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Effect of Potato Storage and Reconditioning Parameters on Physico–Chemical Characteristics of Isolated Starch
Author(s) -
Pobereżny Jarosław,
Wszelaczyńska Elżbieta,
Gościnna Katarzyna,
SpychajFabisiak Ewa
Publication year - 2021
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.202000019
Subject(s) - starch , amylose , chemistry , food science , potato starch , horticulture , biology
This work aims to determine the effect of time, temperature of storage and the reconditioning process on the physico–chemical characteristics of isolated starch of the potato cultivar used in the production of french fries. The storage and reconditioning processes result in a significant reduction in the large‐size grain (SSG) fraction > 40.1 μm. Long‐term storage (nine months) results in a significant increase in acidity (SA) and a decrease in the amylose (AM) content in starch by 16.5% and 1.3%, respectively. A significantly lower starch stability (SDS) is obtained after storage at a higher temperature (6 °C) and it is 36.6% and 38.8% lower on average for the starch without reconditioning and after reconditioning, respectively. The phosphorus (P tot ) content in starch after harvest averages 647 mg kg −1 . Starch from potatoes stored at 2 °C or 6 °C contains on average 1.5% more P tot than starch from tubers before storage. The starch lightness L ‐value significantly depends on the SSG ( r = 0.851) and SA ( r = −0.760). The best french frie quality (FFQ) values are obtained for starches extracted after harvest and reaches 4.8 points. Reconditioning of tubers after storage results in a significant improvement in the FFQ (0.8 point).