توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱Comparative Physiochemical and Microbiological Analysis of Potato Powder Produce from Two Potato Cultivar (Solanum tuberosum L.) Grown in Peshawar Valley, Pakistan
اطلاعات انتشار: World Applied Sciences Journal، سي و سوم،شماره۲، ۲۰۱۵، سال
تعداد صفحات: ۴
Two potato cultivar Desiree and Cardinal was procured from Agriculture Research Institute Tarnab Farm Peshawar, Pakistan to use for the preparation of potato powder. The process involves sorting, washing, peeling, slicing, blanching, sulfitation, dehydration, grinding and packing. All these parameters used in process were standardized. Physiochemical analysis of fresh potato and potato powder were carried out. Microbiological examination, functional properties and storage life studies of the potato powder were also performed. The product prepared by drying in cabinet dryer at 55°C for 7 hours was found off white colour potatoes chips which were grinded to make off white potato powder. The potato powder possessed good taste and texture.
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