Int.J.Curr.Microbiol.App.Sci (2020) 9(1): 1718-1724

International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 1 (2020) Journal homepage: http://www.ijcmas.com

Review Article https://doi.org/10.20546/ijcmas.2020.901.190

Potato Starch: Novel Ingredient for Food Industry

Neeraj1*, Nidhi Dalal1, Vinita Bisht2 and Uma Dhakar3

1CCS Haryana Agricultural University, Hisar 2Department of Silviculture and Agroforestry, Banda University of Agriculture and Technology, Banda, Uttar Pradesh, India 3Banasthali Vidyapith, Vanasthali, Rajasthan, India

*Corresponding author

ABSTRACT

K e yw or ds Potato is a crop cultivated worldwide and starch extracted from potato had superior properties than their cereal starches. The limitations of native Potato starch, potato starch can be overcome by physical, chemical, enzymatic Ingredient , Food Industry , Visco- modifications. In fact, potato starch can easily be tailored to the elastic gels requirements of the final product and ca give superior techno-functional

Article Info properties to the food than traditionally available cereal starches. It has

Accepted: larger granule size, high purity, longer amylose and amylopectin chains 15 December 2019 with phosphate ester groups on amylopectin, and form thick, clear visco- Available Online: elestic gels. These properties make potato starch suitable for use in range of

20 January 2020 food products and pharmaceutical application.

Introduction Property of starch depends on its source. Starches extracted from cereals will differ in Among carbohydrate polymers, starch is techno-functional properties than those currently enjoying an increased attention extracted from vegetables. The major owing to the beneficial properties it imparts in differences in starch properties are attributes food products. Approximately, 60 million to amylose/amylopectin ratio, granule size tonnes starch is extracted annually worldwide distribution, mean granule size, mineral from cereals, tubers and root crops, of which content and presence of naturally occurring roughly 60% is used in foods and 40% in non-carbohydrate impurities (Aina et al., pharmaceuticals and non-edible purposes 2010; Neeraj, 2017). (Burrell, 2003). Starch acts as texturizer in food products and has applications as Starch is synthesized by plant cells is made up thickener, colloidal stabilizer, gelling agent, of two polymers: amylose and amylopectin. bulking agent and water retention agent. Amylopectin consists of linear chains of

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Int.J.Curr.Microbiol.App.Sci (2020) 9(1): 1718-1724 glucose units linked by α-1,4 glycosidic duration crop, it produces more quantity of bonds and is highly branched at the α-1,6 dry matter, edible energy and edible protein in positions by small glucose chains at intervals lesser duration of time than cereals like rice of 10 nm along the molecule’s axis. Amylose, and wheat. Industrial uses of potatoes include on the other hand, is essentially a linear chain products like frozen fries, flakes, snacks, flour of α-1,4 glucans with limited branching points and starch (Gómez-Castillo, 2013). at the α-1,6 positions. The relative amounts of amylose and amylopectin are known to Properties of potato starch influence both nutritional and technological properties of starch such as susceptibility to High content of phosphorus esterified with enzymatic hydrolysis, gelling and pasting some of the glucose units of the amylopectin behavior, which could be of biotechnological is a specific property of potato starch. Potato importance (Gerard et al., 2002). starch contained less protein, lipid and ash contents as compared to corn and tapioca Starch Distribution around the world starch. Potato starch is unique compared to cereal starches (corn, wheat, rice, etc), Maize or corn starch makes up more than because of its larger granule size and purity, 80% of the world market for starch with most longer amylose and amylopectin chain length, of this produced in the USA. Europe is the presence of phosphate ester groups on major producer of wheat and potato starches, amylopectin, ability to exchange certain whereas cassava or tapioca starch is produced cations with corresponding effects on mainly in Asia. Corn and potato starches are viscosity behaviour, ability to form a thick widely used commercially. Tuber or root visco-elastic gel (Singh et al., 2003). Potato starches have both larger granules and lower starch had certain limitations such as low protein and lipid contents than cereal starches. shear resistance, thermal resistance, thermal Upon processing, tuber and root starches form decomposition and high tendency towards clear pastes that have a bland taste, which retrogradation. This limits its use in some have advantages in many food applications. industrial food applications. Generally, root and tuber crops are rich sources of starch containing 70- 80% of Potato starch extraction methods water, 16-24% starch (85-87% dry matter), trace quantities (< 4%) of protein and lipids Starch can be extracted using different besides other minerals and vitamins (Hoover, methods, depending on the plant source and 2001). Although a wide range of tuber crops end use of the starch. Extraction procedures are grown worldwide, only five species affect both the chemical composition and the account for almost 99% of the total world physical properties of starch. Potato starch production. These are potato can be isolated by various extraction methods (Solanumtuberosum, 46%), cassava (Manihot using different steeping times, extraction esculenta, 28%), sweet potato (Ipomea temperatures, concentration and nature of batatas, 18%), yams (Dioscorea spp., 6%) and chemicals, enzymes, etc. have been used by taro (Colocassia, Cytosperma, Xanthosoma different workers to isolate starch from spp., 1%). UNESCO (United Nations different sources. So combined method Educational, Scientific and Cultural required for starch extraction having all the Organization) declared potato as the food of desirable qualitative properties so that it can future during the ‘International Year of Potato be used in different food products (Neeraj, 2008’ and stated potato as the 3rd most 2017). important World food crop. Being a short 1719

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Table.1 Method of extraction of potato starch and its effect on starch properties

Extraction Extraction Changes in potato starch References Methods treatment Physical Heat-moisture Modified starch showed decreased relative Gunaratne and treatment crystallinity exhibiting A+B X-ray pattern. It also Hoover, (2002) had lower amylose leaching, lower swelling factor, and higher enzymatic hydrolysis. Microwave and Improved emulsifying and surfactant properties Cízová et al., ultrasound 2008 irradiation Pulsed Electric Intra-granular molecular rearrangement of starch Han et al., 2009 Field granules which resulted into changes related different physico-chemical properties of treated starch inducing some new characteristics and functions High Hydrostatic Distorted molecular integrity, crystallinity was Blaszczak et al., pressure preserved, demonstrated limited swelling 2005; Stute et al., 1996 Chemical Epichlorohydrin Solubility of cross-linked starch decreased with Kaur et al., 2006 and Phosphoryl increasing degree of cross-linking at all Chloride temperatures when compared to native starch Alkali (NaOH) higher swelling power and solubility; lower protein Uthumporn et content, higher starch purity, higher peak viscosity, al., (2012); final viscosity, lower paste stability and higher Neeraj (2017) gelatinization temperature as compared to distilled water extraction methods. Sodium Swelling power and solubility increased, increased Singh & Kaur, dodecylsulphate: peak viscosity, starch protein content decreased, 2004; Blake et Mercaptoethanol purity increased; amylose content, swelling power al., (2015); solution and peak viscosity were significantly increased, peak Neeraj (2017) time and peak temperature decreased for starches. N-propanol: water Pasting viscosity decreased, thermal stability of Neeraj (2017) starch decresed, syneresis increased, starch lipid content decreased Sodium Modified starch had higher concentration of larger Khan et al., hypochlorite and granules, higher swelling power, solubility, water (2014); Neeraj hydrochloric acid holding capacity with better paste clarity and and Bisht (2018) improved pasting characteristics than native starch Enzymatic Cellulase Starch yield increased, freeze thaw stability, pasting Sit et al., (2015) ; temperature, paste clarity and swelling of the starch Neeraj (2017) granules increased Protease Protein content decreased, high amylose and resistant Correia starch contents and produced strong, elastic and andBeirão-da- stable gels Costa, (2012)

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Table.2 Application of potato starch in food products according to its functional properties

Food application Desired quality Starch Properties Bread making Improve bread crumb High amylose starch, high gelling characteristics and baking strength, as thickeners, high water performance absorption capacity, Increased stability in the hot paste, paste stability Gelling and Formation of clear or opaque High paste viscosity, high breakdown thickening agent in based on desired product viscosity and low setback viscosity pie and salad dressing Cantonese noodles, Desirable color and texture Highly swelled starch increase Fish paste smoothness and tendency to reduce products firmness and elasticity Frozen food Better uniformity, stability and Lower setback viscosity, Low paste products, canned texture of product. Product has temperature, low gelling point and products better freeze thaw stability lower amylose content and low retrograding tendency High temperature Stabilizing agent- the texture Resistance to heat treatment lowest cooked food of the product doesn’t change swelling index, formed very viscous, on heating firm gel after cooling Jellies and fruit Increased paste clarity greater stability of the starch structure, improvement of inter and intramolecular bonding UHT food Canned products Higher stability ratio, high resistance of products starch paste to viscosity breakdown as shear applied, stability against high temperature degradation Dairy products As texturizers Low viscosity, high clarity and low- temperature stability

Extraction procedures affect both the Modification of native potato starch chemical composition and the physical properties of starchand this is presented in Native starches irrespective of their source are Table 1 (Neeraj, 2017). Selecting an undesirable for many industrial applications appropriate starch extracting method is because of their inability to withstand restricted to obtain a pure product with processing conditions such as extreme maximum yield and recovery, lowest cost, temperature (has low thermal resistance), and application of a series of interrelated diverse pH and high shear rate (has low shear stages allowing the non-starchy fraction to be resistance) (Singh et al., 2007), high ability to removed without affecting the granule native retrograde, loss of viscosity, syneresis structure and minimal incidence on its tendency and thickening power upon cooking physico-chemical and mechanical properties and storage particular at low pH.Native starch (Correia and Beirao-da-Costa, 2012). can be tailored by chemical, genetic,

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Int.J.Curr.Microbiol.App.Sci (2020) 9(1): 1718-1724 enzymatic and physical treatments to enhance starch’, which has nutritional benefits. Unlike its specific and desired properties, and these normal starch, resistant starch is not digested can be used to improve the physiochemical, in the small intestine but is fermented in the morphological, rheological and functional large intestine by gut bacteria, producing properties of some native starch. short-chain fatty acids such as butyrate that are beneficial for colon health. . Starch having The properties of native potato starch, different qualitative properties can be utilized however, may not be desirable for all in a range of food products (Table 2). Potato applications. Modification of potato starch starch has the highest level of phosphate can help in this respect. So to these among commercial starches, and this is in part shortcomings may be overcome by starch responsible for the high swelling power and modification by chemical (NaOH, NaOCl, stable-paste properties of this starch. The high acid, alcohol), physical (heat-moisture viscosity of potato starch can be utilized to treatments, annealing, microwave heating), have an advantage in instant soups and sauces and enzymatic methods (cellulase, protease, (Singh et al., 2003). lipase) (Neeraj, 2018). In conclusion, potato is grown as a vegetable Application of potato starch for consumption, and is processed into snacks. Starch can be extracted from potatoes Food is multi-component, multi-phase system can be stored for a longer time. Starch is that contains complex mixture of water, present as a macro-constituent in many foods polysaccharides, proteins, lipids and and its properties and interactions with other numerous minor constituents. Potato starch is constituents, particularly water and lipids, are most commonly used to thicken, stabilize and of interest to the food industry and for human enhance the mouthfeel of canned foods such nutrition. Potato starch has superior functional as puddings, pie- fillings, soups, sauces and properties than other cereal based starches. gravies. In puddings, starch is used to enhance The way forward is to engage in more studies viscosity and smoothness. When starch is regarding the modification of potato starch to added into surimi seafood, it modifies texture, make it suitable for the end product and use it improves freeze-thaw stability, and decreases to the consumer’s and manufacturer’s the product cost (with the addition of water). advantage. Also, starch gives a whiter and glossier appearance to surimi gel. Surimi solubilized Refences by salt and water forms a continuous matrix. Starch can be entrapped within this matrix Blake, L., Jenner, C., Gidley, M. & and therefore fill the gel. Starch acts as filler Cozzolino, D. (2015). Effect of within the matrix. Starch granules absorb surfactant treatment on swelling water and expand themselves on heating until behaviour of normal and waxy cereal they are limited by the gel matrix. The starches. Carbohydr Polym. 125: 265- expansion of the starch granules results in a 271. reinforcing or pressuring effect on the gel Blaszczak, W., Valverde, S., Fornal, J., Effect matrix and also in a higher gel strength (Liu et of high pressure on the structure of al., 2014). Starch havingfreeze-thaw stability, potato starch. Carbohydr. Polym. low syneresis and resistant to retrogradation 2005, 59, 377–389. are used in frozen foods. High amylose Burrell, M. M. (2003). Starch: the need for starches can be processed into ‘resistant improved quality & quantity: an

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overview. J Exp Bot. 54(382): 451– Khan, T.M., Ali, T.M. and Hasnain, A. 456. (2014). Effect of chemical Cízová, A., Sroková, I., Sasinková, V., modifications on the functional Malovíková, A., & Ebringerová, A. andrheological properties of potato (2008). Carboxymethyl starch (Solanum tuberosum) starches. J. octenylsuccinate: microwave- and Anim. Plant Sci.24(2): 550-555. ultrasound-assisted synthesis and Liu, J., Wang, B., Lin, L., Zhang, J., Li, W. & properties. Starch/Stärke, 60, 389-397 Xie, J. (2014). Functional, Correia, P. R. & Beirão-da-Costa, M. L. physicochemical properties and (2012). The effect of starch isolation structure of cross-linked oxidized method on physical and functional maize starch. Food Hydrocolloid.36: properties of Portuguese nuts starches. 45–52. I. Chestnuts (Castanea sativa Mill. Neeraj and Bisht, V. (2018). Physiochemical var. Martainha and Longal) fruits. and functional properties of modified Food Hydrocoll.. 27: 256-263. sweet potato starch.Int. J. Chem. Gerard, C., Colonna, P., Buleon, A. & Studies. 6(2):3484-3487. Planchot, V. (2002). Order in maize Neeraj, Studies on starch isolated from potato mutant starches revealed by mild acid subjected to various storage hydrolysis. Carbohydr Polym.48: 131- conditions, PhD thesis, Chaudhary 141. Charan Singh Haryana Agricultural Gómez-Castillo, D., Cruz, E., Iguaz, A., University, Hisar, India. (2017) Arroqui, C. and Vírseda, P. (2013). Access on Effects of essential oils on sprout (http://krishikosh.egranth.ac.in/handle/ suppression and quality of potato 1/5810031951) cultivars. Postharvest Biol.Technol. References Aina, A. J., Falade, K. O., 82: 15-21. Akingbala, J. O. & Titus, P. (2010). Gunaratne, A. and Hoover, R. (2002). Effect Physicochemical properties of of heat-moisture treatment on the Caribbean sweet potato (Ipomoea structure and physicochemical batatas (L.) Lam) starches. Food properties of tuber and root starches. Bioprocess Tech. 5(2): 576-583. Carbohydr. Polym.49(4):425-437. Singh, J., Kaur, L. and McCarthy, O.J. Han, Z., Zeng, X.A., Yu, S.J., & Chen, X.D. (2007). Factors influencing the (2009). Effects of pulsed electric physico-chemical, morphological, fields (PEF) treatment on thermal and rheological properties of physicochemical properties of potato some chemically modified starches for starch. Innovative Food Science and food applications - A review. Food Emerging Technologies, 10, 481-485. Hydrocolloid. 21: 1-22. Hoover, R. (2001). Composition, molecular Singh, N. and Kaur, L. (2004). structure, and physicochemical Morphological, thermal, rheological properties of tuber and root starches: a and retrogradation properties of potato review. Carbohydr Polym.45: 253- starch fractions varying in granule 267. size. J. Sci. Food Agric. 84: 1241- Kaur, L., Singh, T., Singh, N., Effects of 1252. cross-linking on some properties of Singh, N., Singh, J., Kaur, L., Sodhi, N. S. & potato starches. J. Sci. Food Agric. Gill, B. S. (2003). Morphological, 2006, 86, 1945–1954. thermal and rheological properties of

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How to cite this article:

Neeraj, Nidhi Dalal, Vinita Bisht and Uma Dhakar. 2020. Potato Starch: Novel Ingredient for Food Industry. Int.J.Curr.Microbiol.App.Sci. 9(01): 1718-1724. doi: https://doi.org/10.20546/ijcmas.2020.901.190

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