Low temperature post-harvest storage of New Zealand Taewa (Maori potato): Effects on starch physico-chemical and functional characteristics

Food Chemistry

Volumn 106, Issue 2, 2008, Pages 583-596

  Singh, Jaspreet ^a   McCarthy, Owen J ^b   Singh, Harjinder ^a   Moughan, Paul J ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Cultivar; Morphological; Pasting; Physico chemical; Potato; Starch; Storage; Thermal; Viscoelastic

Indexed keywords

AMYLOSE; STARCH;

ARTICLE; CONTROLLED STUDY; CRYSTAL STRUCTURE; CULTIVAR; ENTHALPY; GELATINIZATION; HARVEST; LOW TEMPERATURE; NEW ZEALAND; NONHUMAN; PHYSICAL CHEMISTRY; POTATO; SOLUBILITY; STORAGE; VISCOELASTICITY;

SOLANUM TUBEROSUM;

EID: 34548201713     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.041     Document Type: Article

References (39)

1. AOAC. In: Horwitz W. (Ed). Official method of analysis of AOAC international. 17th ed. (2000), The Association of Official Analytical Chemists International, Inc, Gaithersburg, Maryland
2. Asaoka M., Okuno K., and Fuwa H. Effect of environmental temperature at the milky state on amylose content and fine structure of waxy and non-waxy endosperm starches of rice (Oryza sativa L.). Agricultural and Biological Chemistry 49 (1985) 373-376
3. Biliaderis C.G. Structures and phase transitions of starch polymers. In: Walter R.H. (Ed). Polysaccharide association structures in food (1998), Marcel Dekker, Inc, New York 57-168
4. Burton W.G. Post-harvest physiology. In: Burton W.G. (Ed). The potato. 3rd ed. (1989), Longman Scientific and Technical, Harlow 423-522
5. Cochrane M.P., Duffus C.M., Allison M.J., and Mackay G.R. Amylolytic activity in stored potato tubers. 2. The effect of low-temperature storage on the activities of α- and β-amylase and α-glucosidase in potato tubers. Potato Research 34 (1991) 333-341
6. Cooke D., and Gidley M.J. Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition. Carbohydrate Research 227 (1992) 103-112
7. Cottrell J.E., Duffus C.M., Paterson L., and George R.M. Properties of potato starch: effects of genotype and growing conditions. Phytochemistry 40 (1995) 1057-1064
8. Craig S.A.S., Maningat C.C., Seib P.A., and Hoseney R.C. Starch paste clarity. Cereal Chemistry 66 (1989) 173-182
9. Hagenimana V., Vezina L.P., and Simard R.E. Amylolytic activity in germinating sweet potato (Ipomea batatas L.). Journal of American Society of Horticultural Science 119 (1994) 313-320
10. Herrman T.J., Love S.L., Shafaii B., and Dwelle R.B. Chipping performance of three processing potato cultivars during long-term storage at two temperature regimes. American Potato Journal 73 (1996) 411-425
11. Hoover R., and Ratnayake W.S. Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chemistry 78 (2002) 489-498
12. Kaur L., Singh J., and Singh N. Effect of glycerol monostearate on physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids 19 (2005) 839-849
13. Kazami D., Tsuchiya T., Kobayashi Y., and Ogura N. Effect of storage temperature on quality of potato tubers. Journal of the Japanese Society for Food Science and Technology - Nippon Shokuhin Kagaku Kagaku Kaishi 47 (2000) 851-856
14. Kim Y.S., Wiesenborn D.P., Lorenzen J.H., and Berglund P. Suitability of edible bean and potato starch noodles. Cereal Chemistry 73 (1996) 302-308
15. Kim S.Y., Wiesenborn D.P., Orr P.H., and Grant L.A. Screening potato starch for novel properties using differential scanning calorimetry. Journal of Food Science 60 (1995) 1060-1065
16. Kimura A., and Robyt J.F. Reaction of enzymes with starch granules: kinetics and products of the reaction with glucoamylase. Carbohydrate Research 277 (1995) 87-107
17. Kossmann J., and Lloyd J. Understanding and influencing starch biochemistry. Critical Reviews in Biochemistry and Molecular Biology 35 (2000) 141-196
18. 31P-nuclear magnetic resonance spectroscopy. Cereal Chemistry 70 (1993) 145-152
19. Lindebooma N., Chang P.R., and Tylera R.T. Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: A review. Starch 56 (2004) 89-99
20. Liu H., Ramsden L., and Corke H. Physical properties and enzymatic digestibility of acetylated ae, wx, and normal corn starch. Carbohydrate Polymers 34 (1997) 283-289
21. Liu H., Ramsden L., and Corke H. Physical properties and enzymatic digestibility of hydroxypropylated ae, wx and normal maize starch. Carbohydrate Polymers 40 (1999) 175-182
22. Miles M.J., Morris V.J., Orford P.D., and Ring S.G. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research 135 (1985) 271-278
23. Mishra S., and Rai T. Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocolloids 20 (2006) 557-566
24. Nourian F., Ramaswamy H.S., and Kushalappa A.C. Kinetics of quality change associated with the potatoes stored at different temperatures. Lebensmittel-Wissenchaft und-Technologie 36 (2003) 49-65
25. Nourian F., Ramaswamy H.S., and Kushalappa A.C. Kinetics changes in cooking quality of potatoes stored at different temperatures. Journal of Food Engineering 60 (2003) 257-266
26. Perera C., and Hoover R. Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches. Food Chemistry 64 (1999) 361-375
27. Roskruge, N. (1999). Taewa Maori; their management, social importance and commercial viability. Research report of the Diploma in Maori Resource Development, Massey University, p. 73.
28. Sahai D., and Jackson D.S. Structural and chemical properties of native corn starch granules. Starch 48 (1996) 249-255
29. Singh N., Kaur L., Ezekiel R., and Gurraya H.S. Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physico-chemical and functional properties of their flours. Journal of the Science of Food and Agriculture 85 (2005) 1275-1284
30. Singh J., Kaur L., and McCarthy O.J. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications - A review. Food Hydrocolloids 21 (2007) 1-22
31. Singh J., Kaur L., and Singh N. Effect of acetylation on some properties of corn and potato starches. Starch 56 (2004) 586-601
32. Singh J., McCarthy O.J., Singh H., Moughan P.J., and Kaur L. Morphological, thermal and rheological characterization of starch isolated from New Zealand Kamo Kamo fruit - A novel source. Carbohydrate Polymers 67 (2007) 233-244
33. Singh J., and Singh N. Studies on the morphological, thermal and rheological properties of starch from some Indian potato cultivars. Food Chemistry 75 (2001) 67-77
34. Smith O. Effect of cultural and environmental conditions on potatoes for processing. In: Talburt W.F., and Smith O. (Eds). Potato Processing (1987), Van Nostrand Reinhold Company Inc., New York 73-148
35. Smith A.M., Zeeman S.C., and Smith S.M. Starch degradation. Annual Reviews of Plant Biology 56 (2005) 73-98
36. Takahata Y., Noda T., and Sato T. Changes in carbohydrates and enzyme activities of sweet potato lines during storage. Journal of Agricultural and Food Chemistry 43 (1995) 1923-1928
37. Vasanthan T., and Bhatty R.S. Physicochemical properties of small and large granule starches of waxy, regular, and high amylose barleys. Cereal Chemistry 73 (1996) 199-207
38. Wischmann B., Blennow A., Madsen F., Jørgensen K., Poulsen P., and Bandsholm O. Functional characterisation of potato starch modified by specific in planta alteration of the amylopectin branching and phosphate substitution. Food Hydrocolloids 19 (2005) 1016-1024
39. Yeh A.I., and Yeh S.L. Property differences between cross-linked and hydroxypropylated rice starches. Cereal Chemistry 70 (1993) 596-601