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Vol. 6, Issue 3 (2017)

Processing quality traits of different potato (Solanum tuberosum L.) genotypes in India

Poonam Aggarwal, Sukhpreet Kaur and VK Vashisht
Potato is an important vegetable and has potential for use in the processing industry in India. Six potato genotypes viz. ‘Kufri Chipsona-1’, ‘Kufri Chipsona-4’, ‘Kufri Frysona’, ‘FC-3’, ‘Kufri Garima’ and ‘Lady Rosetta’ were evaluated to find out their suitability for processing into fresh fried potato chips. Significant differences in physico-chemical parameters were observed among the genotypes. ‘FC-3’, ‘K.Frysona’ and ‘Lady Rosette’ contained the highest amount of dry matter content and lowest amount of reducing sugars. While genotypes, ‘K.Garima’ and ‘K.Chipsona-4’ were found inferior for processing due to poor quality traits. Based on sensory characteristics, ‘FC-3’, ‘K.Frysona’ and ‘Lady Rosette’ were best for processing into fresh fried potato chips. Chips prepared from these cultivars had lower moisture content, oil uptake and higher yield than from other genotypes.
Pages: 27-30  |  899 Views  26 Downloads
How to cite this article:
Poonam Aggarwal, Sukhpreet Kaur and VK Vashisht. . The Pharma Innovation Journal. 2017; 6(3): 27-30.
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