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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Potato is a crop cultivated worldwide and starch extracted from potato had superior properties than their cereal starches. The limitations of native potato starch can be overcome by physical, chemical, enzymatic modifications. In fact, potato starch can easily be tailored to the requirements of the final product and ca give superior techno-functional properties to the food than traditionally available cereal starches. It has larger granule size, high purity, longer amylose and amylopectin chains with phosphate ester groups on amylopectin, and form thick, clear visco-elestic gels. These properties make potato starch suitable for use in range of food products and pharmaceutical application.