Potato cultivars as a source of starch in brazil: Physicochemical characteristics of the starches and their correlations

Abstract

As a source of starch, potato remains unexploited in Brazilian industries, where they typically utilize corn and cassava. Considering the emerging need for using potato as a source of commercial starch, this study evaluated starches extracted from seven cultivars of potatoes with limited commercial usage in Brazil. Potatoes were grown under the same environmental conditions and cultural practices. After harvesting, the potato tubers were processed for the extraction of starch. The proximate composition, amylose content, resistant starch, minerals, as well as pasting and thermal properties of extracted starch samples were analyzed. Starch characteristics varied with the cultivar. Using correlation analysis, we demonstrated that minerals have a robust effect on starch characteristics. Moreover, positive correlations were observed between phosphorus, potassium, magnesium, resistant starch, viscosity peak, breakdown, and gelatinization enthalpy. Calcium had a positive correlation with the amylose content and the percentage of starch retrogradation. Starch samples showed important differences in their physicochemical properties, which are advantageous for industrial applications allowing a larger diversification and incentive to the production of potato for industry in Brazil.