Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Suitability of Indian Potato Genotypes For Preparation of Ready-to-Serve Canned Curries


Affiliations
1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana (Punjab), India
     

   Subscribe/Renew Journal


Ready-to-eat canned potato curry made from three potato genotypes namely Kufri Chipsona-1, Kufri Chandramukhi and Kufri Pukhraj were evaluated for quality characteristics in order to determine their suitability for processing. Canned product was stored for a period of 6 months at room temperature to assess its shelf-life properties. Incubation test on the product was carried at 55°C for 45 days. Significant differences in physico-chemical parameters were observed among the genotypes. During storage of canned potato curries, all the quality parameters remained almost stable with the exception of ascorbic acid which decreased during storage, irrespective of genotypes. Physical conditions of cans were found to be satisfactory during storage. Storage study revealed that canned product can be safely stored for up to 6 months with high acceptability ratings. Also, product prepared from Kufri Pukhraj displayed excellent keeping quality during the entire storage period. Incorporation of such potato genotypes into low-cost value added products could serve as an excellent vehicle for enhancing the utilization of this resourceful food crop.

Keywords

Canning, Genotype, Potato, Processing, Shelf-Life, Storage.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Abbas, G., Farooq, I.A., Hafiz, A., Hussain, A., Abbasi, N.A. and Shabbir, G. (2011). Assessment of processing and nutritional quality of potato genoytpes in Pakistan. Pakistan J. Agric. Sci., 48 (3): 169-175.

  • Aggarwal, P. (1987). Comaprative study on physico-chemical characterstics of Ready-to-Eat canned Sag from new Musturd Varieties. M.Sc. Thesis, Punjab Agricultural University, Ludhiana.

  • AOAC (2005). Association of official analytical chemists. Official methods of analysis. 18th Ed., Association of Official Analytical Chemists, GAITHERSBURG, MD.

  • Clegg, F.M. (1956). The application of anthrone reagent to the estimation of starch in cereals. J. Sci. Food Agric., 7 : 40-44.

  • Dean, B.B. (1994). Managing the potato production system. The Haworth Press, NEWYORK, U.S.A.

  • Ezekiel, R., Singh, N., Sharma, S. and Kaur, A. (2013). Beneficial phytochemicals in potato-a review. Food Res. Internat., 50: 487-496.

  • Kaur, S., Sandhu, K.S. and Aggarwal, P. (2012). Chlorpropham affects processing quality of potato during storage. Internat. J. Veg. Sci., 18 (4): 328-345.

  • Lal, G. and Siddapa, G.S. (1986). Presevation of fruits and vegetables. ICAR, NEW DELHI, INDIA.

  • Marwaha, R.S. (1997). Processing of potatoes: current status, need, future potential and suitability of Indian varieties – A critical appraisal. J. Food Sci. Technol., 34 (6) : 457-471.

  • Marwaha, R.S. and Pandey, S.K. (2006). Suitability of cultivars and methods of the production of dehydrated chips. Potato J., 33 (3-4): 110-117.

  • Mudahar, G.S., Sidhu, J.S. and Minhas, K.S. (1985). Studies on the preparation of ready-to-serve canned and frozen saag from Chineses Musturd. J. Food Sci. Technol., 22: 177-179.

  • Pearson, D. (1976). The chemical analysis of foods. 7th Ed. Churchill Livingstone, Edinburgh, SCOTLAND.

  • Raina, B.L., Kalra, C.L., Rodrignez, R., Teotia, M.S., Varadarazan A.R. and Dhawaz, S.(1982). Canning of curried mustard greens. Indian Food Packer, 36 (1) : 91-95.

  • Raj, D. and Lal, B.B. (2008). Effect of cultivars, cold storage and frying media on yield and processing qualities of potatoes. J. Food Sci. Technol., 45 (1) : 20-27.

  • Ramezani, R. and Aminlari, M. (2004). Comparing chemical Composition of four potato varieties for processing. J. Food Sci. Technol., 41 (6) : 689-691.

  • Ranganna, S. (2004). Handbook of analysis and quality control of fruit and vegetable products. 2nd Ed., Tata McGraw Hill Publishing Company Ltd., NEW DELHI, INDIA.

  • Sadasivam, S. and Manickam, A. (1996). Biochemical methods. 2nd Ed. New Age International (P) Ltd., NEW DELHI, INDIA.

  • Saxena, R. and Mathur, P. (2013). Analysis of potato production performance and yield variability in India. Potato J., 40 (1): 38-44.


Abstract Views: 321

PDF Views: 1




  • Suitability of Indian Potato Genotypes For Preparation of Ready-to-Serve Canned Curries

Abstract Views: 321  |  PDF Views: 1

Authors

Sukhpreet Kaur
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana (Punjab), India
Poonam Aggarwal
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana (Punjab), India

Abstract


Ready-to-eat canned potato curry made from three potato genotypes namely Kufri Chipsona-1, Kufri Chandramukhi and Kufri Pukhraj were evaluated for quality characteristics in order to determine their suitability for processing. Canned product was stored for a period of 6 months at room temperature to assess its shelf-life properties. Incubation test on the product was carried at 55°C for 45 days. Significant differences in physico-chemical parameters were observed among the genotypes. During storage of canned potato curries, all the quality parameters remained almost stable with the exception of ascorbic acid which decreased during storage, irrespective of genotypes. Physical conditions of cans were found to be satisfactory during storage. Storage study revealed that canned product can be safely stored for up to 6 months with high acceptability ratings. Also, product prepared from Kufri Pukhraj displayed excellent keeping quality during the entire storage period. Incorporation of such potato genotypes into low-cost value added products could serve as an excellent vehicle for enhancing the utilization of this resourceful food crop.

Keywords


Canning, Genotype, Potato, Processing, Shelf-Life, Storage.

References