atlantic cultivar. TSS, water absorption index, bulk density, gelatinization and emulsion capacity vary significantly among the cultivars. Kufri Chipsona-3 contained the highest starch (81.1%) and total soluble solids (7.12°Brix). Based on the low phenol content, Atlantic and Frito Lay-1533 were processed and studied for their functional parameters. Water absorption and gelatinization capacity of Atlantic and Frito Lay-1533 were higher in the processed than in the unprocessed sample and differ significantly.
References
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24. Global Potato Conclave, 2020. https://www.potatopro.com/potato-conferences-tradeshows/global-potato-conclave-2020. Accessed on 03rd August 2020.
2. Gonnella M, Ayala O, Paradiso A, Buono V, Cara LD, Santamaria P and Serio F, 2009. Yield and quality of early potato cultivars in relation to the use of glufosinate-ammonium as desiccant. Journal of the Science of Food and Agriculture 89:855-60.
3. Gopalan C, Sastri BBV and Balasubramanian SC, 2004. Nutritive value of Indian Foods. Pp-161. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad.
4. Jansen G, Flamme W, Schuler K and Vandrey M, 2001. Tuber and starch quality of wild and cultivated potato species and cultivars. Potato Research 44:137-46.
5. Joseph TA, Pandey SK, Prasad K, Singh SV and Kumar D, 2004. Evaluation of processing cultivars of potato in Nilgiri hills of South India. Potato Journal 31(3):153-7.
6. Kumar D and Ezekiel R, 2006. Developmental changes in sugars and dry matter content of potato tuber under sub-tropical climates. Scientia Horticulturae 110(2):129-34.
7. Misra JB and Chand P, 1990. Relationship between potato tuber size and chemical composition. Journal of Food Science and Technology 27(1):63-4.
8. Njintang YN and Mbofung CMF, 2006. Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour. Journal of Food Science and Technology 39(6):684-91.
9. Raghuramulu N, Nair KM and Kalyanasundaram S, 2003. A manual of laboratory techniques. Pp 56-58, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad.
10. Raj D Lal BB, Sharma PC and Ahlawat OP, 2007. Utilization of unmarketable potatoes for preparation of ready-to-serve instant halwa powder: A better way of processing. Journal of Food Science and Technology 44(1):40-3.
11. Ramezani R and Aminlari M, 2004. Comparing chemical composition of four potato varieties for processing. Journal of Food Science and Technology 41(6):689-91.
12. Rosario RD and Flores DM, 1981. Functional properties of flour types on mung bean flours. Journal of the Science of Food and Agriculture 32:172-80.
13. Sadasivam S and Manickam A, 1991. Biochemical methods. pp 6,8,11,12,184,193. New age International Publishers. Noida, Uttar Pradesh.
14. Sanchez CC and Patino JMR, 2005. Iterfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution. Food Hydrocolloids 19(3):407-16.
15. Sathe SK and Salunkhe DK, 198. Functional properties of great northern bean, foaming, viscosity and gelation properties. Journal of Food Science 46:71-5.
16. Singh J, Singh N, Sharma TR and Saxena SK, 2003. Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry 83:387-93
17. Singh N, Kaur SO, Kaur L and Sodhi NS, 2005. Physico-chemical, rheological and chapati making properties of flour from some Indian potato cultivars. Journal of Food Science and Technology 42(4):344-8.
18. Sood DR, Kalim S and Shilpa, 2008. Biochemical evaluation of potato tubers and peels. Indian Journal of Nutrition and Dietetics 45:410-20.
19. Zaheer K and Akhtar MH, 2016. Potato Production, Usage and Nutrition—A Review. Critrical Review of Food Science and Nutrition 56(5):711–21.
20. Gupta VK, Luthra SK and Singh BP, 2014. Potato processing varieties: Present status and future thrusts Potato processing varieties: Present status and future thrusts (March 2015). https://doi.org/10.13140/2.1.3306.8322. Accessed 03rd August 2020.
21. Rana R, 2011. The Indian potato processing industry- Global comparison and business prospects. Outlook on Agriculture 40. https://doi.org/10.5367/oa.2011.0057. Accessed 03rd August 2020.
22. Muthoni J, Kabira J, Shimelis H and Melis R, 2014. Regulation of potato tuber dormancy: A review. Australian Journal of Crop Science 8(5): 754.
23. Marwaha RS, Pandey SK, Singh SV and Khurana SMP, 2005. Processing and nutritional qualities of Indian and exotic potato cultivars as influenced by harvest date, tuber curing, pre-storage holding period, storage and reconditioning under short days. Advances in Horticultural Sciences 19:130–40.
24. Global Potato Conclave, 2020. https://www.potatopro.com/potato-conferences-tradeshows/global-potato-conclave-2020. Accessed on 03rd August 2020.
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2022-01-05
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