Chapter 8 Advanced Analytical Techniques to Evaluate the Quality of Potato and Potato Starch

The potato is an important vegetable and can be consumed in different forms, either fresh as table stock or processed into various products. The quality of potato tubers for table and processing use depends on genetic and environmental factors, and storage temperature, duration, and subsequent conditioning. Starch is the major carbohydrate in potato and is an agriculturally important commodity with many food and nonfood uses. It is the basic source of energy for a majority of the world's population. Since starch is the major component of the dry matter of potato, its molecular organization and interactions with nonstarch polysaccharides and sugars are important factors influencing sensory attributes and shelf life of potato products, such as mashed potatoes, French fries, and potato chips. Starch plays a major part in supplying the metabolic energy that enables the body to perform its different functions. Starch is classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), according to the rate of glucose release and its absorption in the gastrointestinal tract.