Project Report For Potato powder

Project report for Potato powder is as follows.

One of India’s fastest-growing manufacturing sectors is the production of potato powder. More than 20 percent of the potato crop is thrown away in India owing to poor storage facilities and transportation infrastructure.

The remaining 70% of potatoes are either eaten fresh or processed and therefore not wasted. Around 17.0 million tons of new potatoes are consumed each year, equating to approximately 15 kg of fresh potatoes consumed each year. About 0.5 million tons of potatoes are processed every year.

Processed potatoes include potato powder, granulated, and flakes. The demand for potato powder in the Indian market has increased due to people using it for a variety of applications.

Starch derived from potatoes is known as potato starch. Leucoplasts are found in the root tubers of the potato plant. The starch is extracted by crushing the potatoes and releasing the starch grains from the cells that have been damaged.

It’s then time to remove the starch and turn it into powder. Large oval, spherical granules ranging in size from 5 to 100 mg can be found in potato starch. There are no proteins or fats in potato starch, making it a refined carbohydrate.

When the starch is boiled, it retains its unique properties of being transparent white powder with no foaming or yellowing of the solution, tasting neutral, and having a high binding strength. 

An anionic nature, a low gelatinization temperature of roughly 60 °C (140 °F), and a solid swelling power are all characteristics of potato starch, including approximately 800 ppm phosphate bound to the starch. 

Increasingly, potato powder is being utilized as a thickening ingredient in a wide range of cuisines, including snack foods, soups, and curries. 

Due to its incorporation in things like ready-to-cook soups, dais, curries, and more, its popularity in the home is increasing. It is a versatile raw material that may be employed in a variety of culinary items. Mash, gulab jamuns, and parathas were all made using flour from potato varieties. 

It was determined that the samples were equivalent in peeling losses, drying characteristics, chemical alterations, and functional features.