Some properties of potatoes and their starches II. Morphological,thermal and rheological properties of starches |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China;2. Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China;3. Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA;1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed - University), Longowal, Sangrur, Punjab, India;2. Head of Division, Plant Breeding, National Bureau of Plant Genetic Resources, New Delhi, India |
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| Abstract: | The physico-chemical, morphological, thermal and rheological properties of the starches separated from different potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were studied. The starches separated from the mealier cultivars (Kufri Jyoti and Kufri Badshah) showed lower transition temperatures (To; Tp and Tc), peak height indices (PHI), and higher gelatinization temperature range (R) and enthalpies of gelatinization (ΔHgel) than the starch from the least mealy cultivar (Pukhraj). Swelling power, solubility, amylose content and transmittance values were observed to be higher for Kufri Jyoti and Kufri Badshah potato starches, while turbidity values were lower for these starches. The rheological properties of starches, measured using a dynamic rheometer, showed significant variation in the peak G′, G″ and peak tan δ values. Kufri Badshah and Kufri Jyoti starches showed higher peak G′, G″ and lower peak tan δ values than Pukhraj starch during heating and cooling cycles. Kufri Jyoti and Kufri Badshah starches showed higher breakdown in G′ than starch from the Pukhraj potato cultivar. The large-sized granules of the starches from Kufri Badshah and Kufri Jyoti appeared to be associated with higher values of peak G′ and G″ and consistency coefficient. Starch from the least mealy cultivar (Pukhraj) showed higher retrogradation, which increased progressively during storage at 4 °C for 120 h. |
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