Abstract
Potato is one of the widely used vegetables in Indian cuisine. The starch of potato could undergo modification in presence of oxalic acid of tomato during cooking in Indian cuisine leading to the increased cooking time of potato. Present study analyses the effect of oxalic acid on the physicochemical properties of potato starch and investigate the reason behind the increased cooking time of potatoes in Indian food dishes. Water binding capacity, swelling power, solubility and paste clarity were determined for potato starch in the reaction mixture containing a varied concentration of oxalic acid. A significant increase in the water binding capacity and swelling power was observed on increasing the incubation temperature and concentration of oxalic acid. There was a sharp decline in the solubility of starch at higher temperatures and at 1 mg/mL oxalic acid concentration. The unexpected behaviour of solubility at a higher concentration of oxalic acid indicates that oxalic acid at 1 mg/mL alter the solubility of starch molecules in the bulk water. Treated starch showed high transmittance suggesting lesser opaqueness. Scanning Electron microscope results exhibited non-uniformity in starch granules with size varying from 5 μm to 50 μm. Most granules under Scanning Electron Microscope were smooth surfaces with few pores and defects.
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