Naslov
Characterization of starch isolated from different potato varieties

Autori
Jozinović, Antun ; Kovač, Mario ; Zmaić, Valentina ; Klarić, Ilija ; Šubarić, Drago ; Babić, Jurislav ; Miličević, Borislav ; Lončarić, Ante ; Jokić, Stela ; Vinković, Tomislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
VIII International Congress "Engineering, Environment and Materials in Processing Industry“ - Book of Abstracts / Vujadinović, Dragan ; Mirjana, Beribaka - Zvornik : University of East Sarajevo, Faculty of Technology, 2023, 80-80

ISBN
978-99955-81-44-2

Skup
VIII International Congress "Engineering, Environment and Materials in Processing Industry“

Mjesto i datum
Jahorina, Bosna i Hercegovina, 20.03.2023. - 23.03.2023

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
starch ; potato ; isolation ; characterization

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA