Changes in Viscosity Properties of Potato Starch During Growth

Viscosity properties (Brabender Amylograph) of native potato starch were analysed in relation to harvesting date and tuber size in four cultivars. The pasting temperature of the starch decreased during growth while tuber size and cultivar were of minor importance to this parameter. Peak viscosity increased significantly during growth and with increasing tuber size. The temperature at peak viscosity decreased during growth and was higher in starch from small tubers (30‐40mm) than from larger ones. Hot paste stability decreased during tuber development and was higher in starch from small tubers. There were significant differences in peak viscosity, temperature at peak viscosity and hot paste stability between starches from the four cultivars. From these results we conclude that producing potato starch qualities according to specific demands from the industry will be possible.