International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 6 (2020)

Comparative studies on extraction of starch through physical, enzymatic and alkaline method


Caresma Chuwa*, Anju K Dhiman, NS Thakur, Deepika Kathuria, Sunakshi Gautam, Babita Sharma

The aim of this research was to extract starch from potatoes using physical, enzymatic and alkaline method and to compare the best method on starch yield and recovery. The different parameters were investigated in both raw potatoes and starch. The physico-chemical characteristics were weight (281g), size (5.21cm), edible portion (93.59%), volume (63.33ml), height (4.92cm), moisture content (79.44%), fibre content (0.55%), starch yield (7.12%) and starch recovery (38%), the edible portion of potatoes was 88.80 to 89.70% in both methods. The moisture content of starch was 15.77-15.87%, Starch yield 11.16-13.67%, starch recovery was 7.12% alkaline, enzymatic (6.66%) and physical (6.18%). Water solubility was 1.01%, 0.76% and 2.12% in each method respectively. Swelling power was 1.01%, 1.01% and 1.03% in each method. The native starch in current study has low solubility and swelling power. Therefore another research is proposed to increase the solubility and swelling power through modification.
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