engleski

Characterization of starch isolated from different potato varieties

The aim of this study was to isolate and characterize starch from eight potato varieties. First, the basic chemical composition of the potato samples was determined, and then the isolation was carried out under laboratory conditions. The isolated starch was air dried, then ground and sieved through a 400 µm sieve. The basic chemical composition, thermophysical properties, swelling capacity and solubility index were determined in the obtained samples. The results showed that the potato variety SL 13-25 had the lowest starch content, while the variety Stilleto had the highest starch content. The content of protein, fat, ash and crude fiber was relatively low, indicating the high purity of all isolated starches. Retrogradation transition temperatures and enthalpies were lower compared to gelatinization temperatures and enthalpies. With increasing temperature, both the swelling capacity and the solubility index of all samples increased.

starch ; potato ; isolation ; characterization

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