Rheological properties of pastes and gels made from starch separated from different potato cultivars

Tests on potato cultivars in two years indicated a wine variation in dry ma tter (DM) content, boiled potato shear (BPS), and in the rheological proper ties of pastes and gels made from starch separated from the potatoes. These differences highlight the problems of potato processors trying to produce end-products of consistent quality. DIM content was negatively correlated w ith BPS, with time to achieve peak viscosity. (starch paste), with degree o f retrogradation (starch paste), with gel compression values, and with amyl ose and phosphorus contents of the separated starch. DM was positively corr elated with peak viscosity values (starch paste) and cooked paste stability . There was good agreement between the viscological properties of starch pa stes and gels for the different potato cultivars. Freezing potato starch gr ains in situ had a reducing effect on peak viscosity values of starch paste s but an increasing effect on values for degree of retrogradation (starch p aste), gel strength and cooked paste stability. (C) 2000 Academic Press.