The properties of starch separated from potato tubers were studied regarding the following storage temperatures: +20 °C, +8 °C, +4 °C and 0 °C. The study included also potato tubers having been frozen, thawed and refrozen as well as potato tubers before storage. Starch separated from the stored potato tubers showed differences in chemical composition, reducing power, granularity, whiteness and viscosity as well as gelatinization temperatures in comparison with the starch separated from potato tubers before storage. Quantity and direction of the changes within starch properties depended on storage temperatures. The smallest changes in the properties were observed during potato storage at +4 °C and +8 °C.
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Antoni Golachowski (1985) studied this question.
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