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Quality Evaluation of Potato Chips Prepared from Irradia Ted and Non Irradiated Pot a Toes Stored at Different Temperatures

M.S. Islam
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.

M. M. 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.

Afzal Hossain
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 of gamma radiration and stored at 12-15°c. Nonirradiatcd potatoes were stored at 2-4°c. Arter 135 and 200 days of storage. reducing sugar content of the irradiated potatoes stored at 12-15°e was significantly lower than the nonirradiated ones stored at 2-4°c. Better quality potato chips was obtained from the irradiated potatoes after 135 and 200 days of storage. which contained less reducing sugar. There was no significant difference in the yield of chips due to difference in varieties, or treatments.

Keywords: Potato Chips, Quality evaluation

Location: 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 frorn the Dhaka city market. The sorted potatoes were made into I0 kg 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 Co⁶⁰ gamma 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 nontreated 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- 15⁰C 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 the end of each storage period: weight loxx, incidence of sprouting, reducing sugar content of the stored potatoes; preparation or chips; yield of chips and finally sensory qualities of chips based on appearance (colour, gloss, size and shape), texture , flavour and taste score recorded on a 1-10 point hedonic scale.Weight losses: At the end of each storage period, potatoes were observed for any sign or rottage. Rotten potatoes were discarded and weight of good potatoes were taken. The weight loss was expressed as percent weight loss from the initial weight which included losses due to rottage and moisture loss.Reducing sugar content: Reducing sugar content or the stored potato tubers was determined by Nelson- Somogy method.Chips manufcturing process: For manufacturing potato chips. clean sound potatoes free from any rot were taken after 135 and 200 days of storage. The stored potatoes were reconditioned for I0 clays at ambient temperatures (28-32°Cand transferred to the Erfan Foods Ltd, Savar, Dhaka, Chips were manufactured under commercial conditions with the automatic computerized machine: where blanching time was 3,15-3.45 minutes at 60°C and frying time was 1.30-minutes at 175°C.

Source of Information: Bangladesh Journal 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-I5^oc for 1]5 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 I0-I5^oc 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