FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The properties of potato starch preparations undergone by chemical modyfications and roasting


The aim of the study was determination of the properties of preparations of potato starch obtained as an effect of chemical modifications and next roasting. The preparations of native starch were saturated with iron, heated with glicine or esterified with phosphates. The methods of modification of the potato starch applied in the experiment led to achieving the preparations with different properties from native starch. Starch saturated with iron citrate characterized higher viscosity of 1% gel and higher cell swelling in comparison to native starch and much higher than starch saturated with iron chloride. The subjection of the monostarch phosphate to the additional roasting increased the viscosity of 1% gel, solubility in low temperature as well as water adsorption. All the preparations of the modified starch, except the monostarch phosphate turned out to have increased solubility and decreased viscosity of 1% gel and lower heat of phase transition when they were exposed to the roasting. The starch saturated with iron chloride and roasted, and the roasted monostarch phosphate characterized the lowest susceptibility to the amylolytic enzymes action.


potato starch, iron(III) saturation, glicine heating, monostarch phosphate, roasting