Relationship Between the Pasting Behaviour and the Phosphorus Content of Different Potato Starches

The viscometric properties of potato starch pastes from a range of potato varieties were investigated. The results were correlated with the phosphorus, sodium, potassium, calcium and magnesium, and amylose and protein contents of the extracted starches. The viscometric properties of the starches extracted from the different potato varieties varied significantly. In agreement with some earlier work reported in the literature, a strong correlation between the peak viscosity and the phosphorus content was found. Furthermore, weak correlations between peak viscosity and potassium and peak temperature and phosphorus level were observed. In addition, it was demonstrated clearly that at low starch concentrations (1%) the final viscosity also correlates with the phosphorus content, which could explain the discrepancies found in the published literature.