Physicochemical and functional properties of cultivars of Irish potato and cassava starches.

摘要

Starches were extracted from 2 cultivars of local Irish potatoes (Solanum tuberosum) and 3 cultivars of local cassava (Manihot esculanta). These starches and a commercial Irish potato starch (IPS), where characterized with respect to their physicochemical and functional properties. Significant differences (P < 0.05) were observed in the proximate composition of the starches. The commercial starch had the highest P content. Amylose contents were significantly lower (P < 0.05) in the cassava starches than in the local Irish potato starches. The highest (P < 0.05) gelatinization parameters were those of the 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diam. compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences between species (both cassava and potatoes) with respect to granule morphology and size. No significant colour difference (P > 0.05) was observed between the Sipiera starch cultivars and the commercial Irish potato starch.