Open AccessThe potentials of Indonesian tubers for the development of potato starch substitute: A short review
Author(s) -
Grace Maria Ulfa,
Widya Dwi Rukmi Putri,
Kiki Fibrianto,
Simon Bambang Widjanarko
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/733/1/012098
Subject(s) - potato starch , succinylation , starch , solanum tuberosum , food science , consistency (knowledge bases) , swelling , chemistry , mathematics , horticulture , biology , materials science , biochemistry , composite material , geometry , acetylation , gene
Potato starch becomes one of the popular starches. It is preferred for use in various industries due to its unique characteristics such as a good film-forming ability and consistency. The high phosphate content causes potato starch to have the excellent ability of water binding, swelling, and good consistency. However, potato production in the developing country tends to decrease. Local tubers could be used to be an alternative to substitute it. The modification process could improve the physicochemical and functional properties of the native local tubers starch. Sweet potato has the potential to be developed to substitute potato starch because it comes from the Solanaceae family. Hydroxypropylation, succinylation, and phosphorylation are suggested in producing potato starch substitute.