Effects of varieties, curing of tubers and extraction methods on functional characteristics of potato starch
- PDF / 886,292 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 102 Downloads / 210 Views
ORIGINAL PAPER
Effects of varieties, curing of tubers and extraction methods on functional characteristics of potato starch Neeraj Phogat1 · Saleem Siddiqui1,2 · Nidhi Dalal1 · Anuradha Srivastva1,3 · Bindu Bindu4 Received: 27 December 2019 / Accepted: 24 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The investigation was conducted to study the effects of variations in quality and functional properties of starch isolated from fresh and cured tubers of potato, different varieties and extraction methods. The starch was extracted from four white flesh varieties (Kufri Chipsona-4, Kufri Badshah, Kufri Pushkar, Kufri Bahar) and one pink flesh variety (Kufri Sindhuri). Among the different starch extraction methods tried, the results have been reported for water extraction method (control) and combined method (extraction with ambient water 30 °C + 0.25% NaOH + 2% SDS-ME + 5.25% NaOCl + 0.15% cellulase enzyme). The starch extracted was analysed for its quality and functional characteristics. Starch extracted from potato variety Kufri Chipsona-4 showed higher water absorption capacity (258%), swelling power (38.4 g/g), solubility (35.8%) and light transmittance (22.7%) as compared to other varieties. Syneresis was minimum in the starch of Kufri Pushkar (20.3%) followed by Kufri Bahar (22.5%), Kufri Sindhuri (35.6%), Kufri Badshah (41.7%) and it was maximum in Kufri Chipsona-4 (47.8%). For all the varieties, curing of tubers resulted in lower yield, amylose content, swelling power and solubility; but higher amylopectin, phosphorus, WAC and light transmittance of extracted starch. The combined method of starch extraction was found better than control, as the starch extracted had higher yield, amylopectin content, water absorption capacity, swelling power, solubility and light transmittance. Keywords Potato starch · Kufri chipsona-4 · Amylose · Curing · Functional properties · Varieties
Introduction Potato is an important cash crop producing highest yield per unit area among food crops. High starch content of potato makes it an important ingredient in fabricated foods [1]. Functional properties and form of starch varies great with different botanical species and growing and postharvest conditions among the same species [2]. Starch contributes greatly to the textural properties of many foods and is widely used in food and industrial applications as a thickener,
* Neeraj Phogat [email protected] 1
Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar 125 004, India
2
School of Agricultural Sciences, Sharda University, Greater Noida 201310, U.P, India
3
ICAR-Directorate of Mushroom Research, Solan, India
4
Department of Food Nutrition and Food Technology, Lady Irwin College, New Delhi, India
colloidal stabilizer, gelling agent, bulking agent and water retention agent [3]. Potato starch shows peculiar characteristics as compared to other starches owing to its larger granule size, purity, longer amylose and amylopectin chain length,
Data Loading...
