V. G. Kostenko, G. I. Podzigun, V. G. Zhukov
All-Russian Research Institute of Starch Products – the branch of the V. M. Gorbatov Federal Science Center of Food Systems of the RAS, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
Abstract. The studies aimed to determine the influence of technological factors (addition of sulphuric acid and sodium pyrosulphite, refining on various sieves, use of different potato varieties) on the starch reflection coefficient. Sodium pyrosulphite and sulphuric acid were used as 0.1 M solutions. Sodium pyrosulphite was added in 15–70 minutes after tubers grinding or immediately after grinding when studying the varietal characteristics of potato. Sulphuric acid was added to porridge samples with a volume of 500 cm3 in an amount of 1.0–20.0 cm3. To study the change in the reflection coefficient during starch refining, we used sieves with meshes No. 55, 58, 61, 64, 67, with 132 nm, 122 nm, 114 nm, 106 nm, and 99 nm cells, respectively. Subsequently, the potato samples were filtered under vacuum. The reflection coefficient was determined on RZ-BPL-C device. The result was calculated as the arithmetic mean of five measurements. Increase the time before sodium pyrosulphite adding into potato samples up to 70 minutes led to a decrease in its reflection coefficient by 18.5 units (from 94.6 units to 76.1 units). With the subsequent addition of sodium pyrosulphite, the value of this indicator increased only by 2.7–4.4 units. Reducing the pH of potato samples from 6.25 to 4.80 units resulted in an increase in the starch reflection coefficient from 78.4 units to 97.0 units. The use of kapron meshes No. 64 when refining a starch suspension increased the value of this indicator compared to mesh No. 55 by 15.2 units (up to 97.2 units). For processing, it is advisable to choose potato varieties with the highest starch reflection coefficient due to their genotypic characteristics, which include Bronnitsky and Effekt varieties, as well as Hybrid 30 sample. The addition of sodium pyrosulphite into the freshly ground potato tubers of these varieties ensured the starch reflection coefficient of 95.2 – 98.9 units.
Keywords: potato; starch; starch suspension; squash; pulp; refining; chemicals; reflection coefficient.
Author Details: V. G. Kostenko, Cand. Sc. (Tech.), head of laboratory (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); G. I. Podzigun, Cand. Sc. (Chem.), leading research fellow; V. G. Zhukov, D. Sc. (Tech.), chief research fellow.
For citation: Kostenko V. G., Podzigun G. I., Zhukov V. G. Factors Affecting Potato Starch Quality. Dostizheniya nauki i tekhniki APK. 2019. Vol. 33. No. 12. Pp. 95–97 (in Russ.). DOI: 10.24411/0235-2451-2019-11220.