Physicochemical properties of dry matter and isolated starch from potatoes grown in different locations in Canada

Hyun Jung Chung, Xiu Qing Li, Danusha Kalinga, Seung Taik Lim, Rickey Yada, Qiang Liu

Research output: Contribution to journalArticlepeer-review

53 Citations (Scopus)


Potato dry matter and starch were isolated from three potato cultivars (Shepody, Russet Burbank, and Innovator) grown at two different locations (Manitoba and New Brunswick, Canada) to determine the influence of environmental conditions on physicochemical properties. The total starch content in dry matter was higher in cultivars grown at New Brunswick (NB) than those grown at Manitoba (MB). The dry matter from Innovator cultivar had much higher total starch than that from the other two cultivars. The dietary fiber and free glucose contents in dry matter and apparent amylose and phosphorus contents in isolated starch obtained from potato cultivars grown at MB were greater than those grown at NB. The relative crystallinity of potato starch from cultivars grown at MB (29.5-34.2%) was substantially lower than that of the same cultivars grown at NB (34.2-37.9%). The gelatinization temperatures of dry matter and isolated starch from Innovator cultivar were greater than those from Shepody or Russet Burbank. The setback and final viscosity of starches isolated from cultivars grown at MB as compared to those grown at NB were much higher due to their higher apparent amylose content. The resistant starch (RS) content ranged from 57.6% to 68.2% and 33.8% 50.9% for potato dry matter and isolated starch, respectively. The RS content of starch from cultivars grown at NB was much greater, while the potato dry matter exhibited the higher RS content in cultivars grown at MB.

Original languageEnglish
Pages (from-to)89-94
Number of pages6
JournalFood Research International
Publication statusPublished - 2014 Mar

Bibliographical note

Funding Information:
The authors thank Mrs. Elizabeth Donner for her technical support. Financial support for this study through McCain Foods (Canada) and Agriculture and Agri-Food Canada MII program is gratefully acknowledged.


  • Chemical compositions
  • Growing location
  • Physicochemical properties
  • Potato dry matter
  • Potato starch

ASJC Scopus subject areas

  • Food Science


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