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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 2754-2764
DOI: https://doi.org/10.20546/ijcmas.2018.707.322


Effect of Hot Water Blanching Treatment on Quality of Dried Potato Slices
D.C. Kapadiya1*, J.M. Makavana2 and M.K. Kathiria3
1Department of Farm Machinery and Power Engineering, CAET, JAU,Junagadh, Gujarat, India
2Department of Renewable Energy Engineering, CAET, JAU, Junagadh, Gujarat, India
3School of Science, Engineering and Technology, Durham College, 2000 Simcoe Street North, Oshawa, Ontario, Canada
*Corresponding author
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.


Keywords: Hot Water Blanching Treatment, Dried Potato Slices
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How to cite this article:

Kapadiya, D.C., J.M. Makavana and Kathiria, M.K. 2018. Effect of Hot Water Blanching Treatment on Quality of Dried Potato Slices.Int.J.Curr.Microbiol.App.Sci. 7(7): 2754-2764. doi: https://doi.org/10.20546/ijcmas.2018.707.322