Preparation of iron-fortified potato starch and its properties

• Published in: Journal of food science and technology Vol. 55; no. 4; pp. 1360 - 1365
• Main Authors: Noda, Takahiro, Matsuura-Endo, Chie, Ishiguro, Koji
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.04.2018; Springer Nature B.V
• Subjects: Aqueous solutions; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Enthalpy; Ferrous sulfate; Food fortification; Food Science; Iron; Iron sulfates; Nutrition; Original; Original Article; Physical properties; Potatoes; Properties (attributes); Starch; Starches; Studies; Sulfates; Vegetables; Viscosity; Gelatinization properties; Resistant starch; Pasting properties; Iron-fortification; Potato starch
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-018-3048-7

Iron fortification was applied to commercial potato starch by immersion in different concentrations of ferrous sulfate (FeSO 4 ) aqueous solutions. To determine the impact of iron fortification on the properties of potato starch, all of the starches obtained through the process mentioned above were analyzed for their pasting properties, color, gelatinization properties, and resistant starch content. Results indicated that the iron content markedly increased from 16 to 890 ppm when the potato starch was treated with a FeSO 4 aqueous solution. During iron fortification, pasting properties markedly changed. Peak viscosity and breakdown decreased while peak viscosity temperature increased with iron fortification. Iron fortification caused a little reduced whiteness (slightly lower L*-value) and enhanced yellowish color (higher b*-value). In contrast, iron fortification had little influence on the gelatinization temperature and enthalpy. Moreover, no significant change in the resistant starch content was observed due to iron fortification.