Potato Starch

Cindy Semeijn*, Pieter L. Buwalda

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

7 Citations (Scopus)

Abstract

Potato starch and its derivatives are of major commercial importance because they govern the texture and hence the liking of food stuffs. The mode of actions of starches is governed by the granular and molecular architecture of the starch and the interaction with the food processing. In this chapter an overview is given of the starch characteristics of normal and waxy potato starch in comparison to other starches. Furthermore an overview of derivatizations is presented and their impact on the processibility during food production. The chapter ends with an outlook on future trends in starch-altering methods.

Original languageEnglish
Title of host publicationStarch in Food
Subtitle of host publicationStructure, Function and Applications
EditorsMalin Sjöö, Lars Nilsson
PublisherElsevier Inc. Academic Press
Pages353-372
Edition2nd
ISBN (Electronic)9780081008966
ISBN (Print)9780081008683
DOIs
Publication statusPublished - 2018

Keywords

  • Amylopectin
  • Amylose
  • Food
  • Gelatinization
  • Granule
  • Modification
  • Potato starch
  • Texture
  • Waxy

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