Blanching effect on nutritionally important starch fractions of selected processing potato cultivars

Abstract

Blanching is the primary treatment given to potato tubers before any other processing but has a differential impact on its starch content quality parameter. The present study aimed to evaluate the effect of three different blanching methods, i.e., water (100 °C for 5, 10, 15 min), steam (100 °C for 10, 15, 20 min) and microwave (640 W for 1, 3, 5 min) with different time-temperature combinations on nutritionally essential starch fractions of five potato processing cultivars (Kufri Chipsona 1, Kufri Chipsona 3, Kufri Chipsona 4, Kufri Himsona and Kufri Frysona). The total starch content in the raw samples ranged from 17.92 g/100 g to 69.27 g ̸ 100 g. All the blanching treatments caused a significant reduction of starch content, and 5 min water blanching treatment was standardized for optimum total starch content. Rapidly Digestible Starch content decreased as processing time was increased in all the treatments with maximum degradation by water blanching for 15 min. Slowly Digestible Starch content enhanced with an increase in processing time. The levels of the starch fractions varied depending on blanching methods. Blanching significantly influenced the various starch fractions in potatoes.

Keywords

• Blanching
• Processing cultivars
• Starch
• The quality parameter