Abstract

The aims of this study were to determine the kinetics of dehydration of high yielding potato variety (Diamont), to investigate the various process parameters influencing mechanical drying of potatoes and to develop baked product from the dehydrated potato. From the developed equation it was found that the diffusion co-efficient increased with the increase in temperature. The exponential relationship between diffusion co-efficient (De) versus inverse absolute temperature (Tabs-1), activation energy (Ea) for diffusion of water HYV potato was found to be 7.98 Kcal/gm-mole. The influence of loading density as well as thickness of the product on drying rate were determined and the power law equations which described the relationship between drying rate constant and thickness gave an n-value of 0.4586 for HYV of potato. Organoleptic taste tests demonstrated that among biscuits made of various proportion of potato flour and wheat flour, the results of test panel showed that biscuit made of equal proportion (1:1) of potato flour and wheat flour secured the highest score (8.0). All the other samples of each type of product were also accepted by the panelists either as “like moderately” or “like slightly”.DOI: http://dx.doi.org/10.3329/jbau.v10i2.14923 J. Bangladesh Agril. Univ. 10(2): 303-312, 2012

Highlights

  • Potato (Solanum tuberosum L.) is one of the important vegetables as well as cash crop in Bangladesh

  • Effect of Loading Density on Drying Time To predict the influence of loading density on drying time, 1.2 kg/m2 and 2.4 kg/m2 potato of different shapes such as French cut, Cubes and Slices were dried at identical air dry bulb temperature (550C) at constant air velocity and the experimental data were analyzed by using equation (2) and moisture ratio (MR) versus drying time were plotted on a semi-log co-ordinate and regression lines were drawn (Fig. 1, 2 and 3)

  • The following regression equations were developed: For French cut, MR = 0.883e-0.4185x for loading density (1.2 kg/m2), at 550C MR = 0.8859e-0.362x for loading density (2.4 kg/m2), at 550C

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Summary

Introduction

Potato (Solanum tuberosum L.) is one of the important vegetables as well as cash crop in Bangladesh. With its ever increasing population, the food crisis will be more acute in the near future To cope this situation, the potato can play vital role in providing food security and alleviating poverty of the population and for increasing production of food and it’s diversified uses are to be boosted up at an accelerated rate. The potato can play vital role in providing food security and alleviating poverty of the population and for increasing production of food and it’s diversified uses are to be boosted up at an accelerated rate For solving these problems we can produce varieties of value-added potato products, which are more attractive and favorite foods to the consumers. Potato can be preserved for long term use and consumed in large quantities in different forms such as biscuits, bread, chapatti, powder supplement to dal etc. Supplementing cereal diets such as rice greatly improves the nutritive value of the diet as potato supplies lysine, the limiting essential amino acid of cereals while the cereals, in turn, supply cystine and methionine, the limiting essential amino acids of potato (Islam, 1980)

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