Physical properties of starch of Asian-adapted potato varieties

Zenaida N. Ganga, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

Starch was purified 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 x 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 10g litre-1 NaCl solution significantly decreased and stabilized starch pasting values of all the potato genotypes, but genotypes varied in their relative response to 10g litre-1 NaCl.

Original languageEnglish
Pages (from-to)1642-1646
Number of pages5
JournalJournal of the Science of Food and Agriculture
Volume79
Issue number12
DOIs
StatePublished - 1999
Externally publishedYes

Keywords

  • Pasting properties
  • Potato
  • Processing quality
  • Solanum tuberosum
  • Starch
  • Texture
  • Thermal properties

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