Year: 2018
Type: article
Abstract: The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. Potato has high level moisture content, hence it is perishable crop. Blanching is an unit operation prior to freezing, canning, drying in which fruit and vegetables are heated for the purpose of inactivate enzymes; modifying texture; preserving colour, flavour and nutritional value; and removing trapped air. An experiment was conducted to evaluate the effect of pre-treatments on quality of dried potato slices. Potato slices ware subjected to various pre-drying treatment viz., blanching in hot water at temperature, i.e., 60, 70, 80, 90 and 100ËšC and blanching time, i.e., 2.0, 3.0, 4.0 and 5.0 min. Based on the above study, it may be concluded that treatment B5 (70Ëš C temperature + 2.0 min. blanching time) was found to be best among all the treatment with optimum recovery of potato slice, shrinkage percentage, rehydration ratio, reducing sugar, sucrose and total phenol.
Authors: D.C. Kapadiya, J.M. Makavana, M.K. Kathiria
Institutions: Junagadh Agricultural University, Durham College
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2887440599