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Nath, Alok
- Development of Process Technology for the Preparation of Yam (Amorphophallus spp.) Chips
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Authors
Affiliations
1 Department of Post-Harvest Technology, CAET, RAU, Pusa, Samastipur (Bihar), IN
2 Department of Post-Harvest Technology, College of Horticulture (S.D.A.U.), Jagudan, Mehsana (Gujarat), IN
1 Department of Post-Harvest Technology, CAET, RAU, Pusa, Samastipur (Bihar), IN
2 Department of Post-Harvest Technology, College of Horticulture (S.D.A.U.), Jagudan, Mehsana (Gujarat), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 1 (2018), Pagination: 184-189Abstract
Yam (Amorphophallus spp.) known as Ole, Balukand, Suran or Zamikand in India represents an important food crop rich in starch. It is utilized as fresh vegetable after boiling or cooking the peeled and sliced tubers. Many value added products like chips, dehydrated slices, flour, pickles etc. can be made out of available elephant foot yam tubers.The process technology for producing chips was developed and process parameters were optimized. The prepared yam chips after pre-treatments of blanching in water and KMS (0.5%) were subjected for drying at temperatures viz., 60, 70 and 80°C. The fried chips samples were subjected to organoleptic evaluation using 9-point hedonic scale and based on maximum average scores for different quality attributes, the best sample found was chips prepared with (TC2) i.e. blanched with 0.5 per cent KMS and dried at 70°C drying temperature. The maximum average scores for colour, texture, taste, appearance and overall acceptability were found as 7.6, 7.2, 6.9, 7.2 and 7.2 for yam chips. The crispiness of the best sample of fried yam chips was found comparable with branded potato chips available in market. Thus, it could be recommended that the prepared dehydrated yam slices as well as yam chips were of very good quality and could be stored for 4 months in polythelene pack (200 gauge). Value added products could very well be prepared without much extra investment at home scale level like potato chips.Keywords
Yam, Pre-Treatment, Dehydrated Chips, Rehydration, Sensory Evaluation, Storage.
References
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- Studies on Processing and Storage Stability of Jamun Nectar
Abstract Views :554 |
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Authors
Affiliations
1 College of Horticulture (O.U.A.T.), Chiplima, Sambalpur (Odisha), IN
2 Department of Post Harvest Technology, College of Horticulture (SDAU), Jagudan, IN
3 Krishi Vigyan Kendra (OUAT), Jajpur (Odisha), IN
1 College of Horticulture (O.U.A.T.), Chiplima, Sambalpur (Odisha), IN
2 Department of Post Harvest Technology, College of Horticulture (SDAU), Jagudan, IN
3 Krishi Vigyan Kendra (OUAT), Jajpur (Odisha), IN
Source
International Journal of Agricultural Engineering, Vol 13, No 1 (2020), Pagination: 52-55Abstract
In the study different recipes of Jamun Nectar was standardized to explore the processing potential of Jamun, a minor fruit. There were five different possibilities of recipes. The Nectar prepared from the recipes 20 per cent juice, 14 per cent TSS and 0.30 per cent Acidity gave highest organoleptic quality score followed by Nectar prepared from 20 per cent pulp, 18 per cent TSS and 0.25 per cent Acidity and the quality of the prepared RTS was maintained up to fifth month at ambient temperature.Keywords
Jamun, Receipes, Iron, Calcium, PhosphorusReferences
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