Development of Indigenous Potato Products: Processing, Technology and Nutritional Quality - Tapa blanda

Potato is a staple dietary food item consumed by a large number of people over the globe in various forms. Potatoes are rich in carbohydrates,proteins, minerals, dietary fibre and negligible amount of fat. Potatoes contains several antioxidants, polyphenols, ascorbic acid,and carotenoids that help to reduce life style diseases. India is the second largest producer of potatoes but lack of storage and processing facilities, the crop often deteriorates. Processing is the only alternative to save deterioration and to ensure ruminative prices to farmers. To tap the growing market of processed foods to attract a large number of consumers at affordable prices, it is utmost essential to develop indigenous technologies for production of inexpensive potato products which are easy to prepare and can be scaled up for commercial ventures by involving self help groups under skill India program.

Dr. Sukhpreet Kaur has obtained her PhD degree in Food Technology in 2014. She is working as Assistant Vegetable Technologist in the department of Food Science and Technology, Punjab Agricultural University, Punjab, India. She has been involved in the field of potato processing since 2006 and has published several articles in reputed Journals.