Morphological, physiochemical and colour characteristics of fresh and cured starch in potato varieties
DOI:
https://doi.org/10.24154/jhs.v17i1.1312Keywords:
Curing, starch purity, starch whiteness, tuberAbstract
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.
References
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.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Neeraj, Saleem Siddiqui, Nidhi Dalal, Bindu, Anuradha Srivastva
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors retain copyright. Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited. 
This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.
How to Cite
. 
