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KMID : 1024420140180040398
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Food Engineering Progress
2014 Volume.18 No. 4 p.398 ~ p.405
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Influence of Starch Characteristics on the Pasting Properties of Potato Flours Prepared from Yellow-fleshed Potatoes
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Chun Ik-Jo
Kim Hyun-Seok
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Abstract
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The objective of this study was to determine the potato starch characteristics acting as major factors directly affectingthe pasting viscosity characteristics of potato flours. Potato flours were prepared by freeze-drying, and in turn, pul-verizing the whole-tissues from six varieties of yellow-fleshed potatoes, followed by the isolation of potato starchesfrom potato flours. Potato flours were analyzed for proximate compositions, and pasting viscosities. Potato starcheswere investigated for chemical compositions (total starch, damaged starch, apparent amylose, phosphorus), averagegranule size, X-ray diffraction pattern, amylopectin branch-chain distribution, swelling factor, gelatinization, and past-ing viscosity. The pasting viscosity characteristics of potato flours were correlated to potato starch characteristics usingPearson’s correlation. Amylose contents from colorimetric and IPSEC methods were negatively correlated to the peakviscosity of potato flours. Both phosphorus content and swelling factors were strongly correlated to the trough, break-down, final, and setback viscosities of potato flours. Also, the amylopectin short branch-chain distributions and finalviscosities of potato starches were strongly correlated to the pasting viscosity characteristics of potato flours. Overall,the phosphorus content, amylopectin short branch-chain proportion, and final viscosity of potato starches could bemajor factors to estimate the pasting viscosity characteristics of yellow-fleshed potato flours.
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KEYWORD
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Yellow-fleshed potato, potato flour, potato starch, pasting viscosity, physicochemical properties
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