Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido-Reference-Cited by-同舟云学术

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Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido

Published:2016 Issue:5 Volume:22 Page:687-693
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Pelpolage Samanthi¹,Nakata Kazuma¹,Shinbayashi Yurina¹,Murayama Daiki²,Tani Masayuki³,Yamauchi Hiroaki¹,Koaze Hiroshi¹

Affiliation:

1. Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine

2. The United Graduate School of Agricultural Science, Iwate University

3. Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/22/5/22_687/_pdf

Reference33 articles.

1. Alvani, K., Qi, X., Tester, R. F., and Snape, C. E. (2011). Physico-chemical properties of potato starches. Food Chem., 125, 958-965.

2. AOAC. (2000). “Official methods of analysis”, 17th ed. AOAC International, Gaithersburg, MD.

3. Barichello, V., Yada, R. Y., and Coffin, R. H. (1991). Starch properties of various potato (Solanum tuberosum L.) cultivars susceptible and resistant to low-temperature sweetening. J. Sci. Food Agric., 56, 385-397.

4. Chung, H-J., Li, X-Q., Kalinga, D., Lim, S.-T., Yada, R., and Liu, Q. (2014). Physicochemical properties of dry matter and isolated starch from potatoes grown in different locations in Canada. Food Res. Int., 57, 89-94.

5. Cottrell, J. E., Duffus, C. M., Paterson, L., and George, R. M. (1995). Properties of potato starch: Effects of genotype and growing conditions. Phytochemistry, 40, 1057-1064.

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