The potentials of local roots and tubers for the development of artificial potato starch: A short review
Grace Maria Ulfa (a*), Widya Dwi Rukmi Putri (a,b), Kiki Fibrianto (a,b), Simon Bambang Widjanarko (a)

a) Food Science and Technology Departement, Universitas Brawijaya, Malang 65145, Indonesia
b) Brawijaya Senso-gastronomy Center, Universitas Brawijaya, Malang 65145, Indonesia

Abstract

Potato starch becomes one of the most popular starch in the world and widely used in many industrial application. Potato starch is preferred over other starches because of its characteristics such as high consistency, binding power, good film formation, and low gelatinization temperature. High phosphate content of potato starch is believed to responsible for high swelling properties and good consistency of potato starch. However, potato production in developing country tends to decrease eventhough per capita consumption of world population increases. Local commodities could be used to substitute potato starch as well as to overcome its limitation with modification process. Modification process could improve physical and functional properties of the native starch, and also the stability. Thus, it is expected that the starch would have properties similar or even better than potato starch

Keywords: Modified starch, fuctional, physcochemical, potato, starch

Topic: AGRICULTURAL PRODUCT TECHNOLOGY