Morphological, physiochemical and colour characteristics of fresh and cured starch in potato varieties


  • Neeraj CCS Haryana Agricultural University Author
  • Saleem Siddiqui Author
  • Nidhi Dalal Author
  • Bindu Author
  • Anuradha Srivastva Author



Curing, starch purity, starch whiteness, tuber


The present study was conducted to study the morphological, physicochemical and colour characteristics of potato starch extracted by control and combined methods from potato varieties viz., Kufri Chipsona-4, Badshah, Pushkar, Bahar and Sindhuri (fresh and cured). Among these varieties, Kufri Chipsona-4 exhibited maximum percent of small size (< 30 μm) particles (48%). Kufri Sindhuri showed highest starch purity (87.1%) but lowest whiteness (92.2%) whereas, highest whiteness (95.4%) was recorded in starch extracted from Kufri Badshah. Among starch extraction methods, combined method showed significantly lower starch moisture content (11.8%), fat (0.28%), protein (0.31%), ash (0.28%) and crude fibre (0.15%) whereas; starch purity (87.2%), percentage of small size particles (45%) and starch whiteness (96.3%) were observed higher than control methods in all varieties.


Download data is not yet available.


A.O.A.C. (2006): Official Methods of Methods of Analysis. Association of Official Analytical Chemists. Washington, D. C.
Abegunde, O.K., Mu, T.H., Chen, J.W. and Deng, F.M, 2013. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry. Food hydrocolloids. 33(2): 169-177.
Avula, R.Y. and Singh, R.K, 2009. Functional properties of potato flour and its role in product development-A review. Food. 3: 105-112.
Hu, W., Jiang, A., Jin, L., Liu, C., Tian, M. and Wang, Y, 2011. Effect of heat treatment on quality, thermal and pasting properties of sweet potato starch during yearlong storage. Journal of the Science of Food and Agriculture. 91: 1499-1504.
Karmakar, R., Ban, D.K. and Ghosh, U, 2014. Comparative study of native and modified starches isolated from conventional and nonconventional sources. International Food Research Journal. 21: 597-602.
Kaur, A., Singh, N., Ezekiel, R. and Guraya, H.S, 2007. Physicochemical, thermal and pasting properties of starches separated from different potato cultivars grown at different locations. Food Chemistry. 101: 643-651.
Kim, Y.S., Wiesenborn, D.P., Orr, P.H. and Grant, L.A, 1995. Screening potato starch for novel properties using differential scanning calorimetry. Journal of Food Science. 60: 1060-1065.
Kong, X., Bao, J. and Corke, H, 2009. Physical properties of Amaranthus starch. Food Chemistry. 113: 371-376.
Kordylas, J.M, 1990. Processing and preservation of tropical and sub-tropical foods, Macmillan Publishers, 414-426.
Lindeboom, N., Chang, P.R. and Tyler, R.T, 2004. Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: a review. Starch. 56: 89-99.
Liu, Q., Weber, E., Currie, V. and Yada, R, 2003. Physicochemical properties of starches during potato growth. Carbohydrates Polymer. 51: 213-221.
Phogat, N., Siddiqui, S., Dalal, N., Srivastva, A. and Bindu, B, 2020. Effects of varieties, curing of tubers and extraction methods on functional characteristics of potato starch. Journal of Food Measurement and Characterization. 14: 3434–3444.
Peshin, A, 2001. Characterization of starch isolated from potato tubers (Solanum tuberosum L.). Journal of food science technology. 38: 447-449.
Sheoran, O.P., Tonk, D.S., Kaushik, L.S., Hasija, R.C. and Pannu, R.S. 1998. Statistical Software Package for Agricultural Research Workers. Recent Advances in information theory, Statistics & Computer Applications by D.S. Hooda & R.C. Hasija Department of Mathematics Statistics, CCS HAU, Hisar, 139-143.
Singh, J. and Singh, N, 2001. Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars. Food Chemistry. 75: 67-77.
Singh, N., Singh, J., Kaur, L., Sodhi, N.S. and Gill, B.S, 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food chemistry. 81: 219-231.






Original Research Papers

How to Cite

Neeraj, Siddiqui, S. ., Dalal, N., Bindu, & Srivastva, A. . (2022). Morphological, physiochemical and colour characteristics of fresh and cured starch in potato varieties. Journal of Horticultural Sciences, 17(1), 227-236.

Similar Articles

1-10 of 30

You may also start an advanced similarity search for this article.