Organoleptic evaluation of potato after using of pre drying, slices dimensions and Psyllium seed hydrocolloid-coating
Journal Title: International Journal of Farming and Allied Sciences - Year 2015, Vol 4, Issue 7
Abstract
Potato (Solanum tuberosum) is one of the world’s major agricultural crops and it is consumed daily by millions of people from diverse cultural backgrounds. The objective of this work was to determine organoleptic traits of potato after using of pre drying, slices dimensions and Psyllium seed hydrocolloidcoating. The effect of Psyllium seed hydrocolloid as coating material (0.5, 1%), changes in slices dimensions (6×1.25×1.25, 6×1.5×1.5) and predrying (reducing moisture to 60%) are assessed on the organoleptic traits. According to result, it was obtained that per-dry increased organoleptic characteristic in compare to control such as taste 31, color 18 percent and per-dry decreased appearance 34 percent. Also other treatment didn’t have significant on taste and color but all treatment had significant effect on appearance.
Authors and Affiliations
Elnaz Taleschi Amirkhizi, Orang Eyvazzadeh and Simin Asadollahi
Keywords
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