Effects of specific cultivar usage and preparation methods in Japanese potato starches.

Potato starch is one of the important agricultural products in Hokkaido, the northernmost and second largest island of Japan. The aim of this study was to evaluate the effects of cultivars and starch preparation methods on the quality parameters of Japanese potato starch. Potato starches from four c...

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Main Authors: Noda, Takahiro, Suzuki, Tatsuro, Hashimoto, Naoto, Nagasawa, Koichi, Yamauchi, Hiroaki, Sarker, Md. Zaidul Islam
Format: Article
Language:English
English
Published: WFL Publisher 2009
Online Access:http://psasir.upm.edu.my/id/eprint/14413/1/Effects%20of%20specific%20cultivar%20usage%20and%20preparation%20methods%20in%20Japanese%20potato%20starches.pdf
http://psasir.upm.edu.my/id/eprint/14413/
http://world-food.net
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Institution: Universiti Putra Malaysia
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spelling my.upm.eprints.144132015-12-18T03:24:43Z http://psasir.upm.edu.my/id/eprint/14413/ Effects of specific cultivar usage and preparation methods in Japanese potato starches. Noda, Takahiro Suzuki, Tatsuro Hashimoto, Naoto Nagasawa, Koichi Yamauchi, Hiroaki Sarker, Md. Zaidul Islam Potato starch is one of the important agricultural products in Hokkaido, the northernmost and second largest island of Japan. The aim of this study 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 (RVA). Among the starch samples used in this study, significant differences were observed across starch quality parameters. We investigated the differences in quality parameters as an effect of individual cultivars. The starch 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. We also examined the effect that the preparation method has on starch quality parameters within the same potato cultivar. We found that the starch preparation method had a little or no influence on phosphorus content. Median granule size was also completely independent on the preparation method. The RVA evaluation revealed that, even within the same cultivar, starches produced in a factory showed lower peak viscosity and breakdown than those produced in a laboratory. WFL Publisher 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14413/1/Effects%20of%20specific%20cultivar%20usage%20and%20preparation%20methods%20in%20Japanese%20potato%20starches.pdf Noda, Takahiro and Suzuki, Tatsuro and Hashimoto, Naoto and Nagasawa, Koichi and Yamauchi, Hiroaki and Sarker, Md. Zaidul Islam (2009) Effects of specific cultivar usage and preparation methods in Japanese potato starches. Journal of Food, Agriculture and Environment, 7 (3 & 4). pp. 155-158. ISSN 1459-0255 http://world-food.net English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Potato starch is one of the important agricultural products in Hokkaido, the northernmost and second largest island of Japan. The aim of this study 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 (RVA). Among the starch samples used in this study, significant differences were observed across starch quality parameters. We investigated the differences in quality parameters as an effect of individual cultivars. The starch 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. We also examined the effect that the preparation method has on starch quality parameters within the same potato cultivar. We found that the starch preparation method had a little or no influence on phosphorus content. Median granule size was also completely independent on the preparation method. The RVA evaluation revealed that, even within the same cultivar, starches produced in a factory showed lower peak viscosity and breakdown than those produced in a laboratory.
format Article
author Noda, Takahiro
Suzuki, Tatsuro
Hashimoto, Naoto
Nagasawa, Koichi
Yamauchi, Hiroaki
Sarker, Md. Zaidul Islam
spellingShingle Noda, Takahiro
Suzuki, Tatsuro
Hashimoto, Naoto
Nagasawa, Koichi
Yamauchi, Hiroaki
Sarker, Md. Zaidul Islam
Effects of specific cultivar usage and preparation methods in Japanese potato starches.
author_facet Noda, Takahiro
Suzuki, Tatsuro
Hashimoto, Naoto
Nagasawa, Koichi
Yamauchi, Hiroaki
Sarker, Md. Zaidul Islam
author_sort Noda, Takahiro
title Effects of specific cultivar usage and preparation methods in Japanese potato starches.
title_short Effects of specific cultivar usage and preparation methods in Japanese potato starches.
title_full Effects of specific cultivar usage and preparation methods in Japanese potato starches.
title_fullStr Effects of specific cultivar usage and preparation methods in Japanese potato starches.
title_full_unstemmed Effects of specific cultivar usage and preparation methods in Japanese potato starches.
title_sort effects of specific cultivar usage and preparation methods in japanese potato starches.
publisher WFL Publisher
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/14413/1/Effects%20of%20specific%20cultivar%20usage%20and%20preparation%20methods%20in%20Japanese%20potato%20starches.pdf
http://psasir.upm.edu.my/id/eprint/14413/
http://world-food.net
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