Effects of cultivars and starch preparation methods on Japanese potato starch properties

Potato starch is one of the important agricultural products in Hokkaido, the northernmost and second largest island of Japan. The objective of this investigation was to evaluate the effects of cultivars and starch preparation methods on the quality parameters of Japanese potato starch. Potato star...

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Main Authors:	Noda, Takahiro, Suzuki, Tatsuro, Hashimoto, Naoto, Nagasawa, Koichi, Yamauchi, Hiroaki, Sarker, Md. Zaidul Islam
Format:	Conference or Workshop Item
Language:	English
Published:	2012
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/17936/ http://irep.iium.edu.my/17936/ http://irep.iium.edu.my/17936/2/Starch_Update_Proceeding_%2528Bangkok%2529.pdf

id	iium-17936
recordtype	eprints
spelling	iium-179362012-02-20T08:01:38Z http://irep.iium.edu.my/17936/ Effects of cultivars and starch preparation methods on Japanese potato starch properties Noda, Takahiro Suzuki, Tatsuro Hashimoto, Naoto Nagasawa, Koichi Yamauchi, Hiroaki Sarker, Md. Zaidul Islam QD Chemistry Potato starch is one of the important agricultural products in Hokkaido, the northernmost and second largest island of Japan. The objective of this investigation was to evaluate the effects of cultivars and starch preparation methods on the quality parameters of Japanese potato starch. Potato starches from four cultivars: Hokkaikogane, Eniwa,Benimaru, and Norin No. 1, grown over a period of several years in Hokkaido were used. The starches produced with tap water in a local starch factory and with distilled water in a laboratory were investigated for phosphorus content, median granule size, and peak viscosity and breakdown as determined with a Rapid Visco Analyzer. The starch’s median granule size among potato cultivars varied in the following order: Benimaru (43.1 µm) > Hokkaikogane (39.1 µm) ≈ Eniwa (38.2 µm) > Norin No. 1 (33.9 µm). We found that starches of Hokkaikogane and Eniwa, both with a measurably higher phosphorus content, displayed significantly higher peak viscosity and breakdown than those of Benimaru and Norin No. 1. Even within the same cultivar, the starch preparation method has a significant impact on peak viscosity and breakdown. The starches produced with tap water in the factory showed decreased values of peak viscosity and breakdown compared to those produced with distilled water in a laboratory. However, the starch preparation method had a little or no influence on phosphorus content. Median granule size was also completely independent of the preparation method. 2012-02 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/17936/2/Starch_Update_Proceeding_%2528Bangkok%2529.pdf Noda, Takahiro and Suzuki, Tatsuro and Hashimoto, Naoto and Nagasawa, Koichi and Yamauchi, Hiroaki and Sarker, Md. Zaidul Islam (2012) Effects of cultivars and starch preparation methods on Japanese potato starch properties. In: 6th International Conference on Starch Technology, 13-14 February 2012, Bangkok, Thailand. http://www.biotec.or.th/en/index.php/info-center/workshops/477-starch-update-2011-the-6th-international-conference-on-starch-technology
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Noda, Takahiro Suzuki, Tatsuro Hashimoto, Naoto Nagasawa, Koichi Yamauchi, Hiroaki Sarker, Md. Zaidul Islam Effects of cultivars and starch preparation methods on Japanese potato starch properties
description	Potato starch is one of the important agricultural products in Hokkaido, the northernmost and second largest island of Japan. The objective of this investigation was to evaluate the effects of cultivars and starch preparation methods on the quality parameters of Japanese potato starch. Potato starches from four cultivars: Hokkaikogane, Eniwa,Benimaru, and Norin No. 1, grown over a period of several years in Hokkaido were used. The starches produced with tap water in a local starch factory and with distilled water in a laboratory were investigated for phosphorus content, median granule size, and peak viscosity and breakdown as determined with a Rapid Visco Analyzer. The starch’s median granule size among potato cultivars varied in the following order: Benimaru (43.1 µm) > Hokkaikogane (39.1 µm) ≈ Eniwa (38.2 µm) > Norin No. 1 (33.9 µm). We found that starches of Hokkaikogane and Eniwa, both with a measurably higher phosphorus content, displayed significantly higher peak viscosity and breakdown than those of Benimaru and Norin No. 1. Even within the same cultivar, the starch preparation method has a significant impact on peak viscosity and breakdown. The starches produced with tap water in the factory showed decreased values of peak viscosity and breakdown compared to those produced with distilled water in a laboratory. However, the starch preparation method had a little or no influence on phosphorus content. Median granule size was also completely independent of the preparation method.
format	Conference or Workshop Item
author	Noda, Takahiro Suzuki, Tatsuro Hashimoto, Naoto Nagasawa, Koichi Yamauchi, Hiroaki Sarker, Md. Zaidul Islam
author_facet	Noda, Takahiro Suzuki, Tatsuro Hashimoto, Naoto Nagasawa, Koichi Yamauchi, Hiroaki Sarker, Md. Zaidul Islam
author_sort	Noda, Takahiro
title	Effects of cultivars and starch preparation methods on Japanese potato starch properties
title_short	Effects of cultivars and starch preparation methods on Japanese potato starch properties
title_full	Effects of cultivars and starch preparation methods on Japanese potato starch properties
title_fullStr	Effects of cultivars and starch preparation methods on Japanese potato starch properties
title_full_unstemmed	Effects of cultivars and starch preparation methods on Japanese potato starch properties
title_sort	effects of cultivars and starch preparation methods on japanese potato starch properties
publishDate	2012
url	http://irep.iium.edu.my/17936/ http://irep.iium.edu.my/17936/ http://irep.iium.edu.my/17936/2/Starch_Update_Proceeding_%2528Bangkok%2529.pdf
first_indexed	2023-09-18T20:26:59Z
last_indexed	2023-09-18T20:26:59Z
_version_	1777408482811576320

Effects of cultivars and starch preparation methods on Japanese potato starch properties

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