Different types of potatoes & their products

1. MALDA POLYTECHNIC, MALDA
(D.F.P.T- 3RD YEAR)

2. INTRODUCTION.
 ABOUT POTATO
 Potato is a tuber a short, thick, under ground stem with stored starches and
sugar of the potato plant.
KINGDOM : Plantae
UNRANKED : Asterads
ORDER : Solanales
FAMILY : Solanaceae
GENUS : Solanum
SPECIAS : S.Tuberosum
BINOMIAL NAME : Solanum tubersum L.

3.  The potato is starchy, tuberous crop from perennial night shade
solanum tuberosum L. The word ‘potato’ may refer either to the plant it
shelf or the edible tuber in the Andes, where the species is in digenous,
there are some other closely related cultivated potato species. potatoes
were introduced outside the Andes region. Approximately four
centuries ago, and have since become an intigral part of much of the
world’s food supply. It is the world’s fourth largest food crop, following
Maize, Wheat and Rice.

4.  COMPOSITION OF POTATO
 Per 100 gm
water 75 gm
Protein 2 gm
Fat 0.1 gm
Carbohydrate 17.47 gm
Starch 15.44 gm
Dietary fibre 2.2 gm

5. • TYPES OF POTATOES
 Types of Potato in India:
 1.kufri jyoti.
 2.KCM(A-2708). 11.kufri chipsona-1
 3.Kufri badhsa. 12.kufri chipsona-2
 4.Super jyoti. 13.kufri chipsona-3
 5.kufri anand.
 6.Kufri ashoka.
 7.kufri pukhraj.
 8.kufri bahar.
 9.super pukhraj.
 10.kufri pushkar.

6.  ADVANTAGE OF POTATOES
 Potatoes are one of the most common and important food sources on
the planet and they contain a wealph of health benefits that make them
all the more essential as a staple dietary item for much of the world’s
population. Benefits are given below:
 1. One medium size potato has just 110 calories & is absolutely fat,
sodium & cholesterol free, making them down right undeniable for any
diet.
 2. Potatoes are good source of potassium. One medium potato with skin
provides 620 mg or 18% of the recommended daily value per serving. It
helps regulates fluids and mineral balance in an out of cells. It
maintain the normal blood pressure. It is vital for transmiting nurve
impulses.

7.  3. potatoes are excellent source of vitamin C. Vitamin C is a water soluble
vitamin that acts as an antioxidant stabilizing free radicals. Vitamin c may
help support the body immune system. Vitamin c present in potato helps to
weight gain.
 4. One medium size potato with skin contributes 2 gm of fibre or 85 of daily
value per serving. Soluble fibre to weight lose, also may help lower blood
cholesterol.
 5. Vitamin B6 is water soluble vitamin that play important role in
carbohydrate and protein metabolism.
 6. Calcium and magnesium in potatoes helps to provide relief from
rheumatism.
 7. one medium potato provide 6% of the recommended daily value of iron.
It helps to carries O2 to all parts of the body.
 8.Vitamin C and Bcom as well as minerals like potassium, magnesium,
zinc, phosphorus are good for skin.

8.  9. Proper functioning of the brain depends on the glucose level, O2 supply
various component of the Bcom., amino acids. These components present
in potato.
 10. Carbohydrate and protein present in potato helps to weight gain.
 DISADVANTAGE
 Blood sugar effects: Particularly peeled potatoes have a high
glycemic index, meaning they might dramatically impact our blood sugar.
After eating a high glycemic meal, blood sugar and insulin rise higher then
they do after eating low glycemic meal. Because of this, eating potatoes in
large quantities or on their own might increase our risk of blood sugar in
balances. Poor appetite control, type 2 diabetes and diabetes canplications
potato chips and frenen fries are also glycemic. To guard against blood
sugar imbalances consume potatoes with the peels on with low-glycemic
food, such as whole grains or low fat milk.

9.  2.Weight Related Effects: If potatoes offset our blood sugar
levels. It increases hunger between meals, which can lead to over eating
and wait gain.
Preparing potatoes with popular high fat toppings, such as
butter,cheese,bacon and sour cream and significant amount of fat and
calories to our diet, which might also contribute to weight gain. Fried
potatoes and potato chips are also rich in fat and calories.
3.Gastrointestinal Effects: All starches except for pipe
stimulates gas during digestion. Potatoes might triggers gas, gas pain
and bloating,particullarly if we prone to gas and sensitive to the sugars
that occur naturally in starches.

10.  4.Inflammation: While potatoes trigger
Inflammation and joint pain. If potatoes are stored improperly, those
effects are believed to increase Phyllis batch, because natural
Inflammatory substance known as Glyco alkaloids increase unripe
potatoes are also high in Glycoalkaloids.

11.  POTATO STRACH
 This is principle food reserve polysaccharide of the plant kingdom. Such as
potatoes, cereal grain, pulses, tubers, and fruits in varying amount. Starch
provide the major source of energy in the diet of human. Starch contains only
glucose residue. They are mixture of the structurally distinct polysaccharide,
amylase, and amylo pectin.
 EFFECT OF HOT WATER ON POTATO STRACH
 When cold water is mixed with potato, no apparent changes occur but if the
mixture the mixture is heated the intra molecular H2 bonding is broken, the
potato absorb more water and swell. The swelling causes loss of birefringence.
The temperature at which potato begin to swell is called gelatinization
temperature. The gelatinization temperature range is somewhat specific for
starches from different sources and this property is useful for the purpose of
identification of starch. As the temperature of starches suspension is increase
above the gelatinization range, the potato continue to swell, if the sufficient
water is present. Additional swelling increase the viscosity and begin to colloid
frequently. When a starch thickened mixer is allowed to cool without stirring.

12.  There is tendency for intramolecular bond to form resulting in the
formation of a more or less rigid gel. This is because the H2 bonding
between molecules become more extensive. Thereby increasing the
miceller region. The growth of micellur result in the gel become thin.
This process is called the gelatinization of potato starch.

13. POTATO PRODUCTS:
1.Potato chips.
2.Potato wafers.
3. Potato wine.
4. Potato alcohol.
5. Potato vodka.
6. Potato sticks.
7.French fries.
8.Dehydrated potato products.
9. Potato starch.
10. Potato powder.
11.Flakes and Pellets.
12.Liquid Glucose.

14.  PREPARATION OF POTATO CHIPS
 1. Collection of potatoes: Ground potatoes are collected for
manufacture of potato chips, this is chips are called “Staple chips”.
 2.Destoring and peeling: The potatoes are loaded into a
vertical helical screw conveyor which allows stone to fall to the bottom
and pushes the potatoes up to a converior belt to the automatic peeling
machine.
 3. washing: After they have been peeled, the potatoes are washed
with cooled water.
 4. slicing: The potatoes pass through a revolving pressure that cuts
them into paper than slices between 1.7 mm to 1.85 mm in thickness.
Straight blades produce regular chips which rippled blades produce
ridged potato chips.

15.  5. washing: The slice fall into a seemed coked water was that
removes the starch released when the potatoes are cut.
 6.Colour tradement: If the potatoes need to be chemically
treated to enhance their colour, it is done at this stage, generally 1.5%-
2.0% brine solution is used to prevent the enzymatic brown colour.
Brine solution has been adjust for Ph, hardness and mineral content.
 7.washing: Potatoes is further washed to removed Nacl from
potatoes.
 8.Boiling: To soften, potatoes are boiled in hot water for few
minutes.
 9.drying: To remove the water from boil water, the sliced potatoes
pass under air jets that removes the excess water.

16.  10.frying: The potatoes are fried in either corn oil, cotton seed oil
or blended of vegetable oils. Ant oxidizing agent is added to oil to
prevent rancidity. The oil temperature is kept at 176*c to 190*c
temperature.
 11.Salting: Salt is added at the rate about 0.79 kg of salt 45.4kg of
chips.
 12.cooling: A wire mesh belt pulls out the hot chips. As the chips
made along the mesh conveyor belt, excess oil is drying of and the chips
begin to cool.
 13.Packaging: A metal detector checks the chips for any foreign
matter such as metal pieces sometimes N2 is used to feel space.

17.  ESTIMATION OF SUGAR CONTENT IN
POTATO CHIPS
 Reagents: 1.Feling’s solution A (34.63 gm of blue vitriol cuso4,5H2O in
500 ml DW)
 2. Fehling’s solution B (173 gm of sodium potassium tartar ate or Rochette
salt+50 gm Noah dissolved in500 ml DW)
 3. Meth line blue indicator (1% aqueous solution)
 4. 40% Noah
 5. 6.34 N Hcl
 Procedure: Prepare 1000 ml of stock solution of sucrose of
concentration 2 mg ml. To 10 ml of above sucrose solution, add 40 ml DW
and 6 ml of 6.34 N Hcl. Heat mixture at 60*c for 20 min. Convening the
flask with an inverted funnel. Cool the mixture and neutralize with 40 %
Noah to litmus. Make up the volume to 250 ml. Estimate the amount of
reducing sugar by lane and Eynon’s method.

18.  DETERMINATION OF MOISTURE IN
POTATO CHIPS
 Equipment:
 1. Petri dishes
 2. Oven
 3. Dhona balance
 Procedure: 1. At first we performed the measurement of the weight of
the petriplate using Dhona balance and we have noted the weight.
 2. We have weighted the sample with Petridis and noted the total weight.
 3. We have placed petriplate with the sample in ht air oven at 150*c for 3-4
hrs.
 4. Cool in a decicator and weight till constant weight is obtained.
 5. the amount of weight loss is determined the moisture content.

19.  DETERMINATION OF ASH CONTENT IN
POTATO CHIPS
 Ash is the inorganic residue remaining after the water and organic
mater have been removed by heating in the presence of oxidizing agents,
which provides a measure of the total amount of minerals with in potato
chips.
 Equipment:
 1. Muffle furnace
 2. dhona balance
 Procedure: 1. at first potato chips (solid food) grounded finely and
carefully mixed to facilitate the choice of a representative sample.
 2. food sample (potato chip) is weighted into a Dhona balance.
 3. Food sample (potato chips) is then placed in Muffle furnace at very high
temperature of between 500*-600*c for 6-7 hrs.

20.  4. Water and other volatile material are vaporized and organic
substance are burned in the presence of O2. Most minerals are
converted to oxides, sulphates, phosphates, chlorides or silicates. Al
though most minerals have fairly low volatility at this high temperature
some are volatile and may partially lost, e.g. Iron, Lead, and Mercury.
 5. Weight of the sample after 6-7 hrs.
 6. The weight of remaining substance is determine the ash content.