Potato Starch Paste Behavior as Related to Some Physical/Chemical Properties

Abstract

Potato starch with anomalous stable (constant with time) paste viscosity has been proposed as a natural replacement for cross-linked starch, Embut its behavior and the influencing factors are not well understood. Starch from 44 samples of potato tubers representing 34 genotypes was analyzed for phosphorus, mean granule diameter, amylose, cal-600cium, magnesium, sodium, and potassium. Except for granule diame-> ter, sodium, and potassium, each of those properties correlated C significantly with one or more of five paste characteristics determined using the Brabender Visco-amylograph. Three samples had a stable > viscosity in 1 yr of the study, but their behavior was not associated with unusual values of the other measured properties. The stable vis-200cosity is probably a heritable trait influenced by cultural and climatic factors.

Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources

“…The starches have been reported to differ in granules size, shape, presence of phosphate esters, amylose to amylopectin ratio that in turn is responsible for rheological, thermal and other functional properties (Wisenborn et al 1994). The granules size and geometry differed significantly among various starches.…”

Quality evaluation of millet-soy blended extrudates formulated through linear programming

“…Peak and final viscosities are important parameters, to have an understanding of product behaviour during and after processing. Liang and King (2003) reported on the pasting effects of lipids and amino acids on rice starch and various reports suggested that pasting characteristics (Lai 2001), rheological properties of paste and gels (Kim et al 1995;Wiesenborn et al 1994) and other functional properties (Zobel 1984) of flour and starches vary with species and variants.…”

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

“…The isolated potato starch contained 32.52% amylose and 67.48% amylopectin. The amylose content of potato starch varies from 23 to 31% for potato starch genotypes (Kim et al, 1995;Wiesenborn et al, 1994).…”