Effect of Low-Temperature Storage on Some Properties of Potato Strach
| Autor: | Sabiniano, Naomy S., Ishibashi, Ken-ichi, Hironaka, Kazunori |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 1995 |
| Předmět: | |
| Zdroj: | 日本食品科学工学会誌. 42(10):815-819 |
| ISSN: | 1341-027X |
| Popis: | application/pdf This study was conducted to determine the effect of storage on the properties of potato starch. Starch was prepared from three varieties of potato, namely; Benimaru, Toyoshiro and Konafubuki, after storage at 5°C for 6 months. The average granule size, phosphorus content, Brabender peak viscosity and breakdown of the starches from the stored tubers for each variety were lower than those from the unstored tubers. The initial pasting temperature did not have a considerable change. The temperature at peak viscosity of Benimaru starch increased, while it decreased for both Toyoshiro and Konafubuki starches after storage. The viscosity and rigidity of 1% starch pastes also decreased during storage while the blue value increased. The decrease in Brabender peak viscosity and breakdown were closely correlated with phosphorus content (r=0.96** and 0.93**, respectively). 三品種のバレイショ(ベニマル,トヨシロ,コナフブキ)を用い,収穫直後と5℃で6ヵ月貯蔵後のものから調製した澱粉の諸性状におよぼす貯蔵の影響を調べた.その結果,6ヵ月貯蔵後のバレイショより調製した澱粉の平均粒径,リン含量,ブラベンダー最高粘度およびブレークダウンは収穫直後のものより低かった.また,糊化開始温度は貯蔵の影響をほとんど受けないことが分かった.ベニマル種の澱粉の最高粘度に達する温度は貯蔵により上昇するが,トヨシロとコナフブキのそれは低下した.1%澱粉溶液の粘性および弾性は貯蔵とともに減少したが,青価は増加した.ブラベンダー最高粘度およびブレークダウンとリン含量との間には,それぞれ高度の相関が認められた. |
| Databáze: | OpenAIRE |
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