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Properties of starches separated from potatoes stored under different conditions

Kaur, Amritpal, Singh, Narpinder, Ezekiel, Rajarathnam, Sodhi, Navdeep Singh
Food chemistry 2009 v.114 no.4 pp. 1396-1404
storage conditions, cultivars, starch granules, texture, food analysis, amylose, transmittance, swelling (materials), food storage, potato starch, viscosity, storage quality, potatoes, food composition, pasting properties, thermal properties
Starches from 11 potato cultivars stored at five temperatures (4, 8, 12, 16 and 20°C) for 120 days were evaluated for physicochemical, thermal and pasting properties. Amylose content and swelling power increased with increase in storage temperatures. The proportion of small size granules was higher in starches from potatoes stored at 4°C. The starch granules of stored potatoes were slightly rough-surfaced and pitted; the effect was pronounced in those stored at 4°C. Starches from potatoes stored at 4°C showed lower onset gelatinization temperature and conclusion temperature than did starches from potatoes stored between 8 and 20°C. Starches from potatoes stored at higher temperature (20°C) showed higher peak viscosity, set back, as well as gel hardness, chewiness and gumminess than did starches from those stored between 4 and 16°C. Amylose content showed significant positive correlation with gumminess and setback while swelling power showed significant positive correlation with peak viscosity and hot-paste viscosity.