Potato Flavor

Jansky, Shelley

doi:10.1002/9780470622834.ch48

Cited by 6 publications

(4 citation statements)

References 67 publications

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“…Flavor can potentially increase consumer interest for fresh market and consumption and will help counter malnutrition especially in growing children (Jansky 2010a, Poelman et al, 2013. Flavor comprises of precursors of sugars, amino acids, RNA, and lipids, which react during cooking to produce Malliard reaction products and degradation products of these precursors to impart potato flavour (Duckham et al, 2002).…”

Section: Tuber Colour Size and Shapementioning

confidence: 99%

“…Distribution of these glycoalkaloids in the tubersis not uniform. Higher concentrations occur in periderm and cortex as compared to the pith, showing both genotypic and environmental variation (Ross 1978, Omayio et al, 2016.Domestication of potato over time has led to the selection of cultivars with low levels of glycoalkaloids (Johns and Alonso 1990).Their levelsfor the release of any new cultivar/ variety have been delineated at 20mg/100g fresh weight.Although higher levels of glycoalkaloids beyond 14mg/100g can be easily detected in the form of bitterness in tubers, they have been reported to positively contribute towards the unique potato flavor at low levels (below l0 mg/l00g) (Sinden,1976, Jansky 2010a). The Indian potato varieties contain glycoalkaloids within the permissible limit ensuring their safe consumption (Pandey and Sarkar 2005).…”

Section: Tuber Colour Size and Shapementioning

confidence: 99%

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Perspectives in consumer-oriented breeding for potatoes in India

2023

EJPB

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Potato has become an integral part of human diets world over and is consumed alone or with wide variety of other vegetables. Consumer preference of the regions varies and is dependent upon market specifications, variety; tuber appearance, size, shape, colour; absence of disease or tubers defects; texture and flavour of cooked potatoes. Breeding for consumer preference related traits is integral part of the varietal development efforts world over and thus helps to write the success story of a variety evolved.In recent years there has been a surge in the consumer awareness in India, with consumers becoming more conscious about the food, its nutritional valueand its use. The desired products fetch higher premium prices in the market. A potato is not merely a potato anymore in recent times, but a commodity having varied uses, with each user having a specific requirement. In view of the above, it becomes pertinent to delineate the various consumer-oriented breeding objectives for potato, based on its use. Indian consumer-based profiles of potato have been proposed, based on recent overview and prevailing Indian scenario for orientingspecific breeding programmes, guiding consumers and seed producers to breed, consume and multiply the variety of their choice and formulation of selection indices for genotype screening.

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Section: Tuber Colour Size and Shapementioning

confidence: 99%

Section: Tuber Colour Size and Shapementioning

confidence: 99%

Perspectives in consumer-oriented breeding for potatoes in India

2023

EJPB

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“…Both potato starch and protein can improve binding interaction with improve hardness and water binding capacity and also reduce the fracture formation (Ikhlas et al, 2011;Nieto et al, 2009 ) and can contribute the improved texture. When potato tubers are cooked, fatty acids degrade to produce aldehydes and ketones, which contribute to flavor (Jansky, 2010). Potato tubers have high levels of 5' ribonucleotides and liberated by enzymatic hydrolysis of RNA as tubers are heated during cooking.…”

Section: Effect On Sensory Quality: Effect On Rehydration Ratiomentioning

confidence: 99%

“…Potato tubers have high levels of 5' ribonucleotides and liberated by enzymatic hydrolysis of RNA as tubers are heated during cooking. In fact, the products of interactions between amino acids and 5' ribonucleotides are considered to be mainly responsible for boiled potato flavor (Jansky, 2010).…”

Section: Effect On Sensory Quality: Effect On Rehydration Ratiomentioning

confidence: 99%

Effect of Adding Mashed Potato on Physiochemical and Sensorial Properties of Masyaura

Bhattarai

Bhandari²,

Khadka

2018

Himalayan J. Sci. Technol.

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Masyaura, an ethnic, fermented and dried, cone shaped, black or green gram product, is prepared by Nepalese people living in the Himalayas. Masyaura is especially prepared from split black gram (Phaseolus mungo) and Colocasia (Colocasia esculenta) or radish and ash gourd depending upon the availability of raw materials. The taste and texture are the fundamental characteristics of Masyaura. Breakage or loss of integrity after drying, during handling, packing and cooking are observed as a common problems of Masyaura. In this study, effect of addition of mashed potato on physiochemical and sensory quality of Masyaura was studied. Masyaura prepared by using black gram and colocasia tuber in the ratio 2:1 with fermentation time of 2 h was taken as control. Black gram was partially replaced by different proportion of mashed potato (6.25, 12.5, 18.75 and 25 parts by weight) to study the effect on physiochemical and sensory quality of Masyaura. Rehydration ratio, bulk density and disintegration time of Masyaura varied from 2.60:1 to 3.45:1, 510 to 654 kg/m3 and 35.75 to 45.91 min respectively. Masyaura prepared by incorporating mashed potato had higher bulk density, longer disintegration time and lower rehydration ratio compared to control. Sensory evaluation showed that 18.75 parts mashed potato incorporated Masyaura had the best sensory quality of all the proportions studied. Incorporation of mashed potato in partial replacement of black gram could significantly improve the textural property of Masyaura.

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