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Processing and Preservation of Mixed Chips from Potato, Papaya and Carrot

P. Karmoker
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.

T. Saha
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.

M. Shams-Ud-Din
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The mixed chips were prepared from fresh potato, papaya and carrot collected from local market. Fresh potato, papaya, carrot and mixed chips were analyzed for its composition. The fat content of all these vegetables was negligible where as the chips contained very higher amount of fat. The fried mixed chips contained moisture 3.21%, ash 1.56%, protein 1.56%, fat 40.12% and total carbohydrate 53.3%. Formulation of sample 5₁, 5₂, 5₃ and 5₄ were used to prepared mixed chips. Among the samples, 5₄ (potato: papaya: carrot flour 80:12:8) secured the highest score for overall acceptability by a taste testing panel. The dehydrated mixed chips were fried at 145°C, 155°C and 165°C temperature to prepare final mixed chips. The minimum frying time required to reach desired final moisture content of 3% were 6.5, 4 and 3 minutes at the temperature of 145°C, 155°C and 165°C respectively. The color of the mixed chips was affected by frying temperature. Frying at 155°C for 4 minutes gave the best color of mixed chips.

Keywords: Preservation, Mixed chips, Potato, Papaya, Carrot

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Chips

Objectives:

i) To analyze the composition of raw potato, papaya and carrot and final prepared chips,

ii) To develop formulation and preparation of mixed chips based on different proportion of potato, papaya and carrot flour,

iii) To evaluate the quality of mixed chips, and iv) to asses the organoleptic qualities and storage stability of mixed chips prepared from potato, papaya and carrot.

Methodology:

The research work was carried out in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. Fresh and mature potato, papaya and carrot were collected from local market Other ingredients and reagents were supplied from the department laboratory stock. Potato, papaya and carrot powder were prepared by drying. The fresh and mature vegetables were selected for preparation of mixed chips. These were peeled by knife and cut into 2mm thick slices. The slices were treated with 0.1% KM5 for 1 minute. The drying and grinding were done to prepare potato, papaya and carrot powder as per the method. Potato, papaya and carrot flour were properly weighted by balance. In each types of chips 5% starch, 40% wheat flour, 0.5% salt and 0.5% sodium bi carbonate were added. For 100 g of sample 90% boiled water and 4% spices (chilli, coriander, turmeric and cumin) were added. All the ingredients were mixed to prepared smooth dough and rolled to a uniform sheet of 1 mm thickness. The sheet was cut into 1 cm diameter by a round cutter and dried at 65°C for 2-3 hours. The dried chips were fried in soybean oil. The moisture content of fresh tubers and processed products was obtained by standard analytical method. Triplicate samples (5 g) were weighed in aluminum dishes and oven dried at 105°C to constant weight. Ash content was found from the residue remain after incineration of the sample. The muffle furnace was used in ash determination which operates at 550°C. Fat content was determined by continuous solvent extraction method using Soxhlet Apparatus. Analysis of compound for its protein content by kjeldahl method is based upon the determination of the amount of reduced nitrogen present in its –NH₂ and =NH nitrogen. This method consists of wet oxidation by concentrated H₂S0₄, distillation and titration. Sensory evaluations of the prepared mixed chips from all the formulations were carried out by taste testing panel using 1-9 point hedonic scale. The taste testing panel was made up with of 10 test panelists. They were asked to evaluate and assign scores for colour, flavour, texture and overall acceptability of developed products. The panelist's score was then statistically analyzed to differentiate the preference of the product quality. To asses the shelf life of different fried chips packed in polyethylene bag, moisture uptake by the samples was determined at every 7 days interval. The organoleptic properties of mixed chips were observed at 15 days interval.

Source of Information: Bangladesh Journal of Agricultural Engineering , Vol: 22 (1&2), PP: 53-60, 2011, ISSN: 1015-4426

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The potato, papaya and carrot are seasonal in nature and available in large quantity in peak season. The inadequate and improper post-harvest handling, processing and preservation facilities of these vegetables often cause a glut during the season and a substantial quantity is wasted in every year. Such efforts will help the growers to preserve the surplus vegetables for their home consumption as well as promote the development of processing industries in the growing areas of the country. Potato chips may be the No.1 snack in our country but vegetable chips serve as a tasty alternative to the classic chip. Vegetable chips, often colorful, are made from a variety of vegetables, including potatoes, papaya and carrot. It may be concluded that potato, green papaya and carrot flour can be successfully and economically made and preserved and chips can be made from these flours at different ration. Moreover, by exporting quality mixed chips, the country may earn foreign exchange which is very much needed for development the country.

Knowledge Management: Journal