Correlation between the compositional and pasting properties of various potato starches

Abstract

Multiple linear regression equations were used to develop the correlation between the compositional and rapid visco-analysis (RVA) pasting properties of various potato starches. The amylose of potato starches had a negative correlation with the peak viscosity (PV) and breakdown (BD) and a positive correlation with the setback viscosity (SV) and peak viscosity temperature (PVT). By contrast, phosphorus had a positive correlation with PV, BD, and SV and a negative correlation with PVT. In addition, the median granule size had a positive correlation with PV and BD. By contrast, a negative correlation of the median granule size was observed with SV and PVT. The correlation coefficients of amylose–phosphorus, amylose–granule size, and phosphorus–granule size interactions indicated that amylose had more influence than had phosphorus or had the median granule size on PV and BD. Furthermore, amylose had a greater influence than had the granule size on SV and PVT. Similarly, amylose had more influence than had phosphorus or had the median granule size on PVT. However, the correlation developed in this study was useful for predicting the influence of a specific component and the compositional interaction on the RVA pasting properties.