Potato Starch: Novel Ingredient for Food Industry

raj, Nee; Dalal, Nidhi; Bisht, Vinita; Dhakar, Uma

doi:10.20546/ijcmas.2020.901.190

Cited by 6 publications

(4 citation statements)

References 7 publications

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“…Similar amylose content in potato starch has been reported by Sanchez-González et al [ 31 ]. The relative amounts of amylose and amylopectin are known to influence both nutritional and technological properties of starch such as susceptibility to enzymatic hydrolysis, gelling, and pasting behavior, which could be of biotechnological importance [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Tiruneh

Negatu

Satheesh

2021

International Journal of Food Science

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Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal stability of pineapple juice. The experiment was carried out on a two-factor factorial design arranged in CRD. The first factor (starch type with two levels (anchote and potato)) and the second factor (starch concentration with three levels (1%, 3%, and 5%)) were considered. The starch-added juice samples were preserved for 15 days at room temperature. The physicochemical properties, colloidal stability, microbial counts, and sensory analysis were conducted in a 7-day interval including the first day. The results revealed that different starch concentrations showed a significant effect ( P ≤ 0.05 ) on the cloud stability, most of the physicochemical properties and microbial count of pineapple juice as compared to the control. The turbidity and viscosity of the juice samples were increased significantly ( P ≤ 0.05 ) by the starch addition; in contrast, pulp sedimentation and microbial counts were decreased. As storage duration increased, turbidity, viscosity, TSS, pH, and vitamin C content of juice decreased, whereas sedimentation, TA, and microbial count increased. The results revealed that the total bacterial and fungal counts of pineapple juice samples were rising as storage durations increased. The maximum cloud retention was observed in juice added with 5% anchote starch. Finally, it is confirmed that starch (anchote and potato) addition positively affected the colloidal stability of pineapple juice and also possessed high potential to extend the shelf life.

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Section: Resultsmentioning

confidence: 99%

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Tiruneh

Negatu

Satheesh

2021

International Journal of Food Science

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“…In food industry, starch is mostly employed to thicken, stabilize and enhance the mouth feel of canned foods such as soups, puddings, gravies, pie-fillings, and sauces. In puddings, starch is employed to enhance viscosity and smoothness; once starch is supplemented into surimi seafood; it alters the texture, ameliorate freeze-thaw stability, and reduces the product cost [57]. Starch has been found to be used in the below products for improvement of their properties [57].…”

Section: Starch In Food Industrymentioning

confidence: 99%

“…In puddings, starch is employed to enhance viscosity and smoothness; once starch is supplemented into surimi seafood; it alters the texture, ameliorate freeze-thaw stability, and reduces the product cost [57]. Starch has been found to be used in the below products for improvement of their properties [57]. Bread manufacturing to ameliorate bread crumb attributes and baking performance.…”

Section: Starch In Food Industrymentioning

confidence: 99%

Starch Metabolism in Plant and Its Applications in Food Industry

Nsanzabera,

Irakoze,

Manishimwe

et al. 2023

ABC

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Starch, a polymer of sugars in plants, is widely used in various industries due to its properties. It is synthesized through ADP-glucose formation and enzyme-mediated processes. Starch is formed during the day and broken down into sugars at night, which are then transported and converted back to starch in storage tissues. This review explores starch metabolism pathways and its role in the food industry, providing valuable insights on energy storage in plants.

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“…The common uses for potato starch in cuisine include thickening, stabilizing, and gelling [7]. Xanthan gum, which can be used as a thickener, stabilizer, and emulsifier for various food products, is produced when Xanthomonas compestris bacteria digest dextrose [8].…”

Section: Introductionmentioning

confidence: 99%

The effect of potato starch and xanthan gum addition on cilantro sauce product development

Inneke

Kristopo

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study aims to identify consumers’ most liked formulation and evaluate the effect of thickening agents of potato starch (PS) and xanthan gum (XG) on the overall acceptability of cilantro sauces, viscosity, and pH. There are five formulas to be tested: F1 (1% PS), F2 (0.75% PS: 0.25% XG), F3 (0.50% PS: 0.50% XG), F4 (1% XG), and F5 (control). The results show significant differences based on taste and texture in the acceptance test, but no significant differences were discovered based on color and aroma. While no significant changes were identified in pH, there was a substantial difference in the viscosity test for each formulation. Based on the results, the ideal formulation for cilantro sauce consists of 0.75% PS and 0.25% XG (F2).

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Potato Starch: Novel Ingredient for Food Industry

Cited by 6 publications

References 7 publications

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Starch Metabolism in Plant and Its Applications in Food Industry

The effect of potato starch and xanthan gum addition on cilantro sauce product development

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