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Starch properties of various potato ( Solanum tuberosum L) Cultivars susceptible and resistant to low‐temperature sweetening
Author(s) -
Barichello Valerie,
Yada Rickey Y,
Coffin Robert H
Publication year - 1991
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.2740560314
Subject(s) - sweetening , cultivar , starch , solanum tuberosum , differential scanning calorimetry , food science , chemistry , granule (geology) , potato starch , botany , horticulture , biology , sweetening agents , thermodynamics , paleontology , physics
Abstract Properties of starch granules isolated from different varieties and selections of potato (which vary in their degree of chill sweetening) were examined. Differential scanning calorimetry (DSC) showed an increase in resistance to gelatinisation of isolated starch granules which correlated (r = 0.911) with higher chip scores following storage at 4°C and 12°C. Varying water level content during DSC studies resulted in significantly lower water content required to produce two endotherms for starch isolated from varieties resistant to chill sweetening. These data strongly suggest that starch granule composition might be a factor differentiating the low temperature sweetening sensitive from resistant cultivars, and may provide a screening method for predicting chip colour of potatoes out of storage.