Exploration of potato starches from non-commercial cultivars in ready to cook instant non cereal, non glutinous pudding mix

Abstract

The present study aimed at exploring different properties of starches, isolated from commercial and non-commercial potato cultivars and to determine their suitability for developing a non-cereal pudding mix. The physico-chemical, functional and pasting properties of extracted starches varied significantly (p < 0.05) when compared with corn starch. Potato starches exhibited higher swelling power (27.69–34.54 g/g) and solubility (14.63%–20.43%), lower gelatinization temperature (69.75–70.89 °C), higher peak (5825–9239 cP) and final viscosities (4411–4891 cP) and lower set back viscosities (357-735 cP). The FTIR spectra observed for potato and corn starch was similar in terms of form and intensity of major peaks. Starch isolated from Kufri Pukhraj, an underutilized potato cultivar was selected for making non-cereal pudding mix based upon its distinct pasting properties i.e. higher peak (9239 cP), hold (4188 cP), final (4891 cP), and lower set back (703 cP) viscosity. Formulated mix was compared with pudding mix prepared with corn starch (control). Both samples (p < 0.05) differed significantly in terms of physico-chemical, functional and pasting properties. Sensory evaluation showed non-significant (p < 0.05) difference between non cereal pudding mix and control, indicating high potential of potato starch to replace corn starch in pudding formulations. Storage studies indicated that non cereal pudding mix can be stored for 12 months without impacting quality.