Potato flavour: profiling of umami 5′-nucleotides from Indian potato cultivars

Raigond, Pinky; Gupta, V.K.; Singh, B. P.

doi:10.1007/s40502-014-0117-4

Cited by 12 publications

(6 citation statements)

References 11 publications

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“…determined by the non-hydrogen bonds between molecules and water or between these molecules [48,49]. From Figure 6, the two main components of S7 and S6 decreased at the bottom of the signal profiles after 1.8 PR IAD and represent the maximum value in fresh litchi.…”

Section: E-nose Profile Of Litchi Pulpmentioning

confidence: 92%

“…This phenomenon originates from that sulphur-organic compounds (mercaptan, thioether, and thiophenol) are insoluble in water and have a low boiling temperature. These attributes were determined by the non-hydrogen bonds between molecules and water or between these molecules [48,49]. From Figure 6, the two main components of S 7 and S 6 decreased at the bottom of the signal profiles after 1.8 PR IAD and represent the maximum value in fresh litchi.…”

Section: Total Phenolic Evaluation Of Litchi Pulpmentioning

confidence: 98%

“…regarding umami might be exhausted by the Maillard reaction [49]. The bitterness value increased with the decrease of pulse ratio (PR), and the maximum value occurred in the 1.8 PR IAD sample.…”

Section: E-tongue Profile Of Litchi Pulpmentioning

confidence: 99%

“…Saltness, richness, astringency, sourness, aftertaste-B, and aftertaste-A were slightly affected by the air-drying profiles of ohmic heating. One possible reason is that the low content of salt in litchi fruits and glutamate regarding umami might be exhausted by the Maillard reaction [49]. The bitterness value increased with the decrease of pulse ratio (PR), and the maximum value occurred in the 1.8 PR IAD sample.…”

Section: E-nose Profile Of Litchi Pulpmentioning

confidence: 99%

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Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Cao

Islam

et al. 2020

Foods

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To reduce the cost of dried litchi fruit, the processing characteristics and physicochemical properties of litchi were investigated using drying by intermittent ohmic heating (IOH) (intermittent air drying (IAD)) generated by BaTiO 3 resistance. Litchi fruit pulp were dried at 70 • C with an air velocity of 1.8 m/s; the drying intermittent profiles were as follows: (1) 20 min drying-on and 5 min drying-off; (2) 20 min drying-on and 10 min drying-off; and (3) 20 min drying-on and 15 min drying-off, which correspond to pulse ratios (PRs) of 1.2, 1.5, and 1.8, respectively. After drying, the water content, energy consumption, vitamin C content, total phenolic content, colour, taste, and odour qualities were assessed. The results suggested that IOH drying requires lower energy consumption and yields higher quality products. The energy consumption of intermittent air drying ranged from 341 kJ·g −1 to 427 kJ·g −1 . The IAD of 1.2 and 1.5 PR reduced the browning of litchi fruits and gained better product quality. The major components of odour and tastes were explored in dried litchi. The rising PR of IAD enabled a lower retention of methane and sulphur-organic aroma and a higher assessing value of bitterness taste. This study revealed that BaTiO 3 is suitable for IOH drying and it resulted in more merits of dried litchi fruit.Litchi fruits are mostly processed by air drying with a simple technology of conventional ohmic heating of a chromel-filament [6]. However, conventional ohmic heating (air drying) is shown to have low energy efficiency, take longer, and produce low product quality [11]. Additionally, the continuous ohmic resistant heat of air drying can degrade the antioxidant compounds, colour, flavour, and sensory qualities of litchi fruits [12]. Therefore, it is of great significance to obtain dried product with better colour, odour, nutrition, and low energy consumption in the drying of litchi fruit. However, Song C.F. et al. [6] assessed the sensory qualities of dried litchi fruits and found that the acceptance of dried product is not affected by various drying methods. Intermittent air drying (IAD) is known as an outstanding technique in food drying [12][13][14][15][16]. Intermittent air drying confirmed that IAD decreases the operation cost and increases yields of high-quality fruits and vegetables [13][14][15]. IAD allowed the easy movement of moisture from the interior to the surface of material spontaneously by temperature gradient [15]. Moreover, a temperature drop during the tempering period is found to reduce the nutrient degradation [16]. It is reported that intermittent dehydration decreased energy consumption in onion by 12% and obtained 17% energy savings in apple drying [17,18]. The ohmic heating of BaTiO3 resistance provides more merits of safety, clarity, and moderation with its resistance of positive temperature coefficient [18][19][20][21][22]. Using IOH, the IAD of litchi fruits is expected further to raise the retention of vitamin C and phenolics and to lower energy consumption. Far fewer re...

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Section: E-nose Profile Of Litchi Pulpmentioning

confidence: 92%

Section: Total Phenolic Evaluation Of Litchi Pulpmentioning

confidence: 98%

Section: E-tongue Profile Of Litchi Pulpmentioning

confidence: 99%

Section: E-nose Profile Of Litchi Pulpmentioning

confidence: 99%

See 2 more Smart Citations

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Cao

Islam

et al. 2020

Foods

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“…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. Umami compounds have been reported for acceptability of bland potato products such as boiled, roasted potatoes (Raigond et al 2014). Except for umami flavor, additional salt and different flavoring agents are also required for potato chips acceptability.…”

Section: Correlation Between Blanching and Solid Loss And Oil Absorptmentioning

confidence: 99%

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

et al. 2018

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Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient's delivery i.e. macronutrient calcium. The present study was carried out to standardize the process for development of calcium fortified potato chips through vacuum impregnation technique and to explore the acceptability of developed product through storage study of 3 months period at ambient storage conditions (~ 250 °C, 51% RH) in LDPE (low density polyethylene) packaging. Fortification of potato chips was done at 15 mm Hg vacuum pressure with GRAS fortificant of calcium (calcium chloride, E509) using different combinations of blanching time, vacuum time, and restoration time as per Box-Behnken design of response surface methodology. optimization was done on the basis of fortified calcium content as well as hardness of the end product. Results showed optimized process conditions (calcium chloride at 1.05% level, blanching for 1.69 min, vacuum exposure for 14.99 min, and rest time of 15.80 min) can fortify potato chips at 700 mg/100 g of calcium level with acceptable sensory attributes. The standardized product was also evaluated for its structural attributes through surface electron microscopy, flavor (umami) compounds along with shelf life. The developed fortified product has 4.5 and 7.1 times higher calcium content than its control and commercial counterparts respectively. Storage studies parameters (FFA value, PV value, sensory attributes and non enzymatic browning) showed that the fortified potato chips were acceptable up to 60 days of storage at ambient condition. Thus, calcium fortification through vacuum impregnation technique for a widely acceptable potato based snacks can be helpful in changing the perception of consumers for potato based snacks from the category of 'Junk food to Healthy food'.

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Chitosan: a Safe Alternative to Synthetic Fungicides to Manage Dry Rot in Stored Potatoes

et al. 2019

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Potato flavour: profiling of umami 5′-nucleotides from Indian potato cultivars

Cited by 12 publications

References 11 publications

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

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

Chitosan: a Safe Alternative to Synthetic Fungicides to Manage Dry Rot in Stored Potatoes

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