Characterization of starch isolated from commercial and non-commercial potato cultivars

Abstract

Starches isolated from commercial potato cultivars (Kufri-Chipsona-3 and Lady Rosetta) and noncommercial potato cultivars (Kufri Pukhraj and Kufri Ganga) were studied for their physico-chemical, functional and pasting properties. Physico-chemical (moisture, protein, ash and amylose content) and functional properties (swelling power, solubility and bulk density) showed significant differences among the isolated starches. Yield was significantly higher in commercial potato cultivars (14.6217.81%) than non-commercial potato cultivars (9.28–10.43%). Starches from non-commercial cultivars displayed very distinct pasting behavior from that of commercial cultivars. The former exhibited higher peak viscosities (5825–9239 cP), final viscosities (3830–4026 cP), breakdown viscosities (1947–5050 cP) and set back viscosities (357–735 cP) indicating their wide application in food industry. Storage studies showed significant changes in the moisture content and functional parameters of starches.