Abstract
The investigation was conducted to study the effects of variations in quality and functional properties of starch isolated from fresh and cured tubers of potato, different varieties and extraction methods. The starch was extracted from four white flesh varieties (Kufri Chipsona-4, Kufri Badshah, Kufri Pushkar, Kufri Bahar) and one pink flesh variety (Kufri Sindhuri). Among the different starch extraction methods tried, the results have been reported for water extraction method (control) and combined method (extraction with ambient water 30 °C + 0.25% NaOH + 2% SDS-ME + 5.25% NaOCl + 0.15% cellulase enzyme). The starch extracted was analysed for its quality and functional characteristics. Starch extracted from potato variety Kufri Chipsona-4 showed higher water absorption capacity (258%), swelling power (38.4 g/g), solubility (35.8%) and light transmittance (22.7%) as compared to other varieties. Syneresis was minimum in the starch of Kufri Pushkar (20.3%) followed by Kufri Bahar (22.5%), Kufri Sindhuri (35.6%), Kufri Badshah (41.7%) and it was maximum in Kufri Chipsona-4 (47.8%). For all the varieties, curing of tubers resulted in lower yield, amylose content, swelling power and solubility; but higher amylopectin, phosphorus, WAC and light transmittance of extracted starch. The combined method of starch extraction was found better than control, as the starch extracted had higher yield, amylopectin content, water absorption capacity, swelling power, solubility and light transmittance.
Similar content being viewed by others
References
N. Singh, A. Kaur, S. Khetan, R. Ezekeil, P. Kaur, I. Naoto, T. Noda, Starch 70(3–4), 170–183 (2017). https://doi.org/10.1002/star.201700130
A. Kaur, N. Singh, R. Ezekiel, S.H. Guraya, Food Chem. 101, 643–651 (2007). https://doi.org/10.1016/j.foodchem.2006.01.054
A.J. Aina, K.O. Falade, J.O. Akingbala, P. Titus, Food Bioprocess Technol. 5(2), 576–583 (2010). https://doi.org/10.1007/s11947-009-0316-6
N. Singh, J. Singh, N.S. Sodhi, B.S. Gill, Food Chem. 81(2), 219–231 (2003). https://doi.org/10.1016/S0308-8146(02)00416-8
R.Y. Avula, R.K. Singh, Potato IV. Food. 3, 105–112 (2009)
S.A.S. Craig, C.C. Maningat, P.A. Seib, R.C. Hoseney, Cereal Chem. 66, 173–182 (1989)
L.G. Thygesen, A. Blennow, S.B. Engelsen, Starch 55(6), 241–249 (2003). https://doi.org/10.1002/star.200390062
T. Noda, S. Tsuda, M. Mori, S. Takigawa, J. Appl. Glycosci. 51, 241–246 (2004). https://doi.org/10.5458/jag.51.241
J. Singh, N. Singh, S.K. Saxena, J. Food Eng. 52, 9–16 (2002). https://doi.org/10.1016/S0260-8774(01)00078-4
J.O. Smith, in: Potato Processing, ed. by W.F. Talburt, and O. Smith (eds.) (4 ed.). (Van Nostrand, Reinhold, New York, 1987) p. 796
J. Singh, O.J. Mccarthy, H. Singh, P.J. Moughan, Food Chem. 106, 583–596 (2008). https://doi.org/10.1016/j.foodchem.2007.06.041
Q. Liu, E. Weber, V. Currie, R. Yada, Carbohydr. Polym. 51, 213–221 (2003). https://doi.org/10.1016/S0144-8617(02)00138-8
Neeraj, Studies on starch isolated from potato subjected to various storage conditions, Ph.D. thesis, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India (2017) https://krishikosh.egranth.ac.in/handle/1/5810031951.
A. Peshin, Characterization of starch isolated from potato tubers (Solanum tuberosum L.). J. Food Sci. Technol. 38(5), 447–449 (2001)
P.C. Williams, F.D. Kuzina, I. Hlynka, Cereal Chem. 47, 417–420 (1970)
R. Koenig, C. Johnson, Colorimetric determination of phosphorus in biological materials. Ind. Eng. Chem. Anal. Ed. 14(2), 155–156 (1942). https://doi.org/10.1021/i560102a026
L. Kaur, N. Singh, J. Singh, Carbohydr. Polym. 55, 211–223 (2004). https://doi.org/10.1016/j.carbpol.2003.09.011
K.N. Waliszewski, A.A. Maria, L.A. Bello, J.A. Monroy, Carbohydr. Polym. 52, 237–242 (2003). https://doi.org/10.1016/S0144-8617(02)00270-9
L.R. Beuchat, J. Agric. Food Chem. 25, 258–265 (1977). https://doi.org/10.1021/jf60210a044
O.P. Sheoran, D.S. Tonk, L.S. Kaushik, R.C. Hasija, R.S. Pannu, Recent advances in information theory, statistics & computer applications by D.S. Hooda & R.C. Hasija. 139–143 (1998) https://14.139.232.166/opstat/default.asp.
Ø. Hammer, D.A. Harper, P.D. Ryan, Palaeontologia Electronica 4(1), 9 (2001)
D. Gray, J.C. Hughes, Tuber quality, in The Potato Crop, ed. by P.M. Harris (Chapman and Hall, London, 1978), pp. 504–544
I.A. Wani, D.S. Sogi, B.S. Gill, J. Food Sci. Technol. 52(7), 4078–4089 (2015). https://doi.org/10.1007/s13197-014-1480-x
N. Singh, L. Kaur, J. Singh, J. Sci. Food Agric. 84, 714–720 (2004). https://doi.org/10.1002/jsfa.1538
T. Noda, S. Tsuda, M. Mori, S. Takigawa, C.M. Endo, K. Saito, Food Chem. 86, 119–125 (2004). https://doi.org/10.1016/j.foodchem.2003.09.035
N.M. Nadiha, A. Fazilah, R. Bhat, A.A. Karim, Food Chem. 121, 1053–1059 (2010). https://doi.org/10.1016/j.foodchem.2010.01.048
U. Uthumporn, Y. Shariffa, A. Fazilah, A. Karim, Colloid Polym. Sci. 290(15), 1481–1491 (2012). https://doi.org/10.1007/s00396-012-2674-2
M.J. Van Der Maarel, B. Van Der Veen, J.C. Uitdehaag, H. Leemhuis, L. Dijkhuizen, J. Biotechnol. 94(2), 137–155 (2002). https://doi.org/10.1016/S0168-1656(01)00407-2
M.R. Debet, M.J. Gidley, Carbohydr. Polym. 64, 452–465 (2006). https://doi.org/10.1016/j.carbpol.2005.12.011
E. Perez, M. Lares, Plant Food Hum. Nutr. 60, 113–116 (2005). https://doi.org/10.1007/s11130-005-6838-9
Y. Zhang, K. Zhu, S. He, L. Tan, X. Kong, Food Hydrocoll. 52, 785–794 (2016). https://doi.org/10.1016/j.foodhyd.2015.07.037
P.L. Soni, H.W. Sharma, S.S. Bisen, H.C. Srivastava, M.M. Gharia, Starch 39(12), 411–413 (1987). https://doi.org/10.1002/star.19870391202
F. Xie, L. Yu, B. Su, L. Chen, J. Cereal Sci. 49(3), 371–377 (2009). https://doi.org/10.1016/j.jcs.2009.01.002
E. Nuwamanya, Y. Baguma, N. Emambux, J. Taylor, P. Rubaihayo, J. Plant Breed. Crop Sci. 2(1), 1–11 (2010)
S.K. Bhupender, B. Rajneesh, S.Y. Baljeet, Int. Food Res. J. 20, 1555–1561 (2013)
N. Lindebooma, P.R. Chang, R.T. Tylera, Starch 56, 89–99 (2004). https://doi.org/10.1002/star.200300218
M.Z. Sitohy, S.S. El-Saadany, S.M. Labib, M.F. Ramadan, Starch 52, 101–105 (2000). https://doi.org/10.1002/1521-379
R.G.F. Visser, L.C.J.M. Suurs, P.M. Bruinenberg, I. Bleeker, E. Jacobsen, Starch 49, 438–443 (1997). https://doi.org/10.1002/star.19970491103
P. Ambigaipalan, R. Hoover, E. Donner, Q. Liu, Food Chem. 143, 175–184 (2013). https://doi.org/10.1016/j.foodchem.2013.07.112
A.A. Karim, M.H. Norziah, C.C. Seow, Food Chem. 71, 9–36 (2000). https://doi.org/10.1016/S0308-8146(00)00130-8
Y. Wu, Z. Chen, X. Li, Z. Wang, LWT-Food Sci. Technol. 43(3), 492–497 (2010). https://doi.org/10.1016/j.lwt.2009.09.017
R.L. Whistler, J.N. BeMiller, Starch, in Carbohydrate Chemistry for Food Scientists, ed. by R.L. Whistler, J.N. BeMiller (Eagan Press, St. Paul, 1996), pp. 117–151
F.F. Yamin, M. Lee, L.M. Pollak, P.J. White, Cereal Chem. 76, 175–181 (1999). https://doi.org/10.1094/CCHEM.1999.76.2.175
L. Kaur, N. Singh, N.S. Sodhi, Food Chem. 79, 183–192 (2002). https://doi.org/10.1016/S0308-8146(02)00130-9
O. Abegunde, T. Mu, J. Chen, F. Deng, Food Hydrocoll. 33(2), 169–177 (2013). https://doi.org/10.1016/j.foodhyd.2013.03.005
D. Kuakpetoon, Y.J. Wang, Carbohydr. Res. 341, 1896–1915 (2006). https://doi.org/10.1016/j.carres.2006.04.013
T. Noda, N. Kottearachchi, S. Tsuda, M. Mori, S. Takigawa, C. Matsuura-Endo, Carbohydr. Polym. 68(4), 793–796 (2007). https://doi.org/10.1016/j.carbpol.2006.08.005
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Phogat, N., Siddiqui, S., Dalal, N. et al. Effects of varieties, curing of tubers and extraction methods on functional characteristics of potato starch. Food Measure 14, 3434–3444 (2020). https://doi.org/10.1007/s11694-020-00579-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-020-00579-x