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Potato starch: Novel ingredient for food industry

Potato is a crop cultivated worldwide and starch extracted from potato had superior properties than their cereal starches. The limitations of native potato starch can be overcome by physical, chemical, enzymatic modifications. In fact, potato starch can easily be tailored to the requirements of the final product and ca give superior techno-functional properties to the food than traditionally available cereal starches. It has larger granule size, high purity, longer amylose and amylopectin chains with phosphate ester groups on amylopectin, and form thick, clear viscoelestic gels. These properties make potato starch suitable for use in range of food products and pharmaceutical application. | Int.J.Curr.Microbiol.App.Sci 2020 9 1 1718-1724 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 1 2020 Journal homepage http www.ijcmas.com Review Article https doi.org 10.20546 ijcmas.2020.901.190 Potato Starch Novel Ingredient for Food Industry 112 3 1 Neeraj 1 NidHi alal Vinita BiSHt and U na Iiak.ar 1CCS Haryana Agricultural University Hisar 2Department of Silviculture and Agroforestry Banda University of Agriculture and Technology Banda Uttar Pradesh India 3Banasthali Vidyapith Vanasthali Rajasthan India Corresponding author ABSTRACT Keywords Potato starch Ingredient Food Industry Viscoelastic gels Keywords Potato starch Ingredient Food Industry Viscoelastic gels Article Info Accepted 15 December 2019 Available Online 20 January 2020 Potato is a crop cultivated worldwide and starch extracted from potato had superior properties than their cereal starches. The limitations of native potato starch can be overcome by physical chemical enzymatic modifications. In fact potato starch can easily be tailored to the requirements of the final product and ca give superior techno-functional properties to the food than traditionally available cereal starches. It has larger granule size high purity longer amylose and amylopectin chains with phosphate ester groups on amylopectin and form thick clear visco-elestic gels. These properties make potato starch suitable for use in range of food products and pharmaceutical application. Introduction Among carbohydrate polymers starch is currently enjoying an increased attention owing to the beneficial properties it imparts in food products. Approximately 60 million tonnes starch is extracted annually worldwide from cereals tubers and root crops of which roughly 60 is used in foods and 40 in pharmaceuticals and non-edible purposes Burrell 2003 . Starch acts as texturizer in food products and has applications as thickener colloidal stabilizer gelling agent bulking .