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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(1): 1718-1724
DOI: https://doi.org/10.20546/ijcmas.2020.901.190


Potato Starch: Novel Ingredient for Food Industry
Neeraj1*, Nidhi Dalal1, Vinita Bisht2 and Uma Dhakar3
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:

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.


Keywords: Potato starch, Ingredient, Food Industry, Visco-elastic gels
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How to cite this article:

Neeraj, Nidhi Dalal, Vinita Bisht and Uma Dhakar. 2020. Potato Starch: Novel Ingredient for Food Industry. Int.J.Curr.Microbiol.App.Sci. 9(1): 1718-1724. doi: https://doi.org/10.20546/ijcmas.2020.901.190