Abstract
The difference in retrogradation from boiling potatoes in hon-mirin and water was compared. The boiled potatoes were preserved under some conditions. The degree of gelatinization was measured by the β-amylase-pullulanase method, the viscosity profiles of potato starch and potato flour were determined with a Rapid Visco Analyzer, and the surface structure of the potatoes after boiling was observed by electron microscopy.
The degree of gelatinization of the Potatoes boiled with hon-mirin was higher than that with water after 8hours of preservation at room temperature and after 24 hours at 5°C.
The maximum viscosity of potato starch after boiling in a lactic acid solution was lower than that after boiling in water, while boiling in a sugar solution increased the maximum viscosity. The viscosity profile resulting from a mixture of sugar, lactic acid and ethanol was similar to that from hon-mirin.
