2018 Volume 24 Issue 3 Pages 559-565
Starch isolated from cv. Toyoshiro potatoes cultivated with/without calcium fertilizer application in two locations, Kamikawa and Tokachi, was evaluated for total starch, resistant starch, amylose, phosphorous and calcium contents, average granule size, pasting properties and thermal properties. Total starch and resistant starch contents were similar between the control and the calcium treatment in both locations. Average granule size, amylose and calcium contents were significantly higher in the calcium treatment in both locations (p < 0.05). Peak and breakdown viscosities did not significantly differ between the control and the calcium treatment in the two locations. Calcium treatment significantly reduced initiation (T0), peak (TP) and conclusion (TC) temperatures of gelatinization in Kamikawa, and significantly increased T0 and TP in Tokachi, while the enthalpy of gelatinization (ΔH) was similar (p < 0.05).