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Quality Evaluation of Potato Chips Prepared from Irradiated and Nonirradiated Potatoes Stored at Different Tempera Tures

M.S. Islam
Institute of Food and Radiation Biology Atomic Energy Research Establishment Dhaka. Bangladesh..

Afzal Hossain
Institute of Food and Radiation Biology Atomic Energy Research Establishment Dhaka. Bangladesh..

A.K. Siddique
Institute of Food and Radiation Biology Atomic Energy Research Establishment Dhaka. Bangladesh..

M. M. Hossain
Institute of Food and Radiation Biology Atomic Energy Research Establishment Dhaka. Bangladesh.

A. Karim
Institute of Food and Radiation Biology Atomic Energy Research Establishment Dhaka. Bangladesh..

Abstract/ Executive Summary:

Cardinal and Multa varieties of potatoes were treated with 10 krad or gamma raditation and stored .u 12-15°C. Nonirradiatcd potatoes were stored at 2-4°c. After 135 and 200 days of storage. reducing sugar content or the irradiated potatoes stored at 12-15°C was significantly lower than the nonirradiated ones stored at 2-4 °C. Better quality potato chips was obtained from the irradiated potatoes alter 135 and 200 days or storage. which contained less reducing sugar. There was no significant difference in the yield or chips due to difference in varieties, or treatments.

Keywords: Potato chips, Potato stored, Quality, Evaluation

Location: The Institute of Food and Radiation Biology of Atomic Energy Research Establishment Savar, Dhaka

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Chips

Objectives:

To evaluate the comparative qualities of chips prepared from irradiated potatoes stored at 12-15°C and control potatoes stored at 2-4°C.

Methodology:

Cardinal and Multa varieties of potatoes used for this study were purchased from the Dhaka city market. The sorted potatoes were made into 10kg samples in gunny bags and irradiated at the Institute of Food and Radiation Biology (lFRB) of Atomic Energy Research Establishment (AERE), Savar, Dhaka, with a Co⁶⁰gamma source and the average applied dose was 10 krad with a dose rate of 20 Krad/h. Potatoes were collected, sampled, irradiated and stored in the second week of May, 1990. The nontreuted potatoes were kept at 2-4°C. 85-90% RH and irradiated tubers at 12-15°C and 86-90% RH in gunny bags for 135 and 200 days. For the purpose of this study, only irradiated potatoes were stored at 12- 15°C because earlier studies showed that sprouting is accelerated in nonirradiated potatoes at temperatures of 10°-20°C and the tubers become shrivelled and unmarketable within a period of 3 months. The following investigations were carried out at theend ofeach storage period: weight loss (dehydration and rottage), incidence of sprouting, reducing sugar content of the stored potatoes: preparation of chips; yield of chips and finally sensory qualities of chips based on appearance (colour, gloss, size and shape), texture (finger feel, mouth feel and crispiness), flavour and taste score recorded on a 1-10 point hedonic scale.

Source of Information: Bangladesh J. Agri. 1997, 22 : 47-53

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Better quality chips were obtained from irradiated potatoes stored at 12-15°C for 135 and 200 days than those from non-irradiated potatoes stored at 2-4°C. Irradiation prevents sprouting of potatoes and makes it possible to store the tubers at 10-15°C without accumulation of reducing sugar to an unacceptable level. This indicates that irradiation can increase the supply of potatoes suitable for chip making for an extended period.

Knowledge Management: Journal