Morphological, physiochemical and colour characteristics of fresh and cured starch in potato varieties

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dc.creatorNeeraj
dc.creatorS Siddiqui
dc.creatorN Dalal
dc.creatorB Bindu
dc.creatorA Srivastva
dc.date2022
dc.date.accessioned2026-07-07T03:45:04Z
dc.descriptionThe present study was conducted to study the morphological, physicochemical and colour characteristics of potato starch extracted by control and combined methods from potato varieties viz., Kufri Chipsona-4, Badshah, Pushkar, Bahar and Sindhuri (fresh and cured). Among these varieties, Kufri Chipsona-4 exhibited maximum percent of small size (< 30 µm) particles (48%). Kufri Sindhuri showed highest starch purity (87.1%) but lowest whiteness (92.2%) whereas, highest whiteness (95.4%) was recorded in starch extracted from Kufri Badshah. Among starch extraction methods, combined method showed significantly lower starch moisture content (11.8%), fat (0.28%), protein (0.31%), ash (0.28%) and crude fibre (0.15%) whereas; starch purity (87.2%), percentage of small size particles (45%) and starch whiteness (96.3%) were observed higher than control methods in all varieties.
dc.formatapplication/pdf
dc.identifier0973-354X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=577073671026
dc.identifierhttps://www.redalyc.org/journal/5770/577073671026/
dc.identifierhttps://www.redalyc.org/journal/5770/577073671026/html/
dc.identifierhttps://www.redalyc.org/journal/5770/577073671026/577073671026.epub
dc.identifierhttps://www.redalyc.org/journal/5770/577073671026/movil
dc.identifierhttps://doi.org/10.24154/jhs.v17i1.1312
dc.identifier.urihttp://hdl.handle.net/123456789/442260
dc.languageen
dc.publisherSociety for Promotion of Horticulture
dc.relationhttp://www.redalyc.org/revista.oa?id=5770
dc.rightsJournal of Horticultural Sciences
dc.sourceJournal of Horticultural Sciences (India) Num.1 Vol.17
dc.subjectAgrociencias
dc.titleMorphological, physiochemical and colour characteristics of fresh and cured starch in potato varieties
dc.typeartículo científico

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Journal of Horticultural Sciences - Society for Promotion of Horticulture