Physical properties of starch of Asian-adapted potato varieties

✍ Scribed by Ganga, Zenaida N; Corke, Harold

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 80 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199909)79:12<1642::aid-jsfa412>3.0.co;2-2

✦ Synopsis

Starch was puri®ed from 24 potato (Solanum tuberosum L) genotypes (varieties and breeding selections) intended for production in Philippine conditions. Genotypes varied widely in their thermal, pasting and other physicochemical properties. The locally bred Philippine varieties and selected advanced clones had comparable starch qualities to the more widely grown commercial varieties from Europe and the USA. The genotypes B71-240.2, LBR 1±5, and the three TPS hybrids (Serrana  LT-7, HPS 7/67 and HPS II/67) had some starch properties that could make them suitable for processing and starch production. Other genotypes have unique properties that could be useful for industrial or other purposes. The addition of 10 g litre À1 NaCl solution signi®cantly decreased and stabilized starch pasting values of all the potato genotypes, but genotypes varied in their relative response to 10 g litre À1 NaCl.