Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes

The aim of the research was to compare several physico-chemical parameters and rheological properties of potato starch from light and colour (red and purple) flesh potatoes, including content of amylose and noncarbohydrate compounds, granule diameter and particle size distribution, FTIR-ATR spectra of starches, as well as pasting ability, and rheological properties. There were no differences in protein and fat content, however coloured flesh potatoes starches contained higher amount of ash in comparison with light flesh varieties. The pasting properties of starches differed from each other and the viscosity of the pastes was influenced by amylose content. Starch pastes obtained from coloured flesh potatoes exhibited higher maximum viscosity than those with light flesh. All analyzed gels were characterized by the non-Newtonian, pseudoplastic, shear-thinning fluids with antithixotropic properties.

Automated summary

The aim of this research was to compare the physico-chemical parameters and rheological properties of potato starch from light and coloured flesh potatoes. It was found that coloured flesh potatoes had higher ash content and higher viscosity in the starch pastes compared to light flesh potatoes. All analyzed gels exhibited non-Newtonian, pseudoplastic, shear-thinning characteristics and had antithixotropic properties.