Potato Starch as Affected by Varieties, Storage Treatments and Conditions of Tubers

Abstract

Potato is among the widely grown crop of the world. It is likely that a large portion of the crop is consumed fresh but majority of it is processed into various products, starch being the predominant one. Starch can greatly contribute to the textural properties of many foods and is widely used in food industry as raw material. Since raw potatoes are perishable and accessible only for few months of the year, the food and starch industry has to rely on stored potatoes during off-season. The various varieties of the crop available in the region, storage conditions, pre and post-storage treatments given to the tubers, packaging materials used, etc. are influencing the physical, chemical and functional characteristics of starch extracted from it. The extraction technology from tubers is also having a significant effect on the quality of starch. The knowledge of physical, chemical and functional characteristics of potato starch as affected by varieties, storage treatments and conditions of tubers will help in ensuring uniform and desirable quality of starch for food industry and also provide information for breeding programs and developing the proper postharvest management practices of potatoes.