Physical and Thermal Properties of Potato Flour as Influenced by Moisture Content

Rakesh Kumar Raigar; Hari Niwas Mishra

doi:10.52151/jae2017542.1622

Authors

Rakesh Kumar Raigar Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721302, West Bengal, India. Author
Hari Niwas Mishra Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721302, West Bengal, India. Author

DOI:

https://doi.org/10.52151/jae2017542.1622

Keywords:

Potato flour, density, Carr index, colour, flowability, thermal conductivity, specific heat

Abstract

The physical, thermal and flow properties (flowability) of potato flour from Kufri-Chipsona, Kufri Sinduri and Kufri Badshah varieties produced in West Bengal, Rajasthan and Bihar states were evaluated. Moisture content was the important variable affecting these properties. Within moisture ranges of 7.04 % to 56.25 % (d.b.) the bulk, tapped and true density and porosity significantly decreased with increase in moisture content of potato flour of each variety, and ranged from 350-690 kg.m-3, 640-1240 kg.m-3, 1510-1550 kg.m-3 and 54-71 %, respectively. Carr index and Hausner ratio ranged from 24.41-44.50 %, and 1.32-1.77, respectively. Thermal conductivity, specific heat and thermal diffusivity of the flours significantly (p<0.05) increased from 0.125 to 0.230 W.m−1.K−1, 0.092 to 0.124 mm2 .s-1 and 1.13 to1.76 MJ.m-3.K-1, respectively, when moisture content of flours increased from 7.04 % to 56.25 % (d.b.).

References

Abbas G. 2011. Evaluation and selection of potato genotypes for better yield, storage and processing attributes. Unpublished Doctoral dissertation, Arid Agriculture University, Rawalpindi, Pakistan.

AOAC. 2000. Official Methods of Analysis, 15th ed., Association of Official Analytical Chemists, Washington, DC.

Apeji Y E; Musa A R O H. 2011. Formulation and evaluation of ascorbic acid tablets by direct compression using microcrystalline starch as a direct compression excipient. Int. J. Health Res., 4(3), 111-106.

Avula R Y. 2005. Rheological and functional properties of potato and sweet potato flour and evaluation of its application in some selected food products. Unpublished Doctoral (Thesis) dissertation, University of Mysore.

Bargale P C; Singh J. 2006. Evaluation of CIAE screw press for production of medium fat soy flour. J. Agric. Eng., 43(2), 1-9.

Bradshaw J E; Ramsay G. 2009. Advances in Potato Chemistry and Technology. Academic Press, USA, pp: 752.

Cachaldora A; García G; Lorenzo J M; Garcia-Fontan M C. 2012. Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage. Meat Sci., 93, 220-225.

Camire M E; Kubow S; Donnelly D J. 2009. Potatoes and human health. Critical Rev. Food Sci. Nutri., 49, 823–840.

Chua K J; Mujumdar A S; Chou S K; Hawlader M N A; Ho J C. 2000. Convective drying of banana, guava and potato pieces: effect of cyclical variations of air temperature on drying kinetics and colour change. Drying Technol., 18(4-5), 907-936.

Dhingra D; Michael M; Rajput H. 2012. Physicochemical characteristics of dietary fibre from potato peel and its effect on organoleptic characteristics of biscuits. J. Agric. Eng., 49(4), 25-32.

FAO. 2008. New light on a hidden treasure, an end of year review. In: International Year of the Potato, 3, Food and Agriculture Organization of the United Nations, Rome, Italy, pp: 148.

Farinu A; Baik O D. 2007. Thermal properties of sweet potato with its moisture content and temperature. Intl. J. Food Pro., 10,703–719.

Gandhi C P. 2014. Indian Horticultural Database. National Horticultural Board, GOI, New Delhi, 186-190.

Gurtler J B; Michael P D; Jeffrey L K. 2014. The Microbiological Safety of Low Water Activity Foods and Spices. Springer Publishers, New York, pp:427.

Haralampu S G; Karel M. 1983. Kinetic models for moisture dependence of ascorbic acid and b-carotene degradation in dehydrated sweet potato. J. Food Sci., 48, 1872–1873.

Jaya S; Das H. 2003. Vacuum drying model for mango pulp. Drying Technol., 21, 1215-1234.

Jha S N; Prasad S. 1993. Physical and thermal properties of gorgon nut. J. Food Process Eng., 16, 237-245.

Kulkarni K D; N Govinden; Kulkarni D. 1996. Production and use of raw potato flour in Mauritian traditional foods. Food Nutri. Bull., 17(2), 162-168.

Mahapatra A K; Lan Y; Harris D L. 2011. Influence of moisture content and temperature on thermal conductivity and thermal diffusivity of rice flours. Intl. J. Food Pro., 14 (3), 675-683.

Mahapatra A K; Shetelia M L; Isang E M. 2013. Effect of moisture content on thermal properties of cowpea flours. Agric. Eng. Intl. CIGR J., 15(2), 251-254.

Malomo O; Jimoh M O; Adekoyeni O E; Soyebi; Alamu E A. 2013. Effect of blanching and unblanching on rheological properties of sweet-potato bread. Acad. Res. Intl., 4, 24-47.

Marousis S N; Saravacos G D. 1990. Density and porosity in drying starch materials. J. Food Sci., 55(5), 1367-1372.

Mathlouthi M. 2001. Water content, water activity, water structure and the stability of food stuff. Food Control, 12, 409-417.

Muramatsu Y; Tagawa A; Kasai T. 2005. Effective thermal conductivity of rice flour and whole and skim milk powder. J. Food Sci., 70(4), 279-287.

Nath A; Chattopadhyay P K. 2008. Effect of process parameters and soy flour concentration on quality attributes and micro structural changes in ready-to-eat potato–soy snack using high-temperature short time air puffing. LWT-Food Sci. Technol., 41(4), 707-715.

Oladunmoye O O; Akinoso R; Olapade A. 2010. Evaluation of some physical chemical properties of wheat, cassava, maize and cowpea flours for bread making. J. Food Qual., 33, 693 – 708.

Pardede E. 2005. A study on effect of calciummagnesium-phosphorus fertilizer on potato tubers (Solanumtuberosum L.) and on physicochemical properties of potato flour during storage. Cuvillier Verlag Publisher, Germany, pp:140.

Probst K V; Ambrose R P K; Pinto R L R; Bali P; Krishna K. 2013. The effect of moisture content on the grinding performance of corn and corncobs by hammer milling. Trans. ASABE, 56 (3), 1025-1033.

Raigar R K; Mishra H N. 2016. Effects of temperature on thermo‐physical properties of roasted peanut paste (Arachis Hypogaea L.) blended with soybean oil. J. Food Qual., 39(4), 323-330.

Roca E; Guillard V; Guilbert S; Gontard N. 2006. Moisture migration in a cereal composite food at high water activity: Effects of initial porosity and fat content. J. Cereal Sci., 43(2), 144-151.

Singh J; Singh N. 2003. Studies on the morphological and rheological properties of granular cold water soluble

corn and potato starches. Food Hydro., 17(1), 63-72.

Singh J; Kaur L; Mccarthy O J; Moughan P J; Singh H. 2009. Development and characterization of extruded snacks from New Zealand (Maori potato) flours. Food Res. Intl., 42(5), 666-673.

Staniforth J N. 1996. Powder flow. In: Pharmaceutics: The science of dosage form design. Aulton M. L. (Ed) ELBS, pp: 615.

Subramanain S; Viswanathan R. 2003. Thermal properties of minor millet grains and flours. Bio. Sys. Eng., 84(3), 289-296.

Teunou E; Fitzpatrick J J; Synnott E C.1999. Characterization of food powder flowability. J. Food Eng., 39, 31-37.

Wani I A; Sogi D S; Gill B S. 2013. Physicochemical and functional properties of flours from three black gram (Phaseolus mungo L.) cultivars. Int. J. Food Sci. Technol., 48(4), 771-777.