Central Potato Research Institute, Shimla-171 001, HP.
Physico-chemical properties of starch were studied in nine Indian potato varieties. Dry matter and starch yield were found to vary from 23.9 to 15.2% and 13.08 to 7.3%, respectively in these varieties and there was a positive relationship between them. Total amylose content in potato starch ranged between 15 to 24% of the total starch. Potato starch contained high phosphorous (0.058 to 0.096%) when compared to corn starch (0.018%). The swelling power of potato starch paste at 85 °C ranged from 49.79 to 27.54. Potato starch was highly viscous than corn starch. Viscosity of 2% potato starch paste at 90 °C ranged from 147 to 588 cps (centi-poises). The average particle size of potato starch (23.2 to 36 microns) was larger than average size of corn starch (12.49 microns). The present investigation suggests that among the studied varieties cvs. Kufri Jyoti, Kufri Chipsona-1 and Kufri Lalima possessed properties favourable for starch processing.
