Potato: Production, Composition and Starch Processing

Singh, Narpinder; Kaur, Amritpal; Shevkani, Khetan; Ezekiel, R.

doi:10.1002/9781118865606.ch2

Cited by 3 publications

(2 citation statements)

References 86 publications

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“…Potato starch showed the highest final viscosity (6745 cP) followed by mung and corn starches (6388 and 3151 cp, respectively). The highest paste viscosities of potato starch could be attributed to the presence of phosphate groups esterified to amylopectins (Swinkels 1985;Craig et al 1989;Singh et al 2014). Additionally, the largest granular size may also be attributable for the highest paste viscosities of potato starch.…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…However, apart from the pulse starches, potato and corn starches could be other important raw material for the production of noodles (Singh et al 2002). Potato starch has unique desirable characteristics such as low gelatinization temperature, large granule size, high paste viscosity and formation of translucent paste (Singh et al 2014) and has been used in production of several types of noodles. Potato noodles maintain a clear shiny appearance after cooking and have a smooth and slippery texture (Kim et al 1996).…”

Section: Introductionmentioning

confidence: 99%

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Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

et al. 2015

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The effect of xanthan and guar-gum on pasting and noodle-making properties of potato, corn and mung bean starches was studied. Mung bean starch showed the highest amylose content (43.4 %) followed by potato (23.2 %) and corn starch (15.5 %). Potato starch showed the highest swelling power (19.0 g/g) and solubility index (17.5 %) and exhibited the highest paste viscosities. Addition of both gums improved peak viscosity, hot paste viscosity and final viscosity for mung and corn starches; while for potato starch, guar gum increased peak and final viscosities and decreased hot paste viscosity while xanthan gum increased hot paste and final viscosities and decreased peak viscosity. The noodles made from mung bean starch showed the most desirable characteristics in terms of the lowest-cooking loss and adhesiveness. The gums increased noodle cooking time and decreased cooking loss, firmness and cohesiveness.

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Section: Pasting Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

et al. 2015

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Frequency, moisture content, and temperature dependent dielectric properties of potato starch related to drying with radio-frequency/microwave energy

Zhu

Guo

2017

Sci Rep

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To develop advanced drying methods using radio-frequency (RF) or microwave (MW) energy, dielectric properties of potato starch were determined using an open-ended coaxial-line probe and network analyzer at frequencies between 20 and 4,500 MHz, moisture contents between 15.1% and 43.1% wet basis (w.b.), and temperatures between 25 and 75 °C. The results showed that both dielectric constant (ε′) and loss factor (ε″) were dependent on frequency, moisture content, and temperature. ε′ decreased with increasing frequency at a given moisture content or temperature. At low moisture contents (≤25.4% w.b.) or low temperatures (≤45 °C), ε″ increased with increasing frequency. However, ε″ changed from decrease to increase with increasing frequency at high moisture contents or temperatures. At low temperatures (25–35 °C), both ε′ and ε″ increased with increasing moisture content. At low moisture contents (15.1–19.5% w.b.), they increased with increasing temperature. The change trends of ε′ and ε″ were different and dependent on temperature and moisture content at their high levels. The penetration depth (d p) decreased with increasing frequency. RF treatments may provide potential large-scale industrial drying application for potato starch. This research offers useful information on dielectric properties of potato starch related to drying with electromagnetic energy.

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White and orange fleshed-sweet potato starches modified by autoclave

Silva¹,

Bento²,

Bataus³

et al. 2021

RSD

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. The objective of this research, using a Composite Central Rotational Design, was to evaluate whether the moisture and exposure time to a temperature of 121 °C and pressure of 1.1 kgf. cm2 in an autoclave would be capable of modifying the morphological, thermal, functional and pasting properties of orange (OSP) and white (WSP)-fleshed sweet potato starches. The modification increased: the WAI at 60ºC of WSP starch and of WSI at 60ºC of OSP starch, the setback of WSP starch, the final viscosity of OSP starch and enthalpy for both, besides reduced the breakdown of OSP starch. The micrographs of modified starches showed cracks and on the surface of the granules, and pre-gelatinization of OSP starch, confirming that the moisture and exposure time affected their morphological, thermal, functional and pasting properties. Therefore, due the promising use the authors suggest future researches with WSP and OSP autoclaved starches to test technological applications.

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Potato: Production, Composition and Starch Processing

Cited by 3 publications

References 86 publications

Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

Frequency, moisture content, and temperature dependent dielectric properties of potato starch related to drying with radio-frequency/microwave energy

White and orange fleshed-sweet potato starches modified by autoclave

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