Flavouring compounds in Indian potato snacks

Abstract

Market for processed potato products is rising day by day. Flavour plays important role in decision making by consumers due to their preferences for better tasting food. In potato and potato products, glutamic acid, aspartic acid, guanosine 5′-monophosphate (GMP) and adenosine 5′-monophosphate (AMP) are the major umami compounds which contribute towards flavour. Therefore, umami 5′ nucleotides (AMP+GMP) were estimated from local potato products available as common fried products in the Indian markets and processed potato products being sold by the retailers. The analysis was also carried in raw, microwaved and pressure cooked tubers of forty seven Indian potato cultivars. Umami 5′ nucleotide content ranged from 2.63 (Aloo seekh) to 8.26 μg/g FW (fried lachcha) in local potato products. In processed potato products, the content ranged from 2.72 μg/g FW (Smiles) to 14.75 μg/g FW (Aloo Bhujia). Along with aloo bhujia, umami 5′ nucleotides were also high in dehydrated aloo lachcha (11.14 μg/g FW) and dehydrated potato chips (10.13 μg/g FW) and low in Smiles (2.72 μg/g FW) and Potato Shortz (3.40 μg/g FW). The study suggests that the potato products prepared solely from potato contained higher levels of umami 5′ nucleotides compared to other products prepared by mixing potato with other cereals and vegetables. In Indian potato cultivars overall there was 14 % increase on microwave cooking and 31 % increase in flavouring compounds on pressure cooking. This type of study enabled in identifying better tasting cultivars for further product development and also to develop products with less addition of salt.

Process standardization and storability of calcium fortified potato chips through vacuum impregnation

“…Remaining experimental conditions and mobile phase were kept the same as optimized by Raigond et al (2015) for calculating the major flavoring compounds (AMP ? GMP).…”

“…Flavor compound Raigond et al (2015) reported that the potato chips of different brands in the market showed the presence of flavor compounds concentration ranged from 5.9 to 9.8 lg/ g FW. The flavor compound (Umami/5 0 -nucleotide) was found to be 8.8 and 2.51 lg/g FW in control and calciumfortified potato chips which is approximately four times lesser than the commercially available chips.…”

“…Lots of processed potato products are available in the market in the form of chips, fries, dehydrated chips, dice, waris, papad, flakes, wedges and granules etc. Among all the processed potato products, potato chips comprise 85% of total Rs 2500 crore salty snack business in India (Raigond et al 2015). The sector has been expanding with the production of potato chips from 0.38 Million Tones (MT) in 2006-2007 to 0.61 MT in 2010-2011 and is expected to increase further to 3.55 MT by the year 2050 (Singh et al 2014).…”

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

“…Due to its compositional characteristics, potato can be a good substitute for cereal crops and is gluten‐free. Potatoes have been widely used in many products such as instant dried noodle (Javaid et al, ), potato chips (Mariotti et al, ), French fries (Yang, Achaerandio, & Pujolà, ), and snacks (Raigond, Singh, Dhulia, Chopra, & Dutt, ). These studies have shown that the addition of potato makes a significant contribution to maintain the quality characteristics of products due to its starch content, structural protein differences, and type of protein (Bártová et al, ).…”

“…Due to its compositional characteristics, potato can be a good substitute for cereal crops and is gluten-free. Potatoes have been widely used in many products such as instant dried noodle (Javaid et al, 2018), potato chips (Mariotti et al, 2015), French fries (Yang, Achaerandio, & Pujolà, 2016), and snacks (Raigond, Singh, Dhulia, Chopra, & Dutt, 2015).…”