The potentials of Indonesian tubers for the development of potato starch substitute: A short review

Abstract

Abstract Potato starch becomes one of the popular starches. It is preferred for use in various industries due to its unique characteristics such as a good film-forming ability and consistency. The high phosphate content causes potato starch to have the excellent ability of water binding, swelling, and good consistency. However, potato production in the developing country tends to decrease. Local tubers could be used to be an alternative to substitute it. The modification process could improve the physicochemical and functional properties of the native local tubers starch. Sweet potato has the potential to be developed to substitute potato starch because it comes from the Solanaceae family. Hydroxypropylation, succinylation, and phosphorylation are suggested in producing potato starch substitute.