Abstract
Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Furthermore, the gelatinization properties and in vitro digestibility of the representative calcium- and magnesium-fortified starches were tested. The maximum calcium content of the fortified potato starches was as high as 686 ppm with the addition of a high-concentration CaCl2 solution, while the calcium content of the control potato starch was 99 ppm. The magnesium content increased from 89 to 421 ppm by treatment of the potato starch with an MgCl2 solution. Markedly lower values of peak viscosity and breakdown were observed in calcium- and magnesium-fortified potato starches than in the control potato starch. However, the gelatinization temperature and enthalpy as well as resistant starch content of calcium- and magnesium-fortified potato starches were similar to those of the control potato starch. It is concluded that potato starches with altered pasting properties can be easily manufactured by the use of solutions containing high levels of calcium and magnesium.
Highlights
Potato starch has been manufactured in local factories in Hokkaido, the northernmost island ofJapan, and has been widely incorporated into many foods including fish paste products, noodles, and shrimp crackers
The phosphorus content of the control potato starch was as high as 801 ppm, which was in accordance with the content reported in the previous literature from our laboratory [6,9,10,19,20]
The present study has revealed an effective way to prepare calcium- and magnesium-fortified potato starches with drastically decreased values of peak viscosity and breakdown using potato starch produced at a local factory in Hokkaido
Summary
Potato starch has been manufactured in local factories in Hokkaido, the northernmost island ofJapan, and has been widely incorporated into many foods including fish paste products, noodles, and shrimp crackers. Potato starch naturally contains metal cations that are attached to the phosphate ester groups by ion forces [7,8,9,10]. The cation in the starch extracted from potatoes with distilled water in the laboratory is mainly potassium [7,10]. In starch extracted with tap water, some of the potassium is displaced by calcium, magnesium and other cations through an ion-exchange process [8]. As the tap water used for potato starch extraction in Hokkaido has extremely small amounts of calcium, magnesium, and other cations, the degree of the displacement is small. Potato starches produced in local factories in Hokkaido generally have low concentrations of calcium (
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