Structural and physicochemical characterization of starches obtained from different lines of potato

• Grant number: 13/24080-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2013
• End date: November 30, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Celia Maria Landi Franco
• Grantee: Samara Maistro Bernardino
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

The potato stands out as one of the main vegetable varieties being very important in the human diet due to its availability and nutritional characteristics, as well for technological application in the food, textile, or paper industries. Starch, protein, and dry matter concentrations vary with genetic source, being the dry matter concentration very important for industry and consumption of the tuber. The potato starch in general has low gelatinization temperature, high paste consistency, and clarity. In this project, starches from four different lines of potato will be studied with regard to their structural and physicochemical characteristics aiming your best technological use. (AU)