Chemical Composition, Funtional and Pasting Properties of Native and Acid Modified Irish Potato Starch

Student: Oladele Philemon Emmanuel (Project, 2025)
Department of Industrial Chemistry
Ekiti State University, Ado-Ekiti, Ekiti State

Abstract

Irish potato (Solanum tuberosum L.) starch was isolated and subjected to chemical modification using hydrochloric (HCl) acid. The proximate composition, functional properties, and pasting properties of the native potato starch and acid-modified starch were determined. The study showed differences in the proximate analysis, functional, and pasting properties of the native and acid-modified potato starch. The proximate analysis of the native starch showed a decrease in moisture, protein, crude fat, ash, and crude fiber contents after modification. The carbohydrate content increased after modification. The swelling power and solubility of the native and modified starch increased at 60°C, 70°C and 80°C. The pasting properties of native and acid modified starches were; peak viscosity (1001 and 746 RVU), trough viscosity (521 and 445 RVU), breakdown (480 and 301 RVU), peak time (4.13 and 4.07 minutes), and pasting temperature (76.7 and 75.9°C). The results showed that native potato starch could be modified using acid hydrolysis, which can be used in the cosmetic and paper industries.

Keywords
Irish potato starch native starch acid modified starch chemical composition functional properties and pasting properties
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