FIELD OF THE INVENTION:
This invention relates to a process for enzymatic peeling of potatoes.
BACKGROUND OF THE INVENTION:
Potatoes (Solanum tuberosum L.) are one of the most important staple crops for human consumption together with rice, wheat and corn. Presently there has been an increased demand for processed potato products and for starch an economically important product obtained from potato. Potato peeling is one of the major processing steps in the industry.
Peels contain a wide array of nutritionally and pharmacologically interesting components like phenolics, glycoalkaloids, cell wall polysaccharides which may be used as natural antioxidants, and dietary fibres. There is thus a desire for methods to facilitate skin removal from potatoes with reduced loss of potato material.
Peeling is either by mechanical methods, steam, abrasion or lye or a combination of them. Mechanical peeling more often leads to browning of tubers due to more extensive tissue damage. Steam peeling incurs energy , and accounts to peeling losses typically in the range 25-40%. Lye necessitates neutralization step after peeling which creates large amounts of salts as a secondary disposal issue. Thus considerable quantity of waste is generated during this stage of processing. Since the present peeling methods are rather harsh treatments a considerable amount of potato material adheres to the skin and is lost by removal with the skin. Hence, the existing status warrants the use of peeling

techniques with agents that are easily available, operable at mild conditions and reduce the material losses. Enzymatic peeling is considered to be an alternative and efficient process which can compete and establish to be a better technology than the existing ones. Though there are a number of enzymes existing which have got defined mechanism of action treating intact potatoes with pectin degrading enzymes has reported to be not efficient in removing or loosening potato skin (Suutarinen et al., J. Sci. Agric. 83 (2003) 1556-1564).
OBJECTS OF THE INVENTION:
It is therefore an object of this invention to propose a process for enzymatic peeling of potatoes, which is simple and time saving.
It is a further object of this invention to propose a process for enzymatic peeling of potatoes, which is less energy intensive.
Another object of this invention is to propose a process for enzymatic peeling of potatoes, which is free from the use of harsh chemicals.
Yet another object of this invention is to propose a process for enzymatic peeling of potatoes, which can avoid loss of potato meat during peeling.
These and other objects and advantages of the invention will be apparent from the ensuing description.
DETAILED DESCRIPTION OF THE INVENTION:
According to this invention is provided a process for enzymatic peeling of potatoes.
In accordance with this invention, enzymes are used for peeling of potatoes. In two individual embodiments, an enzyme concoction and a

single enzyme is used for the process. Enzyme concoction includes hydrolytic enzymes like cellulase, xylanase and amylase produced from indigenously isolated strains and the single enzyme used is amylase. The results achieved with the single enzyme have been found to be extraordinarily superior compared to that with the concoction. Further, amylase is an enzyme that can be obtained very easily from cheap sources.
In accordance with a preferred embodiment, the present invention describes a method for employing an enzyme amylase produced from indigenously isolated strain for peeling of potatoes. Potatoes are treated with enzyme in aqueous solutions at definite process conditions and incubation period, for loosening and softening the skin for reduced peel loses. The titre value of the enzyme plays a significant role in the peeling process. A titre value of minimum 14,000 IU/ml and upto 40,000 IU/ml of amylase is required for efficient peeling of potatoes. Potatoes are dipped in the amylase solution and incubated for 1.30h to 2h at RT. The potatoes are taken out and taken to an abrasive peeler, where the potatoes are peeled and weighed for determining the % peel loss. The extent of peeling of potatoes has been found to be significant. In addition to this, the incubation period required is also much lesser compared to existing methods. Moreover, the process is operable at ambient conditions and continuous use of same enzyme of higher titre value till three batches proved the process economically viable for application in large scale.
The amylase is obtained from Bacillus amyloliquifaciens (collected from a National laboratory). Wheat Bran and minimal salt solution is Autoclaved and after cooling, the medium is inoculated with the organism. It is kept for 48h for fermentation. After extraction of the culture medium, the amylase is obtained and is assayed to determine the activity.

The novelty of the invention resides in the following factors:
A single enzyme amylase has been used for effective peeling of potatoes
Removal of the peel with amylase has been found to be unique in nature.
Enzymes being a mild biochemical, no harsh chemicals and
physicochemical modes have been used.
The titre value of the enzymes is playing a significant role in enzymatic
peeling process.
Peeling was performed with amylase having minimum titre value of
14,000 IU/ml
Some associated parameters (environmental parameters) are also playing
a significant role in enzymatic peeling process.
Incubation period required is within 1 hour 30 min to 2 hour, found to
be much lesser compared to existing methods
By using enzymes during peeling process percentage loss of potato meat
has been found to be less.
Use of same enzyme for continuous three batches also trim down the
cost of the process.
About 7-9% mesh loss potato can be retained which is due to the
mechanical peeling process can be prevented with the enzymatic peeling
process.
Enzyme of higher titre value of 40,000 IU/ml recycled upto 3 batches
could efficiently used for the peeling process. However, a minimum titre
value of 14,000 IU/ml is efficient for the peel removal.
The invention will now be explained in greater detail with the help of the following non-limiting example.

Example:
Potatoes were taken and dipped in an aqueous amylase solution with a tire value 14,000 IU/ml, and incubated for 2 hours. The potatoes were taken out and peeled by an abrasive peeler. Weighing the potatoes should that there was hardly any loss of potato meat on peeling.
The process is simple, time saving and is less energy intensive. The process is free from absolute use of harsh chemicals and could retain 7-9% potato loss obtained during mechanical peeling. Further, continuous use of same enzyme of higher titre value could be used upto three batches which will reduce the cost of the process. The technology may be used by potato processing industries for waste minimization.

WE CLAIM;
1. A process for the enzymatic peeling of potatoes comprising obtaining amylase from indigenously isolated stain, treating potatoes with the amylase under ambient conditions, followed by incubation for loosening the skin of potatoes for subsequent peeling.
2. The process as claimed in claim 1, wherein the process is conducted at a temperature of about 25 to 35°C.
3. The process as claimed in claim 1, wherein peeling is performed with amylase having a titre value of 14,000 IU/ml to 40,000 IU/ml.
4. The process as claimed in claim 1, wherein incubation is effected for 1 hour 30 minutes to 2 hours.
5. The process as claimed in claim 1, wherein the amylase used for the process is reused in three batches of the process.
6. The process as claimed in claim 1, wherein amylase is obtained from the strain Bacillus amyloliquifaciens.