Abstract
SummaryThe physical properties of potato starch concentrate (96% starch, dry basis) produced by air classification of dried potatoes have been examined. The properties of the starch product are in many respects different from those of commercial potato starch. At a storage temperature of 20°C the product will be stable over long periods at water activities between 0.4 and 0.5. The concentrate possesses high water binding capacity which is a desirable property within food processing. Viscosity studies show that the concentrate is stable towards heat, mechanical shear, moderately acidic conditions, and that the paste viscosities are higher than for potato starch except for the gelatinization peak which indicates restricted swelling of the granules. The acid stability, rate of retro‐gradation and freeze‐thaw stability are very similar to commercial potato starch.
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