International Journal of Chemical Studies
Vol. 5, Issue 6 (2017)
Storage studies on potato products of Jammu region influenced by packaging and chemical treatments
Author(s): Monica Reshi, Munazah Mehraj, Divya Slathia and Fouzia Shafi
Abstract: Potato is the vegetable crop and can be used for preparing various food products like chips, cubes, flour, slices, french fries, granules, powder etc. India having tropical climatic conditions the packaging and storage of above processed products for longer period is posing a big problem. An investigation was carried out to study the effect of different packaging and anti-browning chemical pre-treatments on storability of potato products. Results indicated that potato slices and cubes pre-treated with citric acid 0.10% + KMS 0.5% and packed in 300 gauge polyethylene bag had longer storability and good organoleptic qualities followed by the products of same pre-treatment packed in 200 gauge polyethylene bags.
Pages: 253-255 | 668 Views 19 Downloads
How to cite this article:
Monica Reshi, Munazah Mehraj, Divya Slathia, Fouzia Shafi. Storage studies on potato products of Jammu region influenced by packaging and chemical treatments. Int J Chem Stud 2017;5(6):253-255.