Physicochemical, thermal and pasting properties of starches separated from different potato cultivars grown at different locations

Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido

“…Amylose contents of the starches varied between 18.5 and 23.0% dwb, being in well accordance with the previous reports (Kaur et al, 2007;Gomand et al, 2010;Waterschoot et al, 2014 The results obtained are comparable with the results reported previously (Wiesenborn et al, 1994;Noda et al, 2007). For all four varieties, phosphorous content was reported higher in Kamikawa compared to their counterparts in Tokachi, which is due to the higher availability of phosphorous in Kamikawa soil compared to volcanic ash soil in Tokachi, which has a higher phosphorus binding ability, making phosphorous less available for crops (Shoji and Takahashi, 2002).…”

“…The results obtained were comparable with the results reported by Kaur et al (2007). (Singh and Singh, 2001;Kaur et al, 2007).…”

“…Further, the swelling power was higher for the varieties harvested from Kamikawa compared to their counterparts in Tokachi and also higher for Snowden and Kitahime in Kamikawa, which can be attributed to the higher phosphorous content. As higher phosphorous content in Kamikawa and in late varieties, causes extensive hydration of the granules, it may lead to higher swelling power (Kaur et al, 2007).…”

“…Significant variations are reported in pasting behavior and rheological properties of pastes and gels made from starches from various potato varieties (Wiesenborn et al, 1994 ;Hopkins and Gormley, 2000), while Kaur et al (2007) attributed the variations observed in amylose content, pasting properties and thermal properties, to differences in variety and growing location. Liu et al (2003) reported that regions with low temperature, resulted in starches with higher granule size, lower pasting and transition temperatures and Noda et al (2004a) stated that later harvest dates are found to be enhancing the phosphorous content in starches.…”

Utilização do amido da amêndoa da manga Tommy Atkins como espessante em bebida láctea

“…Amido é o produto amiláceo extraído das partes aéreas comestíveis dos vegetais e fécula é o produto amiláceo extraído das partes subterrâneas comestíveis dos vegetais. O produto deverá ser designado amido ou fécula, seguido do nome do vegetal de origem, tais como amido de milho, fécula de batata (Adebowale et al, 2006;Kaur et al, 2006). Nas indústrias agroalimentares os amidos e derivados são utilizados como ingredientes, componentes básicos ou aditivos adicionados em baixas quantidades para melhorar a fabricação, apresentação ou conservação do produto desempenhando, assim, papel relevante no controle das características de um grande número de alimentos processados (Serrano & Franco, 2005).…”