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Vol. 11, Issue 2 (2022)

Correlation between physicochemical functional and viscosity characteristics of potato starch

Author(s):
Neeraj, Siddiqui S, Bindu B and Srivastva A
Abstract:
The present investigation was carried out at the Centre of Food Science and Technology (CFST), CCSHAU, Hisar The fresh and cured potato tubers of Kufri Chipsona-4, Kufri Badshah, Kufri Pushkar, Kufri Bahar and Kufri Sindhuri were used for extraction of starch by combined treatment which is constitute of NaOH-0.25%, + SDS-ME-2%, + Na-hypochlorite (5.25%) + Cellulase (0.15%) treatments. The correlation analysis of the physicochemical, functional and pasting properties of starches provides the valuable insights information of the mechanisms contributing to the functional properties of the starches. Several significant correlations were observed between selected properties of starches. An interrelation between physico-chemical, functional and pasting properties of potato starches was observed. Amylose content had significant impact on swelling power and syneresis tendency of starches.
Pages: 1746-1750  |  245 Views  79 Downloads


The Pharma Innovation Journal
How to cite this article:
Neeraj, Siddiqui S, Bindu B, Srivastva A. Correlation between physicochemical functional and viscosity characteristics of potato starch. Pharma Innovation 2022;11(2):1746-1750.

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