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 …