Central Potato Research Institute, India
Pinky Raigond has completed her PhD at the age of 26 years from Punjab Agricultural University. Pinky Raigond is a Scientist in the division of Crop Physiology and Post Harvest Technology in Central Potato Research Institute, Shimla (H.P). She joined the Institute in 2010.
Potato flavor depends on the level of umami compounds and volaties. Major umami compounds present in potato are 5’ nucleotides (adenosine 5’monophosphate and guanosine 5’monophosphate) and amino acids (aspartic acid and glutamic acid). Presently the level of these compounds in Indian potato cultivars is not known. Therefore, umami 5’ nucleotides were estimated from raw and microwave cooked tubers of forty four Indian potato cultivars through HPLC. Level of these nucleotides was correlated with dry matter and texture of the cultivars. The level of AMP and GMP was low in raw tubers and increased to appreciable amount in microwave cooked tubers. In raw tuber tissue concentration of 5’-nucleotides ranged from 1.70µg/ g FW (Kufri Jawahar) to 6.68 µg/ g FW (Kufri Muthu). After microwave cooking 5’-nucleotide content ranged from 2.97 µg/ g FW (Kufri Jawahar) to 9.22 µg/ g FW (Kufri Muthu). In large number of cultivars AMP and GMP content almost doubled after microwave cooking. Cultivars such as Kufri Khasigaro, Kufri Muthu, Kufri Sherpa, Kufri Surya and Kufri Sutlej contained highest AMP and GMP content before as well as after microwave cooking. No correlation was reported between the level of AMP + GMP content and dry matter as well as texture of the cultivars. Food flavor is of great interest because consumers have preferences for better-tasting food. Therefore, complete knowledge on the level of umami compounds in Indian potato cultivars can be utilized to find out better tasting cultivars for product development and to develop products with less added salt.