Soluble Starches. III. Modification of a Potato Starch by Bleaching Powder.

Fermentation of Native Wheat, Potato, and Pea Starches, and their Preparations by Bifidobacterium – Changes in Resistant Starch Content

Wronkowska M., Soral-Śmietana M. (2012): Fermentation of native wheat, potato, and pea starches, and their preparations by Bifidobacterium – changes in resistant starch content. Czech J. Food Sci., 30: 9–14. The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and th...

Starch Phosphorylase of Potato

Cori and his colleagues (l-6) discovered and elucidated the series of reversible chemical reactions by which glucose is transformed into glycogen in animal tissues. These reactions are catalyzed by a group of enzymes, the most fundamental of which is phosphorylase, the enzyme which catalyzes the condensation of glucose-l-phosphate (Cori ester) to starch or glycogen. The properties of phosphoryl...

Analysis of the Effective Parameters on Potato Powder Quality Produced by a Spray Dryer

The Effect of Modified Starch Based Fat Replacer on Milk Properties

In this study, modified starch was used as a fat replacer in the milk. The fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. Modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. Viscosity, total solid, fat content, titr...

Pressure Gelatinization of Potato Starch

This article reviews the pressure gelatinization of starch with a special focus on potato starch which is a key food ingredient and an industrial raw material. First of all, the application of high hydrostatic pressure (HHP), as a novel processing parameter, to food processing is briefly overviewed with some historical backgrounds. It has been revealed in the last century that a starch-water mi...