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Sukhpreet Kaur ¹, Poonam Aggarwal ¹

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

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.

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Poonam Aggarwal ¹, S. P. S. Saini ¹

Affiliations
1 Department of Food Science and Technology Punjab Agricultural University, Ludhiana - 141 004, IN

Abstract

Green leafy vegetables are considered a fairly good source of ascorbic acid, even when cooked. According to Gopalan etal' Brassica cutivars contain 65 mg/100 g (B. napus) to 180 mg/100 g (B. rapa) ascorbic acid on fresh weight basis and if these green vegetables are included in the diet in adequate amounts, the need for fruit as an essential Item in the diet is much reduced.

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