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Relationships between various physicochemical, thermal and rheological properties of starches separated from different potato cultivars
Author(s) -
Singh Narpinder,
Kaur Lovedeep,
Singh Jaspreet
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1538
Subject(s) - syneresis , swelling , amylose , differential scanning calorimetry , chemistry , rheology , solubility , food science , water content , cultivar , starch , materials science , botany , composite material , organic chemistry , thermodynamics , physics , geotechnical engineering , biology , engineering
Various physicochemical, thermal and rheological properties of starches separated from Indian potato cultivars were related to each other using the Pearson correlation. Amylose content, water‐binding capacity (WBC), swelling power, solubility, ash content, transmittance, syneresis and consistency coefficient ( K ) were determined. Amylose content was significantly correlated with swelling power ( r = 0.904), transmittance ( r = 0.656) and syneresis ( r = 0.777) of the starches. Thermal properties such as transition temperatures ( T o , T p and T c ), gelatinisation range ( R ), gelatinisation enthalpy (Δ H gel ) and peak height index (PHI) of the starches were measured using differential scanning calorimetry (DSC). T o , T p and T c were positively correlated with swelling power and negatively correlated with solubility and WBC. PHI was positively correlated with WBC and negatively correlated with ash content and swelling power. R had a negative correlation with WBC ( r = −0.726) and PHI ( r = −0.737). A positive correlation between R and T c was observed. WBC was negatively correlated with swelling power ( r = −0.749). Syneresis of potato starches was positively correlated with transmittance, ash content, swelling power and amylose content. K was positively correlated with amylose content ( r = 0.587). The results showed a significant variation in various functional and thermal properties of starches separated from different potato cultivars. Copyright © 2004 Society of Chemical Industry