Properties of Starch Obtained from Potato Tubers Influenced by Various Temperatures

Golachowski, A.

doi:10.1002/star.19850370804

Cited by 19 publications

(15 citation statements)

References 12 publications

(7 reference statements)

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“…There are confl icting reports about the effect of storage on the viscosity of starch. Golachowski (1985) reported an increase in viscosity of starch separated from potatoes stored for 12 weeks at 8 and 12°C whereas, Ridley and Hogan (1976) observed a decrease in viscosity of starch separated from potatoes stored for 3 months at 1.7 and 7.2°C. P, K and Ca contents of starch are also affected by storage conditions (Mica 1976).…”

Section: Introductionmentioning

confidence: 85%

“…Storage temperature affects not only the quantity but also the quality of potato starch (Leszczynski 1989). Jhonston et al (1968) observed an increase in amylose content after storage while Golachowski (1985) reported a decrease. There are confl icting reports about the effect of storage on the viscosity of starch.…”

Section: Introductionmentioning

confidence: 90%

“…P, K and Ca contents of starch are also affected by storage conditions (Mica 1976). The results of many of these studies are not comparable because of the differences in materials used and storage conditions (Golachowski 1985). Brabender viscoamylograph and rapid visco-analyzer have been used extensively for measuring starch paste viscosity (Wiesenborn et al 1994) and starch exhibits unique viscosity behaviour with change of temperature (Nurul et al 1989).…”

Section: Introductionmentioning

confidence: 99%

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Physico-chemical and pasting properties of starch from stored potato tubers

et al. 2010

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Starch was separated from tubers of four potato (Solanum tuberosum L.) cultivars, viz. 'Kufri Jyoti', 'Kufri Sindhuri', 'Kufri Chipsona-1' and 'Kufri Chipsona-2' before and after 90 days of storage at 4, 8, 12 and 16°C and, morphological, physico-chemical and pasting properties were studied. Scanning electron microscopy showed oval and irregular shaped starch granules with average diameter of 15 μm, and the granule diameter increased after storage. Peak viscosity was lower after storage at 8°C and higher at 16°C. Hot paste viscosity decreased while breakdown viscosity and set back viscosity increased after storage, and there was no significant change in cold paste viscosity. A significant decrease in pasting time and increase in pasting temperature was observed after storage. Phosphorus content showed significant positive correlation with peak viscosity (r = 0.452, p <0.05) and breakdown viscosity (r = 0.685, p <0.01), and a negative correlation with amylose content (r = -0.674, p <0.01). 'Kufri Sindhuri' starch showed significantly (p <0.05) higher peak, hot paste, breakdown and cold paste viscosity. The X-ray diffraction pattern of starch showed a distinctive maximum peak at around 17°, 2 ϑ and it was not affected by the cultivar or storage temperature.

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Section: Introductionmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Physico-chemical and pasting properties of starch from stored potato tubers

et al. 2010

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“…The structures and physical properties vary with botanical origin, growing conditions, mutations, and maturity (Boyer et al 1976, Golachowski 1985, Swinkels 1985, Asaoka et al 1985, Kolodzie] 1993). Starch consists of two major forms of polysaccharides;…”

Section: Literature Review General Properties Of Starchmentioning

confidence: 99%

“…Starch granule size and shape vary with botanical origin {such as potato-starch granules are oval shaped (15-80 //m), normal-maize starch-granules are round or polygonal shaped (5-20 //m), and tapioca-starch granules are round shaped (3-18 /wm)}, maturity, and growing condition (Banks et al 1974, Greenwood 1979, Golachowski 1985, iVlorrison and Gadan 1987. Scanning electron microscopy (SEM) has been used to study the morphology and surface of starch granules.…”

Section: Starch Granulesmentioning

confidence: 99%

Characterization and food applications of high amylose and other varieties of starch

Kasemsuwan

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INFORMATION TO USERSThis manuscript has been reproduced from the microfihn master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter fece, while others may be from any type of computer printer.The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely a£fect reproduction.In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion.Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book.

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Tuber starch amylose content is associated with cold‐induced sweetening in potato

Jansky

Fajardo

2014

Food Science & Nutrition

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Cold-induced sweetening (CIS) is the accumulation of reducing sugars in potato tubers at low storage temperatures. It is undesirable because it results in dark fry products. Our study evaluated the relationship between genetic resistance to CIS and two starch parameters, amylose content and starch granule size. We found that the amylose content in four CIS-resistant varieties was higher than that in five susceptible varieties. Amylose content was influenced not only by variety but also storage, production year, and field location. However, interactions between amylose content and environmental variables were not detected. In contrast, starch granule size was not associated with CIS resistance. No effect of storage on starch granule size was detected, and interactions among variety, production year, and field location were observed. Tuber starch amylose content should be considered a source of variability for CIS.

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Properties of Starch Obtained from Potato Tubers Influenced by Various Temperatures

Cited by 19 publications

References 12 publications

Physico-chemical and pasting properties of starch from stored potato tubers

Physico-chemical and pasting properties of starch from stored potato tubers

Characterization and food applications of high amylose and other varieties of starch

Tuber starch amylose content is associated with cold‐induced sweetening in potato

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