Potato Processing Research Articles

A Digital Business Modelling for Green Supplier Selection of Potato Chips Agroindustry

The development of information and communication technology makes it easier for users in the industrial world to make decisions in selecting green suppliers easier. Digital Business Ecosystem (DBE) is a centralized collaboration environment of the species as a community of stakeholders in the business ecosystem. This paper explains the selection of green suppliers through analysis and design to answer the information needs and decisions of stakeholders in the potato processing industry to increase the competitive value of the potato processing industry in Indonesia. Potato chip agroindustry in its processing can be with industries that are not environmentally friendly. This will have an impact on the demand for potato chips because consumers are more selective in choosing a product, therefore the concept of green supplier selection appears, namely the application of supplier selection that considers environmental aspects in it. This study aims to identify stakeholders in the selection of green suppliers, analyse and evaluate criteria for selecting green suppliers and to make digital business modelling for selecting green supplier. The method used in making identification of system requirements for the selection of green suppliers using the use case, making the criteria for selecting green suppliers using fuzzy rule based, making a digital business modelling of green supplier selection using Business Process Modelling Notation. So that in the future it can facilitate users in agroindustry of potato chips to be faster in selecting green suppliers so that the procurement of raw materials and production processes can run smoothly.

Estimation of Glucose Content in Raw Potatoes with a Biosensor as an Indicator of Acrylamide Level in Processed Potatoes

Acrylamide is an amide-type organic compound formed by the reaction of asparagine with reducing sugars (Maillard reaction) and is classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer. Potato chips are one of the foods that contribute most to dietary acrylamide intake, and despite a significant reduction in recent years thanks to changes in frying methods, many commercial samples show concentrations above the levels recommended by the European Commission Regulation 2017/2158. In this work, a high correlation (P<0.01) was established (r = 0.9592) between the content of reducing sugars and glucose measured by the BIOWINE 700 GLU® biosensor from Biolan Microbiosensors S.L. A high correlation was also obtained between the glucose content of the raw potato and the acrylamide level of potato chips fried at 150 °C (r = 0.8985, P<0.01) and 176 °C (r = 0.9949, P<0.01). The use of this biosensor can be a valuable tool for predicting acrylamide formation during industrial potato processing.

Sweet potato agribusiness development strategy to improve farmers’ income

Sustainable agricultural commodity production is determined by the conducive policy implemented by both central and local governments as well as the stakeholders. To meet domestic and export demands it is necessary to conduct agribusiness development strategy for farmers’ income improvement, i.e. investment climate upgrading. Enhancing export opportunity of sweet potato products has large opportunity, but domestic production is still limited. This paper aims to analyze agribusiness strategy for export purpose. Specific purposes of this paper are: (i) to analyze sweet potato domestic production, (ii) to evaluate sweet potato processing and marketing, and (iii) to assess partnership between sweet potato farmers and processors. The study was conducted in East Java. The research results show that sweet potato production expansion is due to export-oriented partnership resulting in farmers’ income enhancement. It is urgent to increase sweet potato production based on good agricultural practices (GAP) to meet export market demand in terms of quantity and quality.

Effect of boiling on classification performance of potatoes determined by computer vision

The aim of this study was to evaluate the effect of potato boiling on the correctness of cultivar discrimination. The research was performed in an objective, inexpensive and fast manner using the image analysis technique. The textures of the outer surface of slice images of raw and boiled potatoes were calculated. The discriminative models based on a set of textures selected from all color channels (R, G, B, L, a, b, X, Y, Z, U, V, S), textures selected for color spaces and textures selected for individual color channels were developed. In the case of discriminant analysis of raw potatoes of cultivars ‘Colomba’, ‘Irga’ and ‘Riviera’, the accuracies reached 94.33% for the model built based on a set of textures selected from all color channels, 94% for Lab and XYZ color spaces, 92% for color channel b and 92.33% for a set of combined textures selected from channels B, b, and Z. The processed potatoes were characterized by the accuracy of up to 98.67% for the model including the textures selected from all color channels, 98% for RGB color space, 95.33% for color channel b, 96.67% for the model combining the textures selected from channels B, b, and Z. In the case of raw and processed potatoes, the cultivar ‘Irga’ differed in 100% from other potato cultivars. The results revealed an increase in cultivar discrimination accuracy after the processing of potatoes. The textural features of the outer surface of slice images have proved useful for cultivar discrimination of raw and processed potatoes.

ANALISIS SALURAN PEMASARAN UBI.JALAR DI DESA.CILEMBU KECAMATAN PAMULIHAN.KABUPATEN SUMEDANG

Sweet potato is a non-rice carbohydrate source that is highly nutritious and has a great potential as a support for food development. Sumedang Regency is one of the centers of sweet potato production in Indonesia, where the most popular sweet potatoes are those from Cilembu Village. This study aims to analyze (1) The channels and functions of sweet potato marketing in Cilembu Village. (2) Marketing margin, farmer’s share, and profit ratio and marketing cost of sweet potato in Cilembu Village. The selection of the research object was carried out purposively with the consideration that the research location was one of the sweet potato centers wich had its characteristics and were different from other regions. Respondents in this study were 20 farmers who were used as material to provide answers related to research taken on purpose (purposive) and 3 wholesalers, 3 small traders, and 4 middlemen taken by a snowball. The informants taken in this study were the head of the farmer group and the owner of the sweet potato processing industry. The analysis used in this research is descriptive. The result showed that (1) There were 4 marketing channels for sweet potatoes from farmers to the end consumers where there were 4 marketing institutions involved namely middlemen, wholesalers, small traders, and processing industries. The marketing function carried out by farmers in an exchange function and facilitating function, while the marketing function carried out by middlemen, large traders, small traders, and processing industries is an exchange function, a physical function, and a facility function.; (2) Judging from the value of the marketing margin, farmer’s share, and the R/C value of th the first, second, and fourth channels have achieved optimal performance. Meanwhile in the third channel, it has not achieved optimal performance because it has a low farmer’s share value even though the value of the marketing margin and R/C is quite high.

Instrumental indicators of desirable texture attributes of French fries

The texture quality of French fries is critical to the potato processing industry. Sensory evaluation via testing mouth sensation or by visual and finger spinning inspection are the primary methods to assess French fry texture quality. Instrumental texture analysis has not been practically used due to data inconsistency. This study aimed to minimize variations of instrumental analysis and identify instrumental parameters with strong correlations to a sensory evaluation to enhance the effectiveness of the texture quality assessment. This research was carried out on an industrial scale and utilized 10 potato varieties to increase the texture variation of samples. The sensory evaluation by the visual and finger spinning inspection was performed following industrial procedures and standards. Results showed instrumental crispness and crunchiness, as represented by the slope of the first significant fracture and the number of fractures of the force-distance curve in a cut test with a T-42 blade, were strongly correlated with desirable sensory attributes. Microstructure examination revealed that a low level of crust compactness was associated with instrumental crispness and crunchiness. The procedure advanced in this study had a small data variation and concluded that instrumental crispness and crunchiness are strong indicators of premium French fry texture quality.

Metabolic changes from exposure to harmful Maillard reaction products and high-fat diet on Sprague-Dawley rats

Rats were fed a high-fat diet and treated with acrylamide (21 mg/kg BW), harmane (7 mg/kg BW), NƐ-(carboxymethyl)lysine (CML; 10 mg/kg BW), or the co-accumulation of the three chemicals to investigate the effects of harmful Maillard reaction products (MRPs) generated by heat processing of potatoes. Damage to the liver, kidney, gastrocnemius, and nervous system was confirmed by serum biochemical testing and histopathology examination after six weeks of feeding. Serum metabolomic analysis was performed using gas chromatography time-of-flight mass spectrometry (GC–TOF–MS). The metabolites detected by GC–TOF–MS were processed using chemometric techniques, and the results were evaluated using a t-test (p < 0.05) and calculated variable importance in projection (VIP) value (>1.5). Significant changes (increase or decrease) were identified in 13 metabolites, compared with the control. These metabolites were gluconolactone, tyrosol, 5-hydroxytryptophan, erythrose 4-phosphate, quinolinic acid, 2-ketobutyric acid, tyrosine, 3-hydroxy-3-methylglutaric acid, desaminotyrosine, L-cysteine, ribonic acid, cysteamine, and tryptophan. Among these, cysteamine and tryptophan are metabolites unique to the co-accumulation of all three test compounds in the treated rats. This study demonstrates that these harmful MRPs exert toxic effects on the liver, kidney, and nervous system via different metabolic pathways. Moreover, co-accumulation of these harmful MRPs caused differing toxic effects and changes in a variety of metabolites. These changes may contribute to the interaction of those harmful MRPs and also affect toxicity at the metabolic level.

Effects of Different Skin Processing Conditions of Japanese Sweet Potato Powder (Ipomoea batatas) on Physicochemical Properties

Sweet potato (Ipomoea batatas) is among the most popular crop around the world. Physicochemical properties are an important element in the sweet potato processing industry. However, little knowledge is known about this variety of sweet potatoes. In this study, colour, moisture, ash, protein, fat, crude fibre and carbohydrate were studied subjected to three different conditions of Japanese sweet potato; whole tuber (C1), peeled tuber (C2) and skin of tuber (C3). Colour and proximate analysis were determined using the lightness (L), red/green (a) and yellow/blue (b) system and AOAC method, respectively. The result indicated that L, a* and b* ranged from 68.0–89.2, 0.48–5.65 and 11.67–13.27, respectively. The highest values of L, a and b were observed in C1, C3 and C1, respectively. Moisture, ash, protein, fat, carbohydrate and fibre were ranged from 5.93–7.86%, 2.64–8.11%, 4.64–5.47%, 0.06–0.70%, 65.96–86.96% and 1.00–2.43%, respectively. C1 had the highest value of moisture content while C2 showed to have the highest values of protein and carbohydrate. C3 was observed to have the significantly highest (p &lt; 0.05) content of ash, lipid and crude fibre. Overall, the differences in the physicochemical properties of three different conditions of sweet potato are significant in certain properties. C1 was suggested to be the best selection for producing better quality sweet potato products. Therefore, the result obtained from this study becomes useful for further processing of sweet potatoes.

Mechanized complex for postharvesting processing and storage of potatoes

Mechanized complex for postharvesting processing and storage of potatoes

Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice.

Recently, extruded rice as a functional ingredient has been a hot area of research in food processing. In this study, extruded rice with purple sweet potato (ERPSP) was prepared. Moreover, the effects of extrusion and added purple sweet potato on the structure and in vitro digestibility of extruded rice were studied via numerous detection methods, such as scanning electron microscopy (SEM), water absorption index (WAI), water solubility index (WSI), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). SEM results showed that there were numerous pits and bubbles in the extruded rice. In particular, compared with raw rice, the WAI and WSI of ERPSP was higher, and the thermal properties also changed noticeably. The results of XRD and FT-IR spectroscopy showed that the semicrystalline structure of extruded rice changed from A-type to A + V-type mixture, and the relative crystallinity of extruded rice changed accordingly. In addition, a significantly lower equilibrium hydrolysis (C∞) and kinetic constant (k) were observed in ERPSP. The novel rice product made from broken rice by extrusion processing and addition of the purple sweet potato exhibited improved structural properties and reduced digestibility, which increased the potential value and application of broken rice in the food industry.

Influence of growing environment on potato tubers quality

The purpose of the study was to assess the impact of innovative drugs: sulfur-containing and microelements in chelated form: iron, zinc, manganese, copper, molybdenum, cobalt, boron, on the yield and quality of potato tubers of medium ripe variety Kolobok. The research was carried out in 2016–2017 on sod-podzolic sandy loamy soil. The field experience, records and observations were made in accordance with the requirements of the field experience methodology and the Potato Culture Research Methodology. On average, over two years, the use of the preparation with S content in chelate form increased the yield by 3.7 t/ha (14.2 %). Application of the preparation with the content of trace elements Fe, Zn, Mn, Cu, Mo, Ko, B in chelate form – by 3.5 t/ha (13.5 %). The content of nitrates on the variants with the use of sulfur-containing preparation was 201 mg/kg; the content of the preparation with trace elements was 230 at 245 mg/kg on the control variants. The lowest darkening of raw pulp on a scale of nine points was found on variants with S – 6.83 points (+1.83 or +36.6 %). On variants with the use of the preparation containing microelements, the average value of darkening of raw pulp of tubers was 6.75 points (+1.75 or +35.0 %). Tubers of the variant with the use of the preparation with S – 6.25 points turned out to be tastier. The data obtained may be of interest to specialists growing potatoes for industrial processing, for example, for mashed potatoes, vacuuming of peeled raw potatoes.

Ideal temperature and storage period for commercial potato cultivars selected for frying

ABSTRACT: Potatoes for industrial processing must have high dry matter, low sugar and free from damage or disease. The objective was to determine the ideal temperature and storage period of commercial cultivars for frying. Tubers of Asterix and Cronos cultivars were stored in a cold chamber (Gallant CMC4 Premium) inside plastic boxes at 6 and 8 °C with 85 to 95% humidity for 180 days. Accumulated mass loss (PMA), alcohol insoluble solids (SIA), total soluble sugars (AST), non-reducing sugars (ANR), reducing sugars (AR), polyphenoloxidase activity (PPO) and enzymatic and non-enzymatic browning were analyzed. The PMA of Asterix at 6 and 8 ºC and Cronos at 6 °C was higher. The SIA of both cultivars stored at 6 ºC were lower and AST, AR and ANR higher. Those parameters of Cronos and Asterix did not differ between temperature or storage period. The browning was greater in the fried sticks of Asterix and Cronos stored at 6 ºC (4 to 5) for 60 and 90 days and at 8 °C (2 to 3) for 180 days, respectively. The ideal temperature and storage period for Asterix and Cronos cultivars is 8 ºC for a maximum of 120 days due to non-enzymatic browning.

Breeding of early ripening potato varieties under the conditions of the Kabardino-Balkarian foothill zone

Evolution and thousands of years of artificial selection have contributed to the formation of the widest variety of cultivated potatoes. Thanks to this, more than 4 thousand varieties of potatoes have been created in the world today. All of them are known to differ not only in habit, but also in the level of yield, ripening period, resistance degree to numerous diseases and pests, plasticity to certain climatic and soil conditions. The results of research and evaluation of 4 thousand hybrids of the 1st tuber generation (single-tuberous plants) of joint breeding of the Institute of Agriculture ISKh KBNTs RAN and FSBSI (Federal state budgetary scientific institution) “Federal Research Center (FRC) of Potato name after A.G. Lorkh” that passed the full scheme of breeding tests, 9 promising cross-breed populations with economically useful traits were identified: consistently high yield and resistance to a complex of viral, bacterial and fungal diseases. The selected cross-breeds are distinguished by early and medium early ripening periods with a growing season of 55-70 days and a maximum yield of 38.6-66.2 ton/ha, depending on the prevailing weather conditions during the growing season of potato plants in 2019-2020. The genotypes obtained are involved in the implementation of the federal scientific and technical program for the development of potato growing for 2017-2030. The main goal of the program is to create new varieties of early ripeness group of potatoes. The co-executors of this program are a number of research institutes of the Russian Federation, including the Institute of Agriculture ISKh KBNTs RAN. [1] As a result of many years of investigation, the promising cross-breed 2652-15 that emerged from breeding of the Malinovka variety with the backcross 93.20-12 under the name Zamir was transferred in 2020 for the State test of the Russian Federation in the North Caucasian region. Medium early variety for table use and mashed potatoes processing. Potential yield is 49.5 ton/ha. Tubers of an attractive rounded oval shape with shallow eyes weighing 85.5-108.4 g with a yellow color of the tuber and creamy flesh. The tubers are resistant to mechanical damage during combine harvesting, storability is good. Medium resistant to late blight in tops and highly resistant to tubers. Relatively resistant to rhizoctonia and common scab, banded and wrinkled mosaic of leaves.

Implementation of Agribusiness model in a food processing industry to reduce potato losses: A case study

The potato processing industry is emerging as a fast-growing industry because of budding urbanisation, changing food habits, increase in per capita income, and liking for ready-cooked snacks. XYZ Ltd. is one of the earliest and major entrants in the food processing sector in India. The company was facing huge agro losses and to overcome these losses it initiated the implementation of innovative agro practices. It was the first multinational company to introduce collaborative farming for producing process-grade potatoes. The implementation of agro initiatives remained successful, and significant tangible and intangible benefits were achieved. As a result of the improvement, the tuber yield improved by 7.7%, savings on buying potatoes increased up to INR 19.1 million, with storage and transportation costs reduced by INR 3.0 million. In this paper, a case study to highlight the benefits achieved after the implementation of innovative agricultural initiatives in the company is demonstrated.

Environmental aspects of the use of ultrafine particles SiO2 (as exemplified by Solanum tuberosum)

The interest in the use of ultrafine particles in crop production and agricultural practice is associated with the unique properties of ultrafine particles (UFP). At the same time, it is obvious that artificial nanoobjects can have toxic properties. Therefore, for further development of nanotechnologies, a clearer understanding of both the properties of nanomaterials themselves and the mechanisms of their interaction is needed. The article presents studies on the effect of ultrafine particles of silicon dioxide on plants Solánum tuberósum. According to the results of research nano-silica at a concentration of 0.21 and 0.36 g/kg had a statistically significant effect on the number of cell integrity (a decrease to 17.1 % was observed). It was revealed that after processing potato tubers with UFP silicon oxide at a concentrations of 0.09 and 0.18 g/kg, they had a significant influence on the activity of peroxidase. The results of the studies revealed the toxicity of UFP SiO2 at a maximum dilution of 0.36 g / kg, which confirmed a decrease in the intensity of the luminosity peaks of DNA a temporally calculated linear profile. Therefore, assessing the impact of SiO2 use is of great importance for understanding the long-term environmental impact of UFP.

Potential of Use of Potato Genotypes by the Industry

Aims: Evaluate four potato genotypes in terms of sprouting and coloring depending on the storage time at 8 °C and their potential for use by the potato processing industry.Study Design: The experiment was carried out in a completely randomized design, in a split-plot scheme with five replications, each replication consisting of two tubers.Place and Duration of Study: Tubers were obtained from the production area of Perdizes, Minas Gerais, Brazil (Latitude 19º 21’ 10’’ N and Longitude 47º 17’ 34’’ E and 1000 m).Methodology: The genotypes Alibaba, Arsenal, Antartica and Babylon were stored at 8° C for up to 180 days, with the analysis of sprouting, visual coloration before and after frying, parameters L*, b* and c*. Results: All potato genotypes were light colored before frying, category 1 (USDA). Babylon obtained the best parameters of b * and c *. Antartica and Babylon potato genotype showed low sprouting.Conclusion: The Arsenal and Antartica potato genotype have potential for use by the processing industry due to the color of the sticks before and after frying and low sprouting.The Alibaba potato genotype was darkly colored after frying. Babylon was the potato genotype with the best color of the sticks after frying and less germination.

Potato cultivars evaluation for processing industry

Light color after frying and sprouting are the main quality parameters evaluated by the pre-fried potato processing industry. Therefore, the objective of this study was to evaluate the suitability for use by the pre-fried potato processing industry, the cultivars Asterix, Corsica, Edison, Lionheart and Markies through the sprouting and post-frying color of the sticks. For this, the tubers were stored at 8 °C (RH 90% ± 2) for up to 180 days. Sprouting started at 60 days with the exception of ‘Lionheart’, which started sprouting at 120 days. At 150 and 180 days, all cultivars showed large sprouts, but still suitable for the processing industry. Visually, the Asterix cultivar remained in category 3 and the most cultivars in 2. The parameter L * reduced with the storage time in all cultivars, indicating the browning of the sticks, which was accompanied by the reduction of parameter b *, indicating less yellowing. It is concluded that All cultivars can be used by the processing industry after storage at 8 °C for 180 days. These results are important to the process industry due to difficult from storage of tubers under refrigeration in reason of browning during fried.

New insights into the effects of ethylene on ABA catabolism, sweetening and dormancy in stored potato tubers.

Continuous ethylene supplementation suppresses postharvest sprouting, but it can increase reducing sugars, limiting its use as an alternative to chlorpropham for processing potatoes. To elucidate the mechanisms involved, tubers were treated after curing with or without the ethylene binding inhibitor 1-methylcyclopropene (1-MCP at 1 μL L-1 for 24 h), and then stored in air or air supplemented with continuous ethylene (10 μL L-1). Across three consecutive seasons, changes in tuber physiology were assessed alongside transcriptomic and metabolomic analysis. Exogenous ethylene alone consistently induced a respiratory rise and the accumulation of undesirable reducing sugars. The transient respiratory peak was preceded by the strong upregulation of two genes encoding 1-aminocyclopropane-1-carboxylate oxidase (ACO), typical of wound and stress induced ethylene production. Profiles of parenchymatic tissue highlighted that ethylene triggered abscisic acid (ABA) catabolism, evidenced by a steep fall in ABA levels and a transient rise in the catabolite phaseic acid, accompanied by upregulation of transcripts encoding an ABA 8'-hydroxylase. Moreover, analysis of non-structural carbohydrate-related genes revealed that ethylene strongly downregulated the expression of the Kunitz-type invertase inhibitor, already known to be involved in cold-induced sweetening. All these ethylene-induced effects were negated by 1-MCP with one notable exception: 1-MCP enhanced the sprout suppressing effect of ethylene whilst preventing ethylene-induced sweetening. This study supports the conclusions that: i) tubers adapt to ethylene by regulating conserved pathways (e.g. ABA catabolism); ii) ethylene-induced sweetening acts independently from sprout suppression, and is similar to cold-induced sugar accumulation.

Prospecting postharvest processing of agricultural and social forest products at Gerlang Village, Central Java

Farmers’ poverty and forest destruction are common problems in social forest areas of Central Java, Indonesia, including Gerlang Village, a rural area in Batang Regency. Major of the population of this village is members of Social Forest Farmer Group. This study aimed to study the prospect of postharvest processing of agricultural and social forest products to improve both economic level of forest farmers and preservation quality of forests at the Village. Information collection was conducted through a field survey, direct interview and literature study followed by a strength, weakness, opportunity, and thread analysis. The study had been carried out during August 2019 with sample size of 10 social forest farmers. The obtained data was then qualitatively analyzed. The study revealed that major problems of social forest farmers at the village are: Dependence of farmers’ income on the selling of raw potato, falling of potato price due to overproduction, unavailability of postharvest processing of potatoes, lack of encouragement towards cultivation of Carica and Tamarillo trees as part of forest preservation, high competition in processing products of Carica and Tamarillo at present, lack of farmers’ skills in financial management and marketing of agricultural products. To cope with the problems, it is necessary to process raw potatoes into flour, chips and sticks and to support diversification of Carica and Tamarillo processed products. Farmers’ financial management skills including e-commerce strategies should also be increased.

Analysis of Hemoglobine Levels in Sweet Potatoes (Ipomoe Batatas) Processing for Multiparous Pregnant Women at Minasa Upa Public Health Centre of Makassar

Anemia is a health problem in this world, especially in developing countries where an estimated 30% of the world population suffers from anemia. Pregnant women are the most vulnerable to malnutrition because there is an increase in nutritional needs to meet the mothers and a fetus needs during pregnancy. One of the alternatives to overcome iron deficiency anemia is the fortification of foods that are consumed by many people, namely sweet potatoes. The aims of this research was to determine the effect of consumption of sweet potatoes processing on hemoglobin levels of multiparous mothers. This research was conducted for 1 year consisting of the first stage, namely determining the research sample based on the criteria of 32 samples, the second stage was giving informed consent and determining the intervention given, the third stage with the type of research used was Quasi-Experimental research with pretest-posttest only control group design, The design was to measure the hemoglobin levels before and after the intervention giving sweet potatoes for 2 weeks in the control group and the intervention group. The fourth stage was processing the data by using the paired T-test and independent T-test. The results of statistical tests used the paired T-test showed that in the control group the value of ρ = 0.005 &lt;α = 0.05 and the intervention group ρ = 0.000 &lt;α = 0.05. And the results of statistical tests used the independent T-test obtained a value of ρ = 0.008 &lt;α = 0.05, which means that there is an influence between sweet potatoes procesing and an increase of Hb levels for multiparous pregnant women at Minasa Upa Public Health Center of Makassar.