1994 Volume 25 Issue 3 Pages 141-146
The effect of temperature on the properties of potato starch during storage at 1, 5 and 10°C for 6 months were determined. The Brabender peak viscosity, final viscosity at 92.5°C breakdown, swelling power, solubility and phosphorus content decreased while initial pasting temperature, temperature at peak viscosity and blue value of the starches increased during storage. Phosphorus content was highly correlated with Brabender peak viscosity and breakdown (r=0.92 and 0.82, respectively, p<0.01). Higher rates of decrease in viscosity and phosphorus content occurred at 1 and 10°C during storage.
