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Flavouring compounds in Indian potato snacks.

Pinky Raigond1, Brajesh Singh1, Akshita Dhulia1

  • 1Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh India.

Journal of Food Science and Technology
|November 26, 2015
PubMed
Summary

Umami compounds like adenosine 5'-monophosphate (AMP) and guanosine 5'-monophosphate (GMP) contribute to potato flavor. Cooking methods and product formulations significantly impact these key flavor compounds in Indian potato products.

Keywords:
Adenosine 5′ monophosphateGuanosine 5′ monophosphateMicrowave cookingPotatoPotato productsPressure cooking

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Area of Science:

  • Food Science
  • Sensory Analysis
  • Agricultural Chemistry

Background:

  • Consumer preference for processed potato products is increasing.
  • Flavor compounds, particularly umami substances like adenosine 5 -monophosphate (AMP) and guanosine 5 -monophosphate (GMP), are crucial for consumer acceptance.
  • Understanding the umami 5 -nucleotide content in various potato products is essential for product development.

Purpose of the Study:

  • To quantify umami 5 -nucleotide (AMP+GMP) levels in Indian potato cultivars and processed potato products.
  • To assess the impact of different cooking methods (raw, microwaved, pressure-cooked) on umami compound content.
  • To identify potato products with high umami 5 -nucleotide content for potential product development and flavor enhancement.

Main Methods:

  • Analysis of umami 5 -nucleotide content in local and processed potato products from Indian markets.
  • Quantification of umami 5 -nucleotides in raw and cooked tubers of 47 Indian potato cultivars.
  • Comparison of umami 5 -nucleotide levels across different product types and cooking treatments.

Main Results:

  • Umami 5 -nucleotide content varied significantly, ranging from 2.63 μg/g FW (Aloo seekh) to 14.75 μg/g FW (Aloo Bhujia) in analyzed products.
  • Processed potato products made solely from potatoes generally exhibited higher umami 5 -nucleotide levels compared to mixed-ingredient products.
  • Pressure cooking resulted in a substantial 31% increase in flavor compounds in Indian potato cultivars, while microwave cooking yielded a 14% increase.

Conclusions:

  • Potato products prepared with a higher proportion of potato demonstrate superior umami 5 -nucleotide content.
  • Cooking methods, especially pressure cooking, can significantly enhance the umami flavor profile of potatoes.
  • This research aids in identifying high-flavor potato cultivars and developing processed products with improved taste and potentially reduced salt content.