Year: 2004
Type: article
Abstract: Using potato cultivars grown in Hokkaido, the starch properties in potato tubers were characterized. The starch properties determined in this study were the contents of amylose and phosphorus, granule size distribution, and pasting properties using a rapid visco-analyzer. There were wide variations in starch parameters among the 96 potato starch samples used. A high phosphorus content of starch was closely associated with high peak viscosity and breakdown and low peak viscosity temperature. Although the amylose content also had an effect on pasting properties, the correlation coefficients between the phosphorus content and pasting properties were higher than those between the amylose content and pasting properties.
Source: Journal of Applied Glycoscience
DOI: 10.5458/jag.51.241
Institutions: Hokkaido Agricultural Research Center, Hokkaido University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W381663141