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Premium Chemical properties of color potato, potato and their starches
Hwa Kang Myung,
Park SooJin,
Lee JeaSoon,
Moon EunYoung,
Lim HakTae,
Choi MiKyeong
Publication year2009
Publication title
the faseb journal
Resource typeJournals
PublisherFederation of American Societies for Experimental Biology
In order to find various uses of color potato (Potato Valley, Co., Ltd., Bora Valley), the present study measured the general elements of the potato, the swelling power of starch made out of color potato, water holding capacity, DSC, SEM, X‐ray, and amylase and amylopectin contents, and also measured chromaticity using potato powder prepared through freeze drying. The water content was higher in color potato (87.7%) than in white potato (80.1%), and the crude protein content was around 3% higher in white potato (12.5%) than in color potato (9.2%). The vitamin C content was higher in color potato (18.8mg/100g) than in white potato (10.5mg/100g). The starch yield was 7.9% in color potato and 17.5% in white potato, and the amylase and amylopectin contents and water holding capacity were not much different between color potato and white potato. The results of starch X‐ray were Type B for both, and when starch structure was examined through SEM no significant difference was observed. In addition, the violet color of the color potato was anthocyan pigment and its content was 139.0mg/100g.
Subject(s)amylopectin , amylose , chemistry , engineering , food science , geotechnical engineering , organic chemistry , pigment , potato starch , starch , water content
SCImago Journal Rank1.709

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