Chlorpropham Affects Processing Quality of Potato During Storage

Kaur, Sukhpreet; Sandhu, K. S.; Aggarwal, Poonam

doi:10.1080/19315260.2011.646004

Cited by 13 publications

(10 citation statements)

References 21 publications

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“…The initial mean ascorbic acid content of potato rice papads was 16.09 mg/100 g dw, which decreased (p<0.05) consistently to 13.30 mg/100 g dw, after 3 months of storage. This might be due to oxidation of the thermoliabile ascorbic acid into dehydroascorbic acid upon storage ( Kaur et al, 2012;Selvamuthukumaran and Khanum, 2014). The ascorbic acid loss accounted to 17.30% after 3 months of storage period.…”

Section: Phytochemical Content and Antioxidant Activitymentioning

confidence: 99%

“…Color of fried potato products is the most significant visual quality criterion, which is dependent on the amount of reducing sugars in raw tubers because they induce a non enzymatic Millard reaction with free amino acids, forming unacceptable brown to black pigmented products (Ramezani and Aminlari, 2004;Kaur et al, 2012). The range of color in potato products made from K.Chipsona-1, K.Chandramukhi and K.Pukhraj agrees with that reported by Marwaha and Sandhu, (2006) and Kaur et al (2012). Potato papads prepared from all the three cultivars were found to be highly desirable up to 3 months of storage.…”

Section: Phytochemical Content and Antioxidant Activitymentioning

confidence: 99%

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Development and evaluation of nutritionally enhanced potato rice papads (Indian cookie)

Kaur

Aggarwal

2015

JANS

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The present study was carried out to develop papads (Indian cookie) from potato (Solanum tuberosum L.) and rice (Oryza sativa) blends and to analyze them for organoleptic, physicochemical, phytochemical and shelf life quality. Two processing cultivars (Kufri Chipsona-1, Kufri Chandramukhi) and one commonly grown cultivar (Kufri Pukhraj) were evaluated for processing into papad. Based on preliminary sensory trails, papads with boiled potato mash (60%) and gelatinized rice (30%) level of supplementation were found to be most acceptable and these papads were subjected to nutritional evaluation. Results were compared with rice papads (control). Protein content and yield was significantly (p<0.05) higher in control papads compared to potato supplemented papads. Oil uptake significantly (p<0.05) increased on supplementation with potato. Bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly (p<0.05) on incorporation of potato. Between the cultivars, papads enriched with Kufri Pukhraj, a table variety which is considered unfit for processing, displayed the highest phytochemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of potato enriched papads compared to control. During storage of papads at room temperature for up to 3 months, significant (p<0.05) changes in the moisture content, phytochemical content and antioxidant activity were observed. Storage studies showed that the potato supplemented papads can be stored safely for 3 months of storage at ambient temperature.

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Section: Phytochemical Content and Antioxidant Activitymentioning

confidence: 99%

Section: Phytochemical Content and Antioxidant Activitymentioning

confidence: 99%

Development and evaluation of nutritionally enhanced potato rice papads (Indian cookie)

Kaur

Aggarwal

2015

JANS

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“…The initial mean ascorbic acid content of potato supplemented waris was 30.75 mg/100 g dw, which decreased (p < 0.05) consistently to 24.28 mg/100 g dw, after 12 months of storage. This might be due to oxidation of the thermoliabile ascorbic acid into dehydroascorbic acid upon storage (Kaur et al 2012;Selvamuthukumaran and Khanum 2014). The ascorbic acid loss accounted to 21.0 % after 12 months of storage period.…”

Section: Phytochemical Content and Antioxidant Propertiesmentioning

confidence: 99%

“…Potato (Solanum tuberosum L.) is a nutritious vegetable containing significant amount of carbohydrates, superior quality protein, dietary fibre, some minerals and negligible amount of fat (Kaur et al 2012). Beyond these basic nutrients, potatoes contain several secondary metabolites (phytochemicals) with antioxidant activity, which contributes to the physiological defense against oxidative and free radical mediated reactions (Ezekiel et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury

Kaur

Aggarwal

2015

J Food Sci Technol

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The present study was carried out to develop waris from potato and legume blends and to analyze them for organoleptic, physicochemical, phytochemical and shelf life quality. Wari is a partially fermented legume based savoury, used as adjunct in vegetable curries. In this study, potato (boiled and dehydrated) was used to supplement black gram or urad dhal waris. Two processing cultivars (Kufri Chipsona-1, Kufri Chandramukhi) and one commonly grown cultivar (Kufri Pukhraj) were evaluated for processing into waris. Based on preliminary sensory trails, waris with potato (70 %) and urad dhal (30 %) level of supplementation were found to be most acceptable and these waris were subjected to nutritional evaluation. Storage stability of the waris was assessed by storing the product at room temperature for a period of 12 months. Results were compared with dhal waris (control). Protein content was significantly higher in control waris compared to potato supplemented waris. Bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly on incorporation of potato. Between the cultivars, waris enriched with Kufri Pukhraj, a table variety which is considered unfit for processing, displayed the highest phytochemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of potato enriched waris compared to control waris. Between the treatments i.e. boiled mash and dehydrated flour, waris supplemented with boiled potato mash showed a significantly higher content of phytochemicals and total antioxidant activity compared to potato flour waris. However no significant difference was observed in sensory quality of the product prepared either with fresh potato mash or potato flour. Storage studies showed that the potato waris can be stored safely for 12 months with its nutrient constituents intact.

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“…is increasing continuously 27 (Rana and Pandey, 2007). Ideally, potato cultivars suitable for processing should possess high 28 specific gravity and dry matter (DM) content along with low RS content ( Kaur et al, 2012;Kaur 29 and Aggarwal, 2014). In this regard, commercially grown processing (Atlantic and Frito Lay 1533) 30 and popular Indian non-processing (Kufri Jyoti and Kufri Pukhraj) potato cultivars (Kaur and 31 Aggarwal, 2014) along with one locally grown cultivar (PU1) were used as model-systems to 32 identify bio-markers for CIS.…”

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confidence: 99%

Cold storage reveals distinct metabolic perturbations in processing and non-processing cultivars of potato

Datir

Yousf²,

Sharma

et al. 2019

Preprint

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The number of supplementary tables: 4The number of figures: 6 (Colour in online) The number of supplementary figures: 7The word count: 6516 HighlightMetabolomic profiling using 1D 1 H-NMR and bioinformatics analysis of potato cultivars for the identification of metabolites and genes controlling biochemical pathways in cold-stored potato tubers Abstract Cold-induced sweetening (CIS) causes a great loss to the potato (Solanum tuberosum L.) processing industry wherein selection of potato genotypes using biochemical information through marker-trait associations has found to be advantageous. In the present study, we have performed nuclear magnetic resonance (NMR) spectroscopy-based metabolite profiling on tubers from five potato cultivars (Atlantic, Frito Lay-1533, Kufri Jyoti, Kufri Pukhraj, and PU1) differing in their CIS ability and processing characteristics at harvest and after one month of cold storage at 4°C. A total of 39 water-soluble metabolites were detected using 1 H NMR. Multivariate statistical analysis indicated significant differences in metabolite profiles between processing and non -processing potato cultivars. Further analysis revealed distinct metabolite perturbations as induced by cold storage in both types of cultivars wherein significantly affected metabolites were categorized mainly as sugars, sugar alcohols, amino acids, and organic acids. Significant metabolic perturbations were used to carry out metabolic pathway analysis that in turn tracked 130 genes encoding enzymes 3 (involved directly and/or indirectly) involved in CIS pathway using potato genome sequence survey data. Based on the metabolite perturbations, the possible relevant metabolite biomarkers, significantly affected metabolic pathways, and key candidate genes responsible for the observed metabolite variation were identified. Overall, studies provided new insights in further manipulation of specific metabolites playing a crucial role in determining the cold-induced ability and processing quality of potato cultivars for improved quality traits.

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Chlorpropham Affects Processing Quality of Potato During Storage

Cited by 13 publications

References 21 publications

Development and evaluation of nutritionally enhanced potato rice papads (Indian cookie)

Development and evaluation of nutritionally enhanced potato rice papads (Indian cookie)

Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury

Cold storage reveals distinct metabolic perturbations in processing and non-processing cultivars of potato

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