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Properties of Starch Obtained from Frozen and Thawed Potato Tubers
Author(s) -
Golachowski A.
Publication year - 1987
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19870390405
Subject(s) - potato starch , starch , food science , potassium , viscosity , chemistry , sodium , botany , materials science , composite material , biology , organic chemistry
Starch separated from frozen potato tubers differed from that separated from unfrozen material in the initial pasting temperature and viscosity of 7% pastes. The starch separated from frozen and thawed potato tubers was characterized by higher temperatures of pasting than starch obtained from unfrozen potato tubers. Moreover, it showed some differences in granularity, phosphorus, calcium, sodium and potassium content as well as viscosity of 7% pastes in comparison with starch obtained from unfrozen potato tubers.