Presentation on theme: "Starch and Liquid glucose from potato Next. Starch and Liquid glucose from potato Introduction Potato is rich in starch with 14-16% starch content. Although."— Presentation transcript:
Starch and Liquid glucose from potato Next
Starch and Liquid glucose from potato Introduction Potato is rich in starch with 14-16% starch content. Although potato starch is costlier when compared to maize and cassava, because of its superior properties it is preferred for special applications in pharmaceutical, textile, food and paper industries. The demand for potato starch is because of its unique properties (Talburt and Smith, 1987). The advantage of using potatoes for starch production is that substandard potatoes not suitable for table or processing can be used for starch production. Glucose syrup is a food syrup, made from the hydrolysis of starch. Maize is commonly used as the source of the starch and the syrup in this case is called "corn syrup", but glucose syrup is also made from other starch crops, including potatoes, wheat, barley, rice and cassava. NextPreviousEnd
NextPreviousEnd Starch and Liquid glucose from potato Chemical composition of starch
Potato Starch Potato starch is superior to cereal starches in many ways. It has large granule size (5- 100um), its lipid content is low, it has higher water binding capacity and high solubility, besides having low protein content and it helps in avoiding foam building and colour formation. It also has higher phosphorus content and higher swelling volume. EndPreviousNext
Take 1kg big size potatoes Peel it Cut into small pieces Dip in water after putting 1% potass. metabisulphite Grind in a grinder Sieve it in a tub through muslin cloth with the help of water Let the starch settle on the surface of tub Decant the starch 2-3 times with water till the water is clear Dry it in oven at 80C/ sunlight on tray till fully dry Grind till fine powder is obtained. Sieve it to get fine powder About 50 to 100g of potato starch will be formed which can be stored in airtight containers for future use. Method for preparation of potato starch NextPreviousEnd
Uses of Potato Starch Potato starch may be utilized in several industries. In food industry it may be used as thickener in sauces, gravy, puddings, soups, etc. As softening agents in cakes, breads, biscuits and cookies. As ingredient in custard, cream, candies and chewing gums. In textile industry. it gives the finished cloth a smooth surface and better feels and hence is preferred in warp sizing. In paper industry it is useful in coating smooth white paper because of its unusually strong binding power for white pigments and clays. In pharmaceutical industry it is used for preparation of dextrins, adhesives, glues, drugs, dressing materials, binder for tablets, etc. EndPreviousNext
Liquid glucose is a solution of glucose suspended in liquid and sold in jars or tubs. Many companies manufacture glucose in powdered form to which water can be added to make liquid glucose, to make transportation of this product easier. Liquid glucose is available from a variety of sources, depending on how one intends to use it. This monosaccharide is produced through the processing of starches such as corn, wheat and even potato. Liquid Glucose EndPreviousNext Cont…….
Liquid glucose is an extremely pure form of glucose which has a concentrated flavor. In cooking, liquid glucose is used as a sweetener in a range of foods. This product does not crystallize, sweetens evenly, helps to preserve food, and has a very low freezing point, making it appealing for things like candy and ice cream. European recipes tend to call for liquid glucose more commonly, and it is more readily available in European stores for this reason. In medicine, liquid glucose is used when a patient has dangerously low blood sugar. Liquid Glucose EndPreviousNext Cont…….
Potato starch is a fine, tasteless powder with excellent mouth-feel and provides higher viscosity than wheat and maize starches, and delivers a tastier product. It is used as a thickener for sauces and stews, and as a binding agent in cake mixes, dough, biscuits and ice- cream. Let Us Sum UP End Previous