Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido
Samanthi PelpolageKazuma NakataYurina ShinbayashiDaiki MurayamaMasayuki TaniHiroaki YamauchiHiroshi Koaze
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2016 Volume 22 Issue 5 Pages 687-693

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Abstract

Starches from four processing type potato varieties, cultivated in two locations in Hokkaido prefecture of Japan were evaluated for the effects of variety and growing locations on their physicochemical properties. Amylose and phosphorous contents, average granule size, solubility, swelling power, thermal and pasting properties were evaluated. Pearson's correlation analysis and two-way ANOVA were applied and found that significant differences in amylose content, phosphorous content and average granule size were observed among the four varieties and between the two locations (p < 0.05). Swelling power and pasting properties were higher in starches from Kamikawa, while solubility was higher for starches from Tokachi. Higher T0 and TP observed for Kitahime in Kamikawa and T0, TP and TC for Andover and Snowden in Kamikawa suggest presence of more stable crystalline structures in starch granules grown in Kamikawa. Thus, variety and growing locations affected the starch properties, such as thermal and pasting properties significantly (p < 0.05).

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© 2016 by Japanese Society for Food Science and Technology
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