Flavouring compounds in Indian potato snacks

@article{Raigond2015FlavouringCI,
  title={Flavouring compounds in Indian potato snacks},
  author={Pinky Raigond and Brajesh Singh and A Dhulia and Shelly Chopra and Som Dutt},
  journal={Journal of Food Science and Technology},
  year={2015},
  volume={52},
  pages={8308-8314}
}
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… CONTINUE READING

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