Optimization and screening of potato varieties for microwave baking

The ten potato cultivars viz Kufri Chipsona-2, Atlanta, Kufri Surya, Kufri Pukhraj, Kufri Khayti, Kufri Jyoti, Kufri Pushkar, Kufri Bahar, Kufri Ashoka and J/99–242 were used for different chemical analysis. The moisture content of varieties differed significantly ranging from 78.87 (Atlanta) to 84.53 (Kufri Pushkar) per cent and dry matter content ranged from 15.30 (J/99–242) to 20.93 (Kufri Khayti) per cent. Starch was minimum in J/99–242 (52.55%) and maximum in Kufri Khayti (85.67%). Highest reducing sugars were found in Kufri Pushkar (210.33 mg/100 g) and lowest in Kufri Pukhraj (55.13 mg/100 g). Lowest level of total sugars was found in J/99–242 (216.10 mg/100 g) and Kufri Khayti (216.67 mg/100 g) the two being at par with each other and highest in Kufri jyoti (816.67 mg/100 g). Minimum non-reducing sugars (104.43 mg/100 g) were also found in J/99–242 and maximum (575.00 mg/100 g) in Kufri Chipsona-2. The potatoes weighing 101–140 g baked for 4 min at 100 power density produced well cooked and highly acceptable product with firm texture and less flesh loss. The flesh loss of baked potato ranged between 3.8 (Kufri Pukhraj) to 12.9 (Kufri Jyoti) per cent. There were significant differences in the cultivars with respect to appearance, flavour, taste and overall acceptability. Variety Kufri Jyoti was most preferred with acceptability index (80.89) followed by Kufri Pushkar (78.22) among the microwave baked potatoes. The dry matter was positively correlated with flavour and taste of baked potatoes which could be due to high amount of starch that forms stable complex with flavour compounds during cooking.