Post-Harvest Losses in Potatoes from Farm to Fork

Jaiswal, Arvind Kumar; Singh, Brajesh; Mehta, Ashiv; Lal, Milan Kumar

doi:10.1007/s11540-022-09571-y

Cited by 9 publications

(2 citation statements)

References 12 publications

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“…Per Various consumer and sensory surveys are also incorporated and are applied in the creation of highly diverse new items (Jaiswal et al, 2023). Pudding mix (25g) was suspended in 25ml of milk in a plastic container to make a paste for sensory evaluation.…”

Section: Nutritional Parametersmentioning

confidence: 99%

Sensory Evaluation of the Potato Starch Pudding: As an Affordable Way of Essential Nutrients for Human Consumption

Shaikh,

Bano,

Farooq

et al. 2024

Pak. J. Biotechnol

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The purpose of this study was to examine the nutritional value and energy content of potato pudding as an affordable way to get important nutrients such proteins, vitamins, and other energy components. Potatoes are a commonly available and reasonably priced staple item. Using them in pudding form presents an interesting way to feed people on a budget. This essay looks at the ingredients, health advantages, and possibilities as a high-energy food source of potato pudding. The objective of this work was to develop and characterize a new pudding recipe using potato flour as the main ingredient. The recipe was formulated by varying the ratios of potato flour and milk powder and by adjusting the sugar levels. The resulting puddings were evaluated for their texture, nutritional composition and sensory characteristics. The findings showed that the potato flour and milk powder- based pudding had a creamy texture with a smooth mouthfeel. The sensory assessment revealed a non- significant (p < 0.05) difference between potato pudding and control, suggesting that potato pudding formulations have a high potential to substitute potato starch.

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Section: Nutritional Parametersmentioning

confidence: 99%

Sensory Evaluation of the Potato Starch Pudding: As an Affordable Way of Essential Nutrients for Human Consumption

Shaikh,

Bano,

Farooq

et al. 2024

Pak. J. Biotechnol

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“…This commodity is stored to meet continuous market demand. Ambient storage, heap storage, pit storage and cold storage are various methods adopted for potatoes [2]. During storage, the metabolic activities of potatoes continue, resulting in various physiological changes, which can be delineated in the form of changes in chemical composition, loss of dormancy and physiological mass loss, to name a few.…”

Section: Introductionmentioning

confidence: 99%

Spotting of Volatile Signatures through GC-MS Analysis of Bacterial and Fungal Infections in Stored Potatoes (Solanum tuberosum L.)

Kate

Tiwari

Gujar

et al. 2023

Foods

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Potatoes inoculated with Pectobacterium carotovorum spp., Aspergillus flavus and Aspergillus niger, along with healthy (control) samples, were stored at different storage temperatures (4 ± 1 °C, 8 ± 1 °C, 25 ± 1 °C) for three weeks. Volatile organic compounds (VOCs) were mapped using the headspace gas analysis through solid phase micro extraction–gas chromatography–mass spectroscopy every week. The VOC data were arranged into different groups and classified using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA) models. Based on a variable importance in projection (VIP) score > 2 and the heat map, prominent VOCs were identified as 1-butanol and 1-hexanol, which can act as biomarkers for Pectobacter related bacterial spoilage during storage of potatoes in different conditions. Meanwhile, hexadecanoic acid and acetic acid were signature VOCs for A. flavus, and hexadecane, undecane, tetracosane, octadecanoic acid, tridecene and undecene were associated with A. niger. The PLS-DA model performed better at classifying the VOCs of the three different species of infection and the control sample compared to PCA, with high values of R2 (96–99%) and Q2 (0.18–0.65). The model was also found to be reliable for predictability during random permutation test-based validation. This approach can be adopted for fast and accurate diagnosis of pathogenic invasion of potatoes during storage.

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Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiation

Lee,

Ahn,

Han

2023

Food Sci Biotechnol

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Post-Harvest Losses in Potatoes from Farm to Fork

Cited by 9 publications

References 12 publications

Sensory Evaluation of the Potato Starch Pudding: As an Affordable Way of Essential Nutrients for Human Consumption

Sensory Evaluation of the Potato Starch Pudding: As an Affordable Way of Essential Nutrients for Human Consumption

Spotting of Volatile Signatures through GC-MS Analysis of Bacterial and Fungal Infections in Stored Potatoes (Solanum tuberosum L.)

Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiation

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