Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan

Abstract

The current study investigates the comparison and quality characteristics of starches isolated from potatoes using different processing methods from three commercial varieties: Lady Rosetta, Asterix and Challenger, for the first time in Pakistan. The analysis of variance revealed that starch yield significantly (P < 0.05) depended on total solids, peeling (12.7%, 12.0% and 12.0%) and unpeeling (15.0%, 14.0% and 14.0%) of potatoes compared to potato varieties for Lady Rosetta, Challenger and Asterix, respectively. Moreover, pasting properties, protein content, redness and yellowness were increased in those starches isolated without peeling while carbohydrates and lightness were increased in peeled potato starches. Furthermore, Fourier-transform infrared spectroscopy analysis revealed that protein (1200-1400 cm À1 ) was present in starch extracted without peeling. Besides, scanning electron microscopy analysis revealed oval-shaped starch granules with no impurities in peeled potato starch. The findings suggest the suitability of peeling process for obtaining a high-quality pure starch.Keywords Fourier-transform infrared spectroscopy, peeled and unpeeled potato, potato starch, rapid visco analyser, scanning electron microscopy.Study of starch yield and quality A. Nawaz et al.

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

“…Most starches are predominantly amylopectin (waxy corn starch can be up to 100% amylopectin) although some sources, such as high amylose corn starch, can have upward of 70% amylose (Lu et al, 2019). In general, it has been observed that higher percentages of amylose lead to more rigid films as denoted by a higher TS and EM and a simultaneous decrease in EAB as a result of an increased crystallinity (Cano, Jimenez, Chafer, Gonzalez, Dilute alkaline steeping (Gani et al, 2017;Van Hung et al, 2016;Ziegler et al, 2017) Potato 390 Mt Wet milling (Bergthaller, 2004;Bertoft & Blennow, 2016;Nawaz et al, 2020;Singh et al, 2018) Cassava root (Gous & Fox, 2017;Rittenauer, Kolesnik, Gastl, & Becker, 2016;You & Izydorczyk, 2002;Yu et al, 2017) Oat (Chu, 2014;Xu et al, 2017) Sago >90 kt Milling followed by wet sieving (Arshad, Zaman, Rawi, & Sarbini, 2018;Ehara, Toyoda, & Johnson, 2018;Karim, Tie, Manan, & Zaidul, 2008;Naseri et al, 2019) Note: Estimated yearly production in Indonesia, the largest producer of sago.…”

Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

“…Nawaz et al. (2020) also found that LR had maximum total solids. Total solids and specific gravity of potatoes depend on the growing conditions, phenotype, and storage conditions (Marwaha et al., 2005).…”

“…The results showed that Caruso variety had significantly (p < .05) maximum value of total solids followed by LR as compared to other varieties, while Sterna had low content of total solids. Nawaz et al (2020) also found that LR had maximum total solids. Total solids and specific gravity of…”

“…Total solids of potatoes were measured using gravity method described in our previous study (Nawaz et al., 2020). Tubers were washed thoroughly and subjected to gravitation method by measuring the weight of potato in water.…”

“…In Pakistan, tuber is cultured widely on an area over 179.3 thousand hectares and the annual production to be 3.84 million tons (Ali et al., 2015). Potato, as a whole or in processed form (potato flour or starch) (Nawaz et al., 2020), is used in many products such as fish snacks (Nawaz, Xiong, Xiong, Chen, et al., 2019), noodles (Nawaz, Xiong, Li, et al., 2019), starch (Nawaz et al., 2020), French fries (Rodríguez et al., 2020), as a gluten free protein source (Nawaz et al., 2021), and fried chips (Rodríguez et al., 2020). Among these, fried chips are widely consumed around the globe, which has attracted the intensive attraction of scientists.…”