Effect Of Potato Starch Research Articles

The effect of potato starch and xanthan gum addition on cilantro sauce product development

This study aims to identify consumers’ most liked formulation and evaluate the effect of thickening agents of potato starch (PS) and xanthan gum (XG) on the overall acceptability of cilantro sauces, viscosity, and pH. There are five formulas to be tested: F1 (1% PS), F2 (0.75% PS: 0.25% XG), F3 (0.50% PS: 0.50% XG), F4 (1% XG), and F5 (control). The results show significant differences based on taste and texture in the acceptance test, but no significant differences were discovered based on color and aroma. While no significant changes were identified in pH, there was a substantial difference in the viscosity test for each formulation. Based on the results, the ideal formulation for cilantro sauce consists of 0.75% PS and 0.25% XG (F2).

Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

SummaryThe effects of partial replacement (0%–20%, w/w) of rice flour by potato starch (PS) on the physicochemical properties, microstructures, texture and in vitro digestibility of indica rice flour (IRF) and instant rice noodles (IRN) were systematically investigated. Accordingly, the addition of PS significantly increased the peak viscosity (2876.00–3221.00 mPa·s) and tan δ values (0.14–0.22) but lowered the setback values (2169.00–1036.50 mPa) of the pastes. Rice noodles with 5%–15% PS (PS and IRF at the mixing ratios of 5:95, 10:90, 15:85 and 20:80, respectively) addition exhibited modulated appearance and textural properties. The mutually exclusive phosphate groups of PS facilitated the expansion of starch granules, contributing to the formation of more compact microstructure and higher‐ordered crystalline structures (confirmed by scanning electron microscope and X‐ray diffraction), endowing rice noodles with better cooking and digestive attributes, and visibly increased slowly digestible starches content (26.09%–31.34%). The quality attributes of rice noodles could be accurately predicted by the physicochemical properties of rice flour referring to Pearson’s correlation analysis. The study demonstrates that the blending of PS is both an effective and economical pathway in improving the nutritional and textural properties of IRN.

Effect of potato starch on suitability for 3D printing in golden threadfin bream (Nemipterus virgatus) surimi mixture preparation

Hun-Seo Seo · Ye-Lin Park · Jeong-Cheol Park · Hyeon-Su Han · Yoo-Seok Kang · Ye-Hui Choi · Su-Hyeong Kim · Han-Ho Kim · So-Mi Jeong · Woo-Sin Kang · Su-Ryong Kim · Si-Hyeong Ryu · Ji-Eun Lee · Xiaotong Xu · Ga-Hye Lee · Dong-Hyun Ahn. JABC 2021;64:413-9. https://doi.org/10.3839/jabc.2021.056

Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

The effects of potato starch (4%, 8%, 12%, 16%, and 20%) on the gel properties of hairtail surimi were investigated by rheology, low-field nuclear magnetic resonance (LF-NMR), and magnetic resonance imaging (MRI). The results indicated that the addition of potato starch markedly improved the gel properties, including the maximum texture profiles, gel strength, and water holding capacity. The addition of potato starch significantly increased both the storage modulus and loss modulus after the formation of gel rather than changed the type of two curves. Furthermore, there was a positive correlation between heat-induced gel properties and rheological properties in the surimi-starch system. The LF-NMR results indicated that the addition of potato starch had a positive effect toward the shortening of T2 spin-spin relaxation time of gel and water exchange from free water to bound water. Additionally, more uniform water distribution in surimi gel contained potato starch was observed from the result of MRI. The overall results suggested that interactions of starch-protein promoted the most favorable properties of hairtail surimi at the addition of 16% potato starch.

Effects of potato starch on the properties of wheat dough and the quality of fresh noodles

ABSTRACT The effects of potato starch on the pasting, rheological, and thermal properties of the dough, and the quality of the noodles were analyzed. The results showed that the addition of potato starch increased the pasting properties parameters of the dough, and increased the adhesiveness and hardness of the noodles; reduced the elastic and viscous modulus of the dough, and increased the springiness of the noodles; increased the freezable water content of the dough, decreased the semi-bound water content, and increased the water absorption of the noodles. The gluten network structure of the dough was destroyed, and the cooking loss and breaking rake of the noodles increased. The color and smoothness of the noodles were improved, the taste was worse. The quality of the noodles was acceptable when no more than 20% potato starch was added.

Effects of Raw Potato Starch with High Resistant Starch Levels on Cecal Fermentation Properties in Rats.

The effects of potato starch, isolated from Snowden (SD) and Kitahime (KH) varieties, on cecal fermatation properties in rats were evaluated. In high-amylose cornstarch (HAS), SD and KH groups, cecal acetate and total short-chain fatty acid concentrations were increased and cecal pH was lowered compared to control (CON) group. Further, cecal immunoglobulin A levels were increased and cecal ammonia-nitrogen, p-cresol, skatole and indole concentrations were lowered in HAS, SD and KH groups compared to the CON group. Therefore, potato starch might possess beneficial intestinal fermentation properties.

Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage

Anticaking agents are widely used for preventing lump formation during storage of shredded Mozzarella cheese (SMC). Potato starch (PS) as an anticaking agent may be added in SMC to improve its storage stability. The SMC added with PS was studied for 8 weeks of storage along with control and changes in physico-chemical and sensory attributes were observed. The free fatty acid (FFA) and thiobarbituric acid (TBA) values for SMC with PS reduced by 6.5 and 9.5 times, respectively as compared to control. Sensory and meltability also improved significantly (p < 0.05) as a consequence of PS addition. The aw, pH and tyrosine values also significantly (p < 0.05) decreased in case of SMC with PS than control. Lower aw suggested less available water for various spoilage mechanisms. The SMC with PS had a clean flavor without clumps during entire span of storage.

Filler effect of potato starch and urea on degradation of linear low density polyethylene composites

Starch and urea are used as fillers, owing to their good mechanical and degradable properties, in linear low density polyethylene matrix. Composites of varying amount of starch and urea composition are prepared. Various properties like tensile strength, elongation at break, Young's modulus, shore-D hardness, and water absorption are studied. The tensile strength, elongation at break, Young's modulus, and Shore-D hardness decrease with maleic anhydride treatment of starch and urea for polymer composites. On increasing the amount of filler in the composites, the mechanical properties decrease. The soil-burial treatment of these composites also causes reduction in these properties. The absorption of water increases for one month and decreases later during the period 2–5 months. The increase in absorption might be due to the onset of degradation of composites. The degradation of the composites is also observed by the presence of grooves and pits in optical micrographs of soil-exposed composites.

Effects of Potato Starch and Modified Potato Starch on Breadmaking Properties

Effects of Potato Starch and Modified Potato Starch on Breadmaking Properties

Influence of Unrefined Potato Starch on Cecal Fermentations and Volatile Fatty Acid Absorption in Rats

The effects of uncooked potato starch in the diet on cecal fermentation and absorption of volatile fatty acids and on changes in the digestive supply of nutrients were investigated. Dietary potato starch (25%) markedly increased cecal size and the cecal pool of volatile fatty acids. These were maximal in the postabsorptive state, whereas the most acidic cecal pH readings were observed during the late absorptive period. Compared to the basal diet, feeding potato starch did not change arterial concentrations of glucose, lactate or alanine. Nevertheless, blood acetate was increased, whereas plasma triglycerides and cholesterol were reduced. The digestive balance of nutrients was determined by measurements of portal blood flow and arteriovenous differences across the digestive tract: the digestive supply of glucose was maximal during the absorptive period, but was lower in rats fed the potato starch diet. The absorption of volatile fatty acids was strongly increased by feeding potato starch and was maximal in the postabsorptive state, whereas glucose absorption was finished. The volatile fatty acids then constituted the main source of energetic fuels coming from the digestive tract. These results indicate that the effect of potato starch on digestion and metabolism is similar to that of dietary fibers, and that the regular supply of large amounts of volatile fatty acids, particularly during the postabsorptive period, could bring about substantial changes in liver metabolism.potato starch digestible energy glucose