STATISTICAL OPTIMIZATION OF PROCESS PARAMETERS FOR GELATINIZATION OF POTATO (CHANDRAMUKHI VARIETY)

Sreemoyee Chakraborty, Soumitra Banerjee, Saikat Mazumder

Abstract: Potato, a cost effective source of starch, a root vegetable is grown in more than 100 countries in the world. India holds 2nd position in potato production in the world and West Bengal 1st position in India. Potato is processed into a variety of products ranging from potato powder, potato starch, frozen potato flakes, baby food and alcohol, potato chips, French fries, potato flakes/powder etc. In this study, the main objective was statistical optimization of the condition for potato gelatinization and effect of potassium metabisulphite (KMS) concentration on potato starch in gelatinization process. The range of the factors employed were gelatinization pressure, time and different concentration of KMS. The optimized gelatinization condition was 10psig for 15 minutes and 200ppm KMS. The percentage of gelatinized starch at optimized gelatinized condition was 35.67 (dry weight basis). Optimization of effective concentration of potassium metabisulphite (KMS) to retain the colour of potato was also studied and the optimized effective concentration of KMS to retain the colour was 200ppm. RSM modeling, simple regression was used as a tool to study different interactive and linear effect of different factors and significance of the factors.

Keywords: potato starch, gelatinization, KMS concentration, colour retention, RSM modeling, regression equation.

DOI: https://doi.org/10.15623/ijret.2013.0211027