Study Ready Project Formulation Execution and Presentation Bts(421) Evaluation of Different Parameters of Colored Potatoes

Abstract

A laboratory experiment was carried out to "Evaluate of different parameters of colored potatoes". Vegetables are very rich in possessing phytochemicals. Colored potato possesses, the anthocyanin. Anthocyanin are the main group of pigments and potato tubers exhibits a range of white to dark purple. Anthocyanin are vascular pigments that are responsible for.the violet, purple blue, red and pink color in majority of the plants. Anthocyanin is widely distributed in the plant kingdom. These pigments colorize the vegetative and generative plant organ. Potato being rich in most of the nutrients is very well suited to deliver anti-oxidative phytoche~icals. Various Parameters like reducing sugar content, starch content, and the ascorbic acid (vitamin C) are studied. Microwave Cooking time of colored potatoes is also noted under this experiment. The raw material was thoroughly cleaned before sampling to eliminate any adherent soil or dust from the surface of the potato. Different potato tubers were produced from ICAR-CPRIC Modipuram, were washed and air dried. After that the sampling of potatoes are done and further experiments are ca1Tied out to know content of biochemical present in different colored potatoes. Total dry matter is high in white fleshed and chipsona I. Reducing sugar graph indicates purple colored potato and pink colored potatoes have high number of sugars in them, white colored and chipsona have approximately same amount of reducing present in them. Starch content is almost same in white-, pink- and purple-colored potatoes. Pink colored potato have high ascorbic acid as compared to purple and white colored pptatoes.