International Journal of Home Science 2018; 4(1): 302-305

ISSN: 2395-7476
IJHS 2018; 4(1): 302-305
© 2018 IJHS Value addition in Potato
www.homesciencejournal.com
Received: 08-01-2018
Accepted: 13-02-2018 Shikha Markam
Shikha Markam
Subject Matter Specialist IGKV, Abstract
KVK, Surguja, Chhattisgarh, India Since after the introduction of the potato in India in the early seventeenth century by the Portuguese
traders, the potato has been widely grown and consumed in the country. These tuberous nutritious crops
known as the king of vegetables is ranked as the fourth largest food crop in the world. A variety of
processed products can be achieved that enhances the market value, marketability, and desirability of the
product. In this review, we will discuss on the potato, current global and Indian scenario, scope and
potential of processing market, health -related issues of potato. And discuss popular potato processed
products and future outlook to improve the processing industry.

Keywords: Potato processing, global processing scenario, Indian processing potential, processed
products

Introduction
The potato (Solanum tuberosum) is a starchy, tuberous herbaceous annual (surviving only one
growing season) belonging to Solanaceae family (“Potato –Definition of potato by Merriam-
Webster,”). Being the world’s fourth largest food crop after maize, wheat and rice, the potato
also known as the king of vegetables, is staple food in many parts of the world grown for its
edible tubers and contributes substantially in the world’s caloric intake (“Potato Pro,” 2017)
contributing around 2% of the world’s dietary energy supply. Present-day southern Peru and
extreme north-western Bolivia, where domestication of potato was commenced approximately
7,000-10,000 years ago (Between 8000 and 5000 BC), were considered the place of its origin
(Spooner et al, 2005) Morphologically the potato (Refers to the plant itself, but can also refer
to the edible tuber) are herbaceous about 60 cm high bearing white, pink, red, blue or purple
flowers with yellow stamens and bears white or pink skinned edible tubers that grow
underground generally 25 cm in the soil generally the white flowers bearing plants tend to
have white skinned tuber while those possessing colorful flowers have pink skinned tubers)
(Winch, 2006). The plant has a branched stem with alternately arranged oval to oblong green
leaflets of unequal shape and size (Kesaulya, et al. 2015) [13]. Under the cool and wet
condition, the fertile plants may even produce small, green tomato alike potato berries. Though
they look like a tomato, due to high glycoalkaloids content (In between 177 mg/kg to 1350
mg/kg or more with the permissible range being 200mg/kg) they are unfit for human
consumption (Machado et al. 2007). The berries possess the seeds called “true potato seeds” or
TPS and are botanical potato seed. These seeds are viable and used for virus-free seed
production and also for the production of new varieties the common practice of potato
cultivation is via tubers which are the clones of the parents (Wiersema, 1986).

Status of Potato in India

Out of total horticulture production (including fruits, vegetables, spices, plantation crops, and
flowers), the fruits and vegetables account 90% of share in India. The country is the major
contributor of global fruits and vegetable production ranking second largest producer only next
to China while being a leader in several crops, like mango, banana, papaya, cashew-nuts, areca
nut, potato, and okra. The country has made a significant improvement in the total horticulture
production from a meager 191.8 million tonnes in 2006-07 to whooping 299.8 million tonnes
Correspondence in 2016-17 surpassing the production of food grains in India (Horticultural Statistics at a
Shikha Markam
Subject Matter Specialist IGKV, Glance 2017). Potato plays an important fraction of total vegetable production in the country.
KVK, Surguja, Chhattisgarh, India Potato is cultivated in more than 160 countries and around 4200 varieties have been reported
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and the number is increasing with continuous research and identifying the hotspots for production of such potatoes
advancement (Struik, 2008). China and India are the biggest and extension of research activities in identifying more
producers with almost a third of global potato production. suitable varieties.
2. Development of low-cost improved storage chambers for
Processing industries in India long term storage of raw materials to continue production
Among the several constraints in the development of throughout the year even in its off-season.
processing industries, availability of suitable processing 3. For the success of any industry, the consumers are the
quality potato was the major bottle-neck. Among all the major factors. Due to the high cost of the processed
exotic varieties imported by the processing industries, potato products, the consumers are limited as the majority
“Atlantic” showed some promise but due to its low yield and of Indian population belonging to the low-income level.
susceptibility towards disease like late blight and So, diversification in products is essential to produce
physiological disorder like ‘hollow heart’ the processors are budget-friendly products like dehydrated chips to connect
compelled to use Indian varieties which were grown for table more consumers and these products can be produced in
purpose (Marwaha et al. 2010) [21, 22]. To overcome this major glass hood level.
hinderance CPRI (Central Potato Research Institute), Shimla 4. Focus on development of noble varieties with desirable
released two processing grade varieties ‘Kufri Chiopsona-1’ characteristics like early maturing, temperature
and ‘Kufri Chipsona-2’ in 1998 (Kumar, 1998) and other insensitive, resistance to cold sweetening, etc.
improved varieties ‘KufriChipdona-3’ and ‘ KufriHimsona’ in 5. People often link processed potato products with high
the later years. Indian population is skyrocketing and the calorific diet associated with obesity and other health-
purchasing ability is enhancing which has opened a new related problems. The emphasis in the production of
avenue for the processing industries as with the increased fortified low-fat products is the demand of the generation
purchasing ability the food preferences of the people are also as more consumers have become conscious and aware of
changing. To live up with the expectation of the consumers, what they eat and what health benefits do they possess.
Golden Crisp established in 1997 at Faridabad (Haryana) is Hence, there is an immediate need to identify varieties
the first potato chips industry in India. The other brands like with low oil consumption properties and rich in
Binnie’s in 1988 at Noida, Uncle Chips at Noida in 1989 and antioxidants and other health benefits nutrients.
Lay brand chips established by PepsiCo India Holdings Pvt.
Ltd. In 1989 at Channo (Punjab) followed after. Apart from Popular potato products
them many other processors like Haldiram, ITC, McCain 1. Potato chips.
Foods India, G.P. Foods, Vimal Oil and Food Ltd. has 2. French fries.
established their units seeing the vast potential and increasing 3. Shreds/ Lachcha
demand for the processed items (Rana et al, 2009). Among all 4. Potato flakes, flour, and starch
the processed products that include Potato chips, French fries, 5. Canned potatoes
Potato flakes/powders and other products like dehydrated 6. Dehydrated potato products.
chips, alubhujia, samosa, etc., the potato chips continue to be
the most popular one. (Pandey et al., 2009). Potato chips Potato Chips
production sector is dominated by Frito-Lay operating Potato chips are thin, fried, baked popular ready to eat snacks
approximately 67 plants in 27 countries worldwide processing used both in domestic as well as in fast food center and
around 4 million tonnes accounting about half of the world restaurants (Wadagavi, Kallihal, Dadanwale, & Choukimath,
total. Frozen potato products, primarily French fries sector is 2017). Potato chips should be round to oval and its quality is
under the domination of the Canadian family-owned determined by its golden color with a preferred diameter of
company, McCain Foods processing one-third of the world 40-60 mm (Kaur, Singh, & Ezekiel, 2008a) [11]. 100g potato
total. It has about 55 plants in 13 countries (Kirkman, 2007) chips provide about 547 calories of energy with a fat content
[15]
. Selection of suitable potato varieties is the most important of 37.47g, total carbohydrate 49.74g, protein 6.56g along with
criteria in processing industries. Various morphological and Sodium (525mg) and potassium (1642mg). As per (“Potato
biochemical characteristics are judged for the selection of Chips - India | Statista Market Forecast,” 2019), the revenue
suitable varieties. Though morphological attributes like shape, of potato chips in India is US$ 370m in 2019 i.e. US$ 0.3 per
size, physical and biological damage arenot very important person which is expected to grow annually by 9.7%. USA
they affect the appearance and cons umer acceptability. The with a revenue of US$16,791m generates the most revenue.
most important factors like dry matter, reducing sugar, free Per capita consumption is around 0.05 kg. The dry matter
amino acids, phenol content comes under bio-chemical content should be greater than 20% (Kaur et al, 2008). Some
attributes which determine the quality and recovery of the popular varieties suitable for chips preparation are Kufri
processed materials (Gupta et al, 2014) [10]. Chipsona-1, Kufri Chipsona-2, Kufri Chipsona-3 (Subodh
Kumar Pandey et al., 2006), Kufri Chipsona-4, Kufri
Challenges and remedies to meet challenges Himsona, Kufri Jyoti, Kufri Lauvkar and Kufri
The nation has to look at the challenges that the processing Chandramukhi. Potato chips preparation includes the
industries are facing to improve the processing industries. following steps:
Most of the industries are operating under-capacity and the Fresh potatoes free from any deformities are selected and
demand is continuously increasing. In such a scenario one peeled. These potatoes are washed and all the green and
must find the constraints associated and look for the possible damaged parts are removed. Thus peeled potatoes are sliced
solutions to overcome the challenge: into thin slices of approximately 1.5 to 2.0 mm. Sliced
1. The major hindrance in the processing industries is the potatoes are rinsed in water to remove surface starch. Thus
availability of quality grade processing raw materials. starch removed sliced potatoes are blanched in hot water at
The focus should be made to make provision of a year- 60-80 oC for 2-3 minutes. Now the slices are surface dried.
round supply of processing friendly potatoes by Thus dried slices are fried at 180oC till the chips turn golden.
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Obtained chips are uniformly salted or spiced and packed in (Muhamedbegović et al., 2012) [24]. 100g potato starch
bags in the presence of nitrogen (Singh et al., 2016). supplies around 300 calories of energy. Fat content is almost
negligible. It is mostly carbohydrate with 80g per 100g of
French fries: French fries are turning into the fastest growing starch. It also has wide industrial application in paper, textile,
snack food and is growing in India at an annual rate of more pharmaceutical industries, adhesives, dextrin, and as a
than 30%. Top french fries processors and suppliers like fermentation raw materials, binder for tablets and binder
McDonald’s and KFC pointed out this snack food to be in (Kraak, 1992) [17]. All types of defected sub-standard,
their top three billing items. 100g French fries supply 274 misshapen potatoes can be used for starch recovery. One
calories of energy. In general 100g fries consist of 14.06b g quintal potato will approximately give around 10 kg of starch.
fats,35.66g of total carbohydrates and 3.48g of proteins along Potato starch manufacture process involves the following
with a substantial amount of Sodium (300mg) and potassium steps:
(527mg). The quality of French fries is determined by its Fresh potato tubers are selected and peeled. These peeled
golden color and texture. It should be crisp outside while soft potatoes are cut into small pieces and in the rate of 1L water
inside (KF et al, 2017) [14]. The Indian fries market is per kg of potato is ground in the mixture to get slurry.
estimated over 3500 tonnes per year with domestic production Addition of 2.5g potassium metabisulphite is recommended.
of 500 million tonnes and remaining mostly contributed by Now the slurry is allowed to sieve through muslin cloth with
imported French fries. Generally large and oblong potatoes the help of water. Starch get accumulated on the bottom of the
are selected with dry matter more than 20% (Youssef, 2015). tub. The water collected above the starch is discarded and
Some popular varieties for French fries production are Kufri starch is rinsed with fresh water until the water becomes
Frysona (Sohan Vir Singh et al., 2010), Kufri Chipsona-1, clean.
Kufri Chipsona-2, Kufri Chipsona-3 and Kufri Chipsona-4 Now thus collected starch is dried in a hot air oven at 60oC or
(Singh et al, 2009). French fries preparation includes the in sunlight. Thus obtained crusty starch is ground to get the
following steps: Fresh healthy potatoes are selected and powder and sieved and packed in an airtight Container (Singh
washed to remove dirt and dust and green and damaged parts et al., 2016).
are removed. Thus cleaned potatoes are peeled and cut into
sticks of dimension 10x10 mm (width x height) with the help Conclusion
of a French fry cutter. These sticks are rinsed in water to From the above review study, we came to know that there is
remove the surface starch. Thus cleaned sticks are blanched in ahuge scope of processing in potato crop. Though some
hot water at 60-80 oC for about 5 minutes. These blanched studies have shown some health-related problems associated
sticks are surface dried to remove excess surface moisture. with the processed products these can be overcome by
Dried sticks are fried at 180-190oC for about 2 minutes. Excess following the food safety standards. Processed value-added
surface oil is removed using blotting paper. After oil removal, products have the huge market demand with enhanced market
these fried sticks are let to cool down to room temperature value as compared to fresh potatoes used for table purpose
and frozen at -20 oC where they are stored till final frying. The which can improve the income of the farmer and uplift the
fries are fried at 180-190 oC at the time of serving and salt and living standard and can definitely be the important milestone
spices are added as per the taste (Singh et al., 2016). in the endeavor of doubling the farmer's income. The Indian
processed product market is nominal compared to developed
Potato flour countries like the US. But the trend is continuously shifting
Potato flour used as a thickener-flavoring agent which imparts forward triggered by the increased income and globalization.
a distinctive pleasing flavor is us ed in combination of cereal Though the consumption of these products is increasing, there
and pulses flour to make a number of products like biscuits, are still some bottlenecks in this sector. One of the major
cakes, parantha, bread (Ezekiel & Singh, 2011) [7], etc. 100g issues is the availability of quality and suitable raw materials.
potato flour provides about 357 calories of energy. The fat This situation can be improved by increased investment in the
content is very low around 0.34g with the food processing industry. There is huge potential for the
carbohydrate content of 83.08g and 6.9g of protein. Sodium development of the processing industry at the farm level as
(55mg) and potassium (1001 mg) are also present. The these do not require expertise and sophisticated machinery. A
recovery rate of flour is 20% i.e. 100kg potatoes will give huge share of the processed item is imported from the
around 20 kg flour. It is used to thicken soups, gravies, sauces international market. If these items can be produced at the
and baby foods. Potato flour preparation includes the village level then import can be reduced substantially. Apart
following steps: from these, there is an immediate need for the development of
1 Kg of peeled potatoes is cooked in 2L of water in a pressure those varieties that are processing friendly suitable in Indian
cooker. Potassium Metabisulphite (5g) is added to reduce climatic condition. There is still a misconception about the
browning and boiled (Bharati, Mirajkar, Muniswamappa, health-related issues like obesity, diabetes which is hampering
Narayanaswamy, & Shobha, 2013) [3]. the processing sector and peoples’ choice for these products,
Boiled potatoes are mashed and spread on a tray in a thin which requires improved awareness about lies related to
layer. The tray was kept in a hot air oven at 60-80oC for potato nutrition. Still, there is much to do in quality up
drying. After complete drying, grind the mash in an electric gradation and product diversification to bridge the newer
mixer grinder to get the powder. Sieve the flour and store in requirements of the people throughout the globe. Thus, value
an airtight container (Singh et al., 2016). Potato Starch: addition in potatoes is definitely going to occupy a larger
Having high swelling power and high viscosity it is superior share in the Indian GDP in the days to come and there is a
to other starch sources. Potato starch is characterized by their huge potential considering the present international trade
larger granule size along with low glass transition scenario.
temperature, paste clarity along with neutral taste (Tigabu &
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