Properties of Potato Starch Roasted with Apple Distillery Wastewater

Abstract

This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.

The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers

“…The results of the color measurements of the tested potato starch samples are presented in Table 2 . The color parameter values obtained are similar to those presented in the literature [ 51 , 52 ]. Regarding the lightness (L*), it intensifies for all the starches isolated from potato tubers from the NFT crop; in relation to the starch from the SO object, the highest L* value is marked by the GH starch (two-year average L* = 92.05), while the SO starch has an L* value 8.43 lower and the FT starch by 2.69 ( Table 2 ).…”

Effect of Soil Type and Application of Ecological Fertilizer Composed of Ash from Biomass Combustion on Selected Physicochemical, Thermal, and Rheological Properties of Potato Starch

“…The value of this parameter ranged from 90.2 (Control HL) to 92.9 (GCD4). The values obtained are similar to those presented by other authors [11,21]. The mean value of this parameter for starch from potatoes grown in GC was higher by 1.5 compared to HL soil.…”

Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production

“…The chromatographic analysis of organic acids was carried out in refined and deesterified preparations [12]. Roasted extrudates were prepared for determinations through refining, which allows assuming that all free acids were removed from the sample.…”

“…Researchers also describe the effect of various additives on the physicochemical properties of starch, with particular emphasis put on the impact of these additives on the rheological properties of prepared pastes. However, our faculty has recently undertaken research in the area of so-called "green chemistry", in which the substrates naturally occurring in waste raw materials from the biotechnology industry were used for starch modification [12,13]. This work is part of the undertaken research direction.…”