LWT - Food Science and Technology 150 (2021) 111966

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LWT
journal homepage: www.elsevier.com/locate/lwt

Exploration of potato starches from non-commercial cultivars in ready to

cook instant non cereal, non glutinous pudding mix
Rajdeep Singh , Sukhpreet Kaur *, Poonam Aggarwal
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India

A R T I C L E I N F O A B S T R A C T

Keywords: The present study aimed at exploring different properties of starches, isolated from commercial and non-
Characterization commercial potato cultivars and to determine their suitability for developing a non-cereal pudding mix. The
Pasting properties physico-chemical, functional and pasting properties of extracted starches varied significantly (p < 0.05) when
Pudding
compared with corn starch. Potato starches exhibited higher swelling power (27.69–34.54 g/g) and solubility
Shelf life studies
Starch isolation
(14.63%–20.43%), lower gelatinization temperature (69.75–70.89 ◦ C), higher peak (5825–9239 cP) and final
viscosities (4411–4891 cP) and lower set back viscosities (357-735 cP). The FTIR spectra observed for potato and
corn starch was similar in terms of form and intensity of major peaks. Starch isolated from Kufri Pukhraj, an
underutilized potato cultivar was selected for making non-cereal pudding mix based upon its distinct pasting
properties i.e. higher peak (9239 cP), hold (4188 cP), final (4891 cP), and lower set back (703 cP) viscosity.
Formulated mix was compared with pudding mix prepared with corn starch (control). Both samples (p < 0.05)
differed significantly in terms of physico-chemical, functional and pasting properties. Sensory evaluation showed
non-significant (p < 0.05) difference between non cereal pudding mix and control, indicating high potential of
potato starch to replace corn starch in pudding formulations. Storage studies indicated that non cereal pudding
mix can be stored for 12 months without impacting quality.

1. Introduction under unavoidable circumstances threw table varieties on the road

Potatoes are amply produced in the world, owing to its enumerative
price and wide consumption as staple food item. Potato contains good
amounts of carbohydrates (mainly starch), superior quality proteins,
dietary fiber and negligible amounts of fat (Kaur & Aggarwal, 2016) and
is a good supplement to the cereal diets. India had a remarkable
achievement of potato production in the world with a production of 53.0
million tons in the year 2018–19 (National Horticulture Board, 2019).
Major part of the crop (68%) is consumed for table purpose, 7.5% is used
for processing, and 8.5% for seed and 16% is dumped as waste due to
post-harvest mishandling (Paul, Ezekiel, Kumar, & Pandey, 2016). Po­
tato is suitable for processing when it is low in reducing sugars (less than
0.1%) and high in dry matter content (more than 20%) (Marwaha,
Pandey, Kumar, Singh, & Kumar, 2010).
Potato is a highly perishable crop and has to be managed scientifi­
cally during seasonal gluts of the crop in India. Potato crop increased
exponentially for the last few years, and could not be timely managed
due to lack of adequate processing facilities in the country. The farmers
bearing huge financial losses and wastage of resourceful crop. Value
addition is the only way to use the unmarketable varieties and to help
the farmer in getting enumerative prices. Among numerous methods for
adding value to fresh potato is production of starch.
Starch is a chief constituent of potato tubers and cover between 65
and 80% of the tuber dry weight depending on the variety (Dupuis &
Liu, 2019). Potato starch finds important uses in food, paper and phar­
maceutical industries. In developed countries much of the potato starch
is utilized in the food industry mainly in confectionary industry and in
the bakery specialty items. It can be used to compose instant pudding
and in this form, it is chosen over cereal starches, due to its high viscosity
and high swelling power, which is unique amongst other commercially
available starches (i.e. cereal starches) (Sriroth & Piyachowkwan, 2013;
Dupuis & Liu, 2019). Pudding is a soft dessert with a base of milk or
cream thickened by corn starch, sweetened and flavored that has been
boiled or baked to give the desired color, texture and aroma (Dogan,
Ersoz, Toker, Kaya, & ). Conventionally soft desserts such as cakes,
puddings, halwa are made from cereals (particularly refined wheat flour)

* Corresponding author.
E-mail address: sukhpreetnagra1@gmail.com (S. Kaur).

https://doi.org/10.1016/j.lwt.2021.111966
Received 6 November 2020; Received in revised form 16 June 2021; Accepted 17 June 2021
Available online 20 June 2021
0023-6438/© 2021 Elsevier Ltd. All rights reserved.
R. Singh et al.
and cereal starches (corn starch). Wheat flour contains a protein called
gluten, which is considered to be the key element in triggering gluten
related disorders such as wheat allergy, celiac disease and non-celiac
gluten sensitivity in susceptible individuals (Caio et al., 2019). In
India, during fasting and sacred days, people avoid eating cereal
(especially wheat flour) based food products and compensate their
carbohydrate requirements from tuberous crops such as tapioca and
potato (Mishra, Devi, & Jha, 2015). In this case, potato starch owing to
its high carbohydrate content and non-glutinous nature, may be pro­
moted as a good alternative for making soft desserts such as puddings,
which can be consumed not only by gluten intolerant patients but also
non-cereal fast keepers.
Studies on the preparation and fortification of cassava starch based
custard powder have been explored earlier (Akinwale, Shittu, Adebo­
wala, ; Akinwale et al., 2016; Alake, Baba jide, Adebowala, & Adebisi,
2016; Awoyale, Sanni, Shittu, & Adegunwa, 2016). But scare studies are
available on the exploitation of potato starch in custard and pudding
formulation. Raj, Lai, Sharma, and Vaidya (2008); Sharma, Singh,
Rakshinda, Archana, & Chaturvedi, (2020) extracted starch from Grade
D potatoes, which was further utilized to prepare a ready to use instant
potato custard powder by mixing potato starch and flour with powdered
milk and other dry ingredients. However, to our knowledge, data on
utilization of specific potato varieties for formulation of non-cereal
based pudding has not been reported. Also, detailed information on
physico-chemical, functional and shelf life properties of potato starch
based pudding mix is scanty.
Since the common purpose potato covers 90% of the production area
of the country and the crop is venerable to losses, extraction of potato
starch and its value addition in non-cereal pudding formulation may be
one of several ways of reducing postharvest losses. Therefore, the ob­
jectives of this study were to isolate and characterize the physico-
chemical, functional and pasting properties of starches and to deter­
mine their suitability for developing a non-cereal based pudding mix.
The experiments were planned and performed using Completely Ran­
domized Design (CRD). The starch was extracted using potato rasping,
slurry filtration, starch settling, washing and drying. The isolated starch
was further utilized for the formulation of pudding mix.
2. Materials and methods
2.1. Raw materials
Two commercial potato cultivars (Kufri chipsona-3, Lady Rosette) and
two non-commercial potato cultivars (Kufri Ganga, Kufri Pukhraj) were
procured from Vegetable Science Department of Punjab Agricultural
University, Ludhiana, India and were used for the extraction of starch.
Maize variety (PMH-1) was obtained from the Department of Plant
Breeding and Genetics of the university. Sugar, artificial color (Lemon
yellow powder; International Flavors and Fragrances India Private Ltd.)
and flavor (Vanilla flavor; International Flavors and Fragrances India
Private Ltd.) were purchased locally. Potassium metabisulphite was
purchased from S.D. Fine Chemicals Ltd., Mumbai, India.
2.1.1. Potato starch extraction
Starch was extracted from each potato cultivar by using slight
modification of Singh and Singh (2001) method. Potato tubers were
washed, peeled and juice was extracted from clean potato tubers by
using wet grinder. Immediately, after extraction, 5000 ppm of potassium
metabisulfite was added to avoid browning of potato juice. The juice was
then filtered by passing through a muslin cloth. The residue left on the
muslin cloth was rinsed with distilled water, until only minute amount
of starch passed through the muslin cloth. The supernatant was collected
in a stainless steel vessel and residue left over the muslin cloth was
discarded. The vessel containing the supernatant was kept undisturbed
for 12–14 h at room temperature (25 ◦ C) to settle down the starch layer
from the filtrate. A thick solid starch cake settled in the vessel, after
2
LWT 150 (2021) 111966
which the supernatant was discarded. Then the starch layer was again
washed with distilled water and left undisturbed for its sedimentation to
occur. This procedure was repeated several times, until the filtrate
became transparent. The starch cake was collected and dried at 40 ◦ C for
24 h (Bustillos-Rodríguez et al., 2019) in a hot-air tray drier (Model
1254, Pharma Tech International, Kolkata, India; drying was performed
at 40 ◦ C at 40% relative humidity with air flow rate of 3 m/s). Dried
starch was milled gently in a lab grinder (Philips HL 1645; power 750W,
rpm 2000, motor rating 30 min) and packed in polyethylene bags (200
gauge; dimensions 10.20 × 17.90 cm) and stored in plastic containers
until further analysis. Corn starch was extracted using the method
described by Okoye, Nkwocha, and Agbo (2008).
2.1.2. Formulation of ready to cook non cereal pudding mix
Non-cereal pudding mix was prepared by mixing potato starch with
powdered sugar in the ratio of 45:55 along with addition of artificial
color (0.1% w/w) and vanilla flavor (2 ml/100g). The control sample
prepared with cornstarch was used for quality and sensorial comparison.
2.2. Physico-chemical properties
Moisture, ash and protein contents of starch and formulated pudding
mix were determined using AOAC (2016) method of analysis. The
Amylose content was determined according to the method described by
Awoyale et al. (2016). The color of starch samples was determined by
spectrocolorimeter (Model CR 200 Minolta Co, Osaka, Japan). The
measurements were shown in L* (0–100, dark to light), a* (±green/red),
and b* (±blue/yellow) values (Kaur & Aggarwal, 2016).
The purity of starch corresponds to the total starch content present in
the starch sample. It was determined using anthrone reagent as
described by Vithu, Dash, Rayaguru, Panda, and Nedunchezhiyan
(2020). Optical densities were measured at 630 nm and standards were
prepared using glucose solution. The starch yield was determined as
below:
Weight ​ of ​ dried ​ starch ​ (g)
Starch ​ yield ​ (%) =
Weight ​ of ​ unpeeled ​ tubers ​ taken ​ (g)
× 100
2.3. Functional properties
The swelling power and solubility of the samples were assessed in
distilled water according to the method of Akinwale et al. (2016).
2.4. Attenuated total reflectance fourier transform infrared spectroscopy
(ATR-FTIR)
The structure of starch samples was studied using Fourier transform
infrared spectrometer (Thermo Scientific, Nicolet 67000) in absorbance
mode from 400 to 4000 cm− 1 by directly placing the sample onto ATR
crystal.
2.5. Pasting properties
Pasting profile of starch samples was studied using a rapid visco
analyzer (RVA) (Model RVA-3, Newport Scientific Pvt. Ltd., Australia).
3g of sample was mixed with 25 ml of distilled water in the RVA canister
to make a total of 28g of starch suspension. This slurry was first held at
50 ◦ C for 1 min, heated to 95 ◦ C for 3 min and then held at this tem­
perature for 2 min. It was subsequently cooled to 50 ◦ C over a period of
4 min and finally held at this temperature for 2 min while maintaining a
rotation speed of 160 rpm. Parameters determined were pasting tem­
perature, peak viscosity, breakdown viscosity, final viscosity and
setback viscosity (Mir, Bosco, Bashir, Shah, & Mir, 2017).
R. Singh et al.
2.6. Microbiological analysis
Formulated pudding mix was subjected to microbiological analysis
(total plate count, yeast and mould count, coliform count and E.coli
count) according to the procedure of Farzana, Mohajan, Saha, Hossain,
and Haque (2017).
2.7. Sensory evaluation
For sensory evaluation, pudding mix (25g) was suspended in milk
(25 ml) in a plastic container to make a paste. The remaining milk (225
ml) was boiled. Thereafter, pudding paste was added slowly to the
boiled milk and the mixture was stirred continuously for 1–2 min to
produce hot gruel (Fig. 1). The pudding gruel samples were served warm
to 20 semi-trained panelists comprising of students and staff of the
University. The samples were served in coded plastic cups and scored in
terms of appearance, flavor, consistency and overall acceptability on a 9-
point hedonic scale (1 = dislike extremely, 9 = like extremely) (Akin­
wale et al., 2016).
2.8. Storage studies
Pudding mix (100g) was packed in aluminum laminate bags and
sealed in air tight containers. The samples were stored under ambient
conditions (25–38 ◦ C/RH 35–88%) for a period of 12 months (Kaur &
Aggarwal, 2016). Storage stability of formulated pudding mix was
assessed by determining the changes in physico-chemical, functional
and microbiological properties at an interval of 3 months for 12 months.
2.9. Statistical analysis
All the experiments were carried out in triplicate and were statisti­
cally analyzed by Completely Randomized Design (CRD) using One–way
analysis of variance in the SPSS version 20.0.
3. Results and discussion
3.1. Quality characteristics of extracted starch
3.1.1. Physico-chemical properties
The physico-chemical properties of starches isolated from potato and
corn is presented in Table 1. The moisture content was observed to be
significantly (p˂0.05) higher in potato starches (15.74 g/100g to 18.46
g/100g) than corn starch (7.57 g/100g) (Table 1).The values were
higher than those for potato starches from different American cultivars
(9.20–10.20 g/100g) (Martinez et al., 2019) and for potato starches
from Argentina potato cultivars (9.06–12.24 g/100g) (Calliope, Wagner,
Fig. 1. Non-cereal pudding mix and pudding gruel.
3
LWT 150 (2021) 111966
& Samman, 2019) but similar to the range (7.20–7.42 g/100g) reported
for corn starches from different Indian corn cultivars (Mir et al., 2017).
The moisture content was well within the acceptable range whereas 20%
of moisture content is permissible in starches used commercially as raw
materials (Martinez et al., 2019). There were significant (p˂0.05) dif­
ferences in protein and ash contents among the potato and corn starches
(Table 1). The protein content of studied starches ranged from
0.31g/100g to 1.22 g/100g (Table 1). Corn starch had higher protein
content (1.22 g/100g) than potato starches (0.31 g/100g-0.77 g/100g)
which might be due to their genetic makeup. The values were higher
than those reported for potato starches from Argentina potato cultivars
(0.00 g/100g–0.35g/100g) (Calliope et al., 2019). Mir et al. (2017) re­
ported lower protein content (0.31 g/100g − 0.55 g/100g) for corn
starches from different Indian corn cultivars. The ash content of starches
varied from 0.53 g/100g to 1.05 g/100g (Table 1) with higher ash
content in potato starches (0.53 g/100g - 1.05 g/100g) than corn starch
(0.38 g/100g). These variations might be due to difference in botanical
source of starch. The potato starch ash content (0.53 g/100g − 1.05
g/100g) was higher as compared to potato starches from Indian cultivars
(0.06 g/100g - 0.46 g/100g) (Kaur, Singh, Ezekiel, & Guraya, 2007a;
Singh, Kaur, & Singh, 2004) and potato starches from American culti­
vars (0.22 g/100g − 0.29 g/100g) (Martinez et al., 2019). However, the
value for corn starch ash content (0.38 g/100g) was similar to those
reported by Ali, Wani, Wani, and Masoodi (2016) for corn starches from
different Indian corn cultivars (0.20 g/100g − 0.38 g/100g).
Amylose content of all the starches varied significantly (p˂0.05)
(Table 1). The amylose content of potato starches varied between 23.40
g/100g to 34.40 g/100g while it was 22.0 g/100g in corn starch. The
amylose content (23.40 g/100g − 34.40 g/100g) obtained from this
study was higher than the reported values of 15.0 g/100g − 32.80 g/
100g for potato starches from Indian cultivars (Kaur, Singh, Ezekiel, &
Guraya, 2007a; Kaur, Singh, McCarthy, & Singh, 2007b; Singh et al.,
2004; Singh & Singh, 2003) and 24.90 g/100g − 30.0 g/100g for
starches from American potato cultivars (Martinez et al., 2019). The
higher values observed in present study might be due to differences in
geographic origin, environmental and cultural practices. Corn starch
showed 22.0 g/100g amylose content which is comparable to the values
(18.0 g/100g − 23.0 g/100g) reported by Mir et al. (2017).
The yield of starches extracted from different potato cultivars varied
from 11.48 g/100g (Kufri Ganga) to 16.51g/100g (Lady Rosette)
(Table 1). The difference in starch yield among potato cultivars might be
due to difference in dry matter contents. The starch yield has been found
to be positively correlated with the dry matter content of the cultivars
(Marwaha, Pandey, Kumar, Singh, & Kumar, 2010; Kaur & Aggarwal,
2016).
Color of finished starch is an important attribute for determining
starch quality. The color characteristics of starch samples are depicted in
R. Singh et al. LWT 150 (2021) 111966

Table 1. The isolated starches showed higher L* (lightness) values and
lower a* (redness) and b* (yellowness) values which imply high purity
of starches. Corn starch showed higher lightness (L* = 97.23) value than
isolated potato starches (L* = 96.02–96.42) (Table 1). L* value > 90
provides an acceptable lightness degree for the purity of starches (Perez
Sira & Amaiz, 2004). The a* values were almost zero, depicting neutral
color of isolated starches (Table 1). Corn starch showed slight yellow­
ness (b* = 3.38) than potato starches (b* = 1.58–1.85) which might be
due to difference in their botanical origin. The color values obtained in
the present study are in accordance with the findings of Sit, Misra, and
Deka (2014) & Martinez et al. (2019).
3.1.2. Functional properties
Functional characteristics are the parameters that predict the appli­
cation and end use of food material for various food products (Akinwala,
Shittu, Adebowala, ). Functional properties such as swelling power,
solubility and bulk density of extracted starches are depicted in Table 1.
Significant (p < 0.05) differences were observed in swelling power and
solubility of isolated starches. Swelling power and solubility of potato
starches varied from 27.69 g/g- 34.54 g/g and 14.63%–20.43%,
respectively and for corn starch it was 14.50 g/g and 15.0% respectively
(Table 1). The swelling power and solubility value for potato starches
was lower as investigated by Kaur, Singh, Ezekiel, and Guraya (2007a)
who reported 26.30 g/g to 48.60 g/g swelling power and 2.50%–36.90%
solubility for potato starches isolated from Indian potato cultivars grown
at different locations. Corn starch exhibited lower swelling power and
solubility than all potato starches. This might be due to the fact that
cereal starches have more structural rigidity due to different crystallinity
than tuber starches making the granules more resistant toward swelling
(Mishra & Rai, 2006; Singh, Singh, Kaur, Sodhi, & Gill, 2003). The
crystallinity of starch depends on the botanical source of starch. X-Ray
diffraction has been used to study the crystalline structure of starch
which provides three diffraction patterns: A-type, which is typically
exhibited by cereals and grains; B-type by tubers and roots and C-type by
legumes (Singh, Ali, Somashekar, & Mukherjee, 2006). Fallahi,
Muthukumarappan, and Rosentrater (2016); Cornejo-Ramírez et al.
(2018) reported more organized crystalline structure of corn starch than
potato starch. The higher swelling power and solubility of potato
starches is due to variation in the degree of phosphorylation, amylose
content and starch granule morphology. The phosphorous content in
potato starch is relatively high as compared to cereal starches (Martinez
et al., 2019) and is mainly present as phosphate monoester, which are
linked to the amylopectin fraction via covalent bonds. When starch is
heated in excess water, these esterified phosphate groups gets ionized
and repulsion between these groups on adjacent chains lead to hydration
by weakening the bonding within the amylopectin chains resulting in
higher swelling (Kaur, Singh, Ezekiel, & Guraya, 2007a; Alcazar- Alay &
Meireles, 2015; Ali et al., 2016). The extent of leaching of soluble from
starch also depends on the lipid content of starch and its ability to form
amylose-lipid complexes. The amylose involved in this complex forma­
tion is prevented from leaching out (Ritika, Khatkar, & Yadav, 2010;
Singh et al., 2003) as it acts as an inhibitor of swelling in presence of
lipids. Since corn starch contain more lipids than potato starch, this may
possibly explain the difference in the swelling power and water solubi­
lity of these starches. Lastly the difference in the morphological struc­
ture of starch granules from different sources may also affect the
swelling power and solubility values. Singh and Singh (2003); Mishra
and Rai (2006); Bajaj, Singh, Kaur, and Inouchi (2018) reported a high
swelling power from potato starches, having large (average granule size
> 110 μm), smooth and irregular granules compared to corn starch,
which exhibited small (average granule size 15–20 μm), rough poly­
hedral or angular shaped granules. The large and irregular potato
granules might be helpful in entrapping the starch components within
the granules without disintegration thus increasing the swelling
capacity.
Another important functional property of starch is the bulk density,
which is the mass of powder divided by its bulk volume. High bulk
density is of economic importance as it influencies the cost of storage,
packaging and transportation of food powders. Bulk density among
potato starches varied between 740 kg/m3 to 800 kg/m3 while it was
550 kg/m3 for corn starch (Table 1). The former is within the range as
informed by Akinwale et al. (2016) and Adebowale, Sanni, and Fada­
hunsi (2011) for cassava starches. The bulk density of corn starch was
less than potato starches which is in agreement with the findings of
Singh, Bawa, Singh, and Saxena (2009) who also reported lower bulk
density for corn starch (0.49 g/ml) than the potato starch (0.8 g/ml).
3.1.3. ATR-FTIR spectra
ATR-FTIR Spectroscopy is considered a valuable tool to characterize
changes in structure of starch on a molecular level (short-range order)
such as starch chain conformation, helicity, crystallinity and retrogra­
dation phases (Warren, Gidley, & Flanagan, 2016). Fig. 2 represents the
ATR-FTIR spectra peaks of starch samples. The absorption bands ranging
between 3346-3733 and 2883–2972 represents the –OH stretching vi­
bration and aliphatic C–H stretching, respectively while the peaks at
1641–1652 represents the C– – O stretching vibration in a carbohydrate

Table 1
Quality parameters of starches isolated from potato and corn.
Potato cultivars Physico-chemical properties Functional properties

Moisture Protein Ash (g/ Yield Purity Amylose Amylopectin Color properties Swelling Solubility Bulk
(g/100g) (g/100g) 100g) (g/ (g/ (g/100g) (g/100g) power (g/ (%) density
L* a* b*
100g) 100g) g) (kg/m3)
e
Kufri Chipsona-3 18.40 ± 0.31 ± 1.05 ± 14.62 89.23 ± 34.48 ± 65.52 ± 1.39 96.02 0.03 ± 1.73 34.54 ± 14.63 ± 790 ±
0.52ᵃ 0.04d 0.02ᵃ ± 1.02c 1.12b 2.94ᵃ ± 0.23b 0.001c ± 2.30ᵃ 1.53d 1.13ᵇ
0.09c
Lady Rosetta 18.46 ± 0.39 ± 0.61 ± 16.51 88.24 ± 32.29 ± 67.71 ± 1.65d 96.22 0.29 ± 1.58 31.93 ± 18.66 ± 740 ±
0.59ᵃ 0.02d 0.02ᶜ ± 0.79b 1.12b 1.85ᵃ ± 0.21b 0.04a ± 1.73ᵃᵇ 0.80ᵇ 1.20ᵈ
0.10d
Kufri Ganga 18.10 ± 0.77 ± 0.53 ± 11.59 89.89 ± 28.82 ± 71.18 ± 1.89c 96.39 0.16 ± 1.60 27.69 ± 20.43 ± 760 ±
0.71ᵃ 0.11b 0.01ᶜ ± 0.35d 1.12b 1.25ᵃᵇ ± 0.22b 0.05b ± 0.96ᵇ 1.15ᵃ 1.50ᶜ
0.04d
Kufri Pukhraj 15.74 ± 0.53 ± 0.97 ± 11.48 89.90 ± 23.40 ± 76.60 ± 1.50b 96.42 0.04 ± 1.85 30.20 ± 18.56 ± 800 ±
0.57ᵇ 0.06c 0.08ᵇ ± 0.55d 1.12b 0.95ᵇ ± 0.20b 0.001c ± 1.38ᵃᵇ 2.52ᵇ 2.20ᵃ
0.11b
Corn starch 7.57 ± 1.22 ± 0.38 ± 18.56 92.13 ± 22.01 ± 77.99 ± 1.39ᵃ 97.23 − 0.68 3.38 14.50 ± 15.00 ± 550 ±
0.28c 0.41ᵃ 0.05d ± 0.80a 1.12a 0.80c ± 0.25a ± 0.04d ± 0.58c 0.41c 1.14e
1.58a

Results expressed on dry basis (g/100g).

Mean value ± standard deviation of three replications, Mean in the same column with different alphabetical letters is significantly different (p < 0.05).

4
R. Singh et al. LWT 150 (2021) 111966

Fig. 2. FTIR spectral (cm− 1) of starches isolated from potato (Kufri Pukhraj; Kufri Ganga; Kufri Chipsona-3; Lady Rosette) and corn.

group (Fig. 2) (Rodriguez-Pineda, Munoz-Prieto, Rius-Alonso, & might form amylose-lipid complexes (Singh et al., 2003; Ritika et al.,
Palacios-Alquisira, 2018). The bands in the region 1407-1486- and 2010), thus reducing water holding by starch granules and increasing
1345–1379 represents CH3 asymmetrical/symmetrical stretching, structural rigidity, resulting in restricted granule swelling. Hold vis­
indicating the presence of phenolic compounds. Whereas peaks at cosity is the minimum viscosity attained when starch slurry is subjected
933–962, 816–860, 763–765 shows C–CH stretching, C–OH, confirming to a constant temperature (95 ◦ C) and mechanical shear stress. It mea­
the presence of carbohydrates (Sit et al., 2014). The FTIR analysis ob­ sures the ability of paste to withstand breakdown during cooling. Hold
tained for potato and corn starch was similar in terms of form and in­ viscosity for potato starches ranged from 3830 cP (Lady Rosette) to 4188
tensity of major peaks, indicating similar chemical structures. Similar cP (Kufri Pukhraj) whereas the corn starch showed the value of 4792 cP
results were obtained by Abdullah, Chalimah, Primadona, and Hanantyo (Fig. 3). Breakdown viscosity which is the difference between the peak
(2018) for corn, cassava and potato starches. and hold viscosities, indicates the susceptibility of swollen starch
granules to disintegrate via shear forces. High values depict lower
3.1.4. Pasting properties cooking stability of starch (Martinez et al., 2019). Breakdown viscosity
Pasting properties is the key to process of change that is noticed in was observed to be 1947 cP (Kufri Ganga) − 5050 cP (Kufri Pukhraj) for
starch after gelatinization in excess water. It consists of swelling of the potato starches and 912 cP for corn starch (Fig. 3) which probably
starch granules, leaching of amylose from granules and eventual suggests less stability of potato starch to shear thinning. It is worth
breaking of granules with application of shear forces (Alcazar- Alay & mentioning that the peak viscosity and breakdown viscosity were found
Meireles, 2015). The starches isolated from potato and corn differed to be higher for potato starches than corn starch reason being that incase
significantly (p < 0.05) for pasting properties (Fig. 3). The pasting of potato starch, high degree of swelling was achieved at lower
temperature is the temperature attained at the onset of the rapid in­
crease in viscosity and provides information about the minimum tem­
perature to cook a given food sample (Akinwale et al., 2016). It was
observed that potato starches gelatinized at lower (69.75–70.89 ◦ C)
temperature range while corn starch formed paste at a relatively higher
(81.8 ◦ C) temperature (Fig. 3). This might be due to high degree of
crystalinity in the corn starch. The results are supported by the findings
of Mishra and Rai (2006); Horstmann, Lynch, and Arendt (2017) who
observed that tuber starches gelatinized more rapidly and at lower
temperature compared to cereal starches. Peak viscosity represents the
highest viscosity attained during starch gelatinization and indicates the
ability of starch based food to imbibe water freely before their physical
breakdown (Maziya-Dixon, Adebowale, Onabanjo, & Dixon, 2005). The
peak viscosity of potato starches ranged between 5825 cP (Kufri Ganga)
to 9239 cP (Kufri Pukhraj) while corn starch had peak viscosity of 2704
cP (Fig. 3). Higher peak viscosity of potato starch might be due to
presence of esterified phosphate groups which get ionized when heated,
Fig. 3. Pasting profile of starches isolated from potato (Kufri Chipsona-3; Lady
leading to slight repulsion and causing opening of the branched
Rosette; Kufri Pukhraj; Kufri Ganga) and corn. The error bars indicate the
amylopectin molecules, causing higher swelling of starch granules (Bajaj standard deviation of means n = 3 (p < 0.05); the same letter indicates no
et al. (2018). Cereal starches have been found to contain lipids which significant difference. PV= Peak viscosity, HV= Hold viscosity, FV= Final
viscosity, BV= Breakdown viscosity, SBV= Setback Viscosity.

5
R. Singh et al. LWT 150 (2021) 111966

gelatinization temperature which followed a subsequent rupture of
starch granules on further heating, thus leading to a fall in viscosity
(Mishra & Rai, 2006). Set back viscosity indicates the tendency of starch
pastes to retrograde on cooling. Previous studies have reported that
amylose increases the tendency of reterogradation and enhances paste
viscosity upon cooling due to aggregation of leached amylose molecules
and formation of amylose junction zones (Singh et al., 2003). But these
results did not correlate with our study because potato starches with
higher amylose content (Table 1) showed lower set back viscosities
(357-735 cP) when compared to corn starch which showed a higher set
back viscosity (932 cP) (Fig. 3). According to Ratnayake and Jackson
(2003), reterogradation or setback viscosities of starches are not only
affected by the amylose content but also by the length of amylose
molecules and the state of dispersion of the amylose chains. Potato
starch contains amylose molecules with longer chain lengths than cereal
starches which retrograde less readily thereby reducing the setback.
Mishra and Rai (2006) observed similar findings during investigation of
morphological and functional properties of corn, potato and tapioca
starches. The set back viscosity influence texture and rate of synersis in
starchy foods. Low setback value is particularly desirable in custard and
pudding formulations which undergo loss of viscosity as a result of
reterogradation. The results probably suggest that potato starch gruel
will not undergo synersis faster. Final viscosity of potato starches ranged
4411 cP (Lady Rosette) to 4891 cP (Kufri Pukhraj) and for corn starch; it
was 2724 cP (Fig. 3) and indicates the paste stability after cooking and
cooling. The results probably indicate that potato starch could be used as
thickening agent in custard and pudding formulations because these
foods require high paste viscosity after cooking and cooling. Some
previous studies have also revealed higher peak viscosity, hold viscosity
and final viscosity of potato starch in comparison with taro and rice
starches (Sit, Misra, & Deka,2014) and water chestnut and corn starches
(Singh et al., 2009). The authors have also reported lower setback vis­
cosity of potato starch than other starches.
Since pasting properties play a fundamental part in maintaining the
quality of food products, Kufri Pukhraj, an underutilized potato cultivar
was selected for the preparation of non-cereal pudding mix on the basis
of its high peak viscosity, hold viscosity, final viscosity and lower
setback or reterogradation tendency since the product is to be consumed
both hot as well as cold.
3.2. Quality characteristics of formulated pudding mix
was 0.56 g/100g while control sample had ash content of 0.37 g/100g
(Table 2). The protein content in control mix was 1.24 g/100g which
was significantly (p < 0.05) higher than formulated mix (0.62 g/100g)
(Table 2). Amylose content which is an important determinant of
functional properties of starch was significantly (p < 0.05) higher in
non-cereal pudding mix (16.19 g/100g) than control mix (13.80 g/
100g) (Table 2). These variations in physico-chemical parameters could
be attributed to the differences in raw materials used for preparation of
pudding mix.
Starch granules swelling capacity plays an essential role in the
rheological and functional attributes of starch suspensions. The swelling
power (11.45 g/g) and solubility (60.66%) of non-cereal pudding mix
was found to be significantly (p < 0.05) higher than control pudding mix
which showed 7.79 g/g swelling power and 52.90% solubility (Table 2).
According to Ezekiel, Rana, Singh, and Singh (2010), potato starch is
known to have high swelling capacity and solubility, which is 10–100
times higher than cereal starches. The reason for higher swelling power
of non cereal pudding mix might be attributed to the large size of potato
granules and higher content of phosphate present in potato starch
resulting in higher water retention capacity.
The pasting behavior of the formulated pudding mix was also studied
to understand how addition of other ingredients (sugar, flavor and color)
could affect the pasting property of the product. It was noticed that all
the pasting viscosities reduced with the interaction of these ingredients
with the starch (Table 2). Peak, hold and final viscosity were higher for
non-cereal pudding mix than control. Breakdown viscosity was reduced
in the formulated pudding mix, signifying greater cooking stability.
Whereas setback viscosity was increased in the formulated mix which
indicates higher reterogradation tendency in the pudding gruel. Also,
the swelling power and solubility values (Table 2) for pudding mix
samples were found to be higher compared to native potato and corn
starches (Table 1). This might be due to addition of sugar which might
have resulted in increased granule solubility of starch sugar suspension.
3.3. Sensory quality evaluation of fresh non-cereal pudding mix
Fig. 4 clearly indicates that there was no significant difference in
sensory quality between pudding gruel prepared with either corn or
potato starch. The results indicate that pudding mix can be successfully
prepared from potato starch. So further non-cereal pudding mix was
analyzed for storage studies.

Quality attributes i.e. physicochemical and functional characteristics
of non-cereal pudding mix (with potato starch) and control (with corn
starch) pudding mix is summarized in Table 2. There were significant (p
< 0.05) differences in the physicochemical and functional properties of
the pudding mix. Moisture which is an important parameter for storage
of food products, ranged 8.61g/100g in non-cereal pudding mix while it
was 4.85 g/100g in control sample (Table 2). The variation in moisture
might be due a higher amount of moisture in potato starch in compar­
ison to corn starch (Table 1). The ash content of non-cereal pudding mix
3.4. Storage studies
3.4.1. Moisture content
Moisture is presumably the most significant parameters, determining
the shelf life of food products because increase in moisture beyond
permissible limits facilitates microbial growth and ultimately destroy
quality. During storage, moisture content of non-cereal pudding mix
slightly increased but the increase was found to be non-significant (p <
0.05) (Fig. 5a). However, Awoyale, Sanni, Shittu, and Adegunwa (2015)

Table 2
Quality parameters of fresh pudding mix.
Pudding Physiochemical parameters Functional properties Pasting Properties
mix
Moisture* Ash Protein Amylose Swelling Solubility Bulk PT PV (cP) HV FV (cP) BV (cP) SBV (cP)
(g/100g) (g/ (g/100g) (g/100g) power (g/ (%) density* (◦ C) (cP)
100g) g) (g/ml)

With 8.61 ± 0.56 0.62 ± 16.19 ± 11.45 ± 60.66 ± 0.76± ND 269.00± 265 ± 542.00± 5.00± 273.00±
potato 0.18a ± 0.01a 0.50a 0.17a 1.55a 0.03b 5.0a 4.0a 5.1a 0.5b 4.44a
0.03a
Without 4.85 ± 0.37 1.24 ± 13.80 ± 7.79 ± 52.90 ± 0.92± ND 78.00± 12.00 23.00± 65.00± 9.00±
potato 0.03b ± 0.0b 0.02b 1.11b 0.005b 1.25b 0.02a 2.00b ± 1.0b 1.0b 2.0a 1.0b

ND=Not determined; PT= Pasting Temperature, PV= Peak viscosity, HV= Hold viscosity, FV= Final viscosity, BV= Breakdown viscosity, SBV= Setback Viscosity.
*
Results expressed on wet basis (g/100g); Mean value ± standard deviation of three replications, Mean in the same column with different alphabetical letters is
significantly different (p < 0.05).

6
R. Singh et al.
Fig. 4. Sensory evaluation of fresh pudding mix (Non-cereal and Control; with
corn starch). The error bars indicate the standard deviation of means n = 3 (p
< 0.05).
witnessed an increase in moisture content in cassava starch based cus­
tard powder stored at ambient temperature (30 ± 2 ◦ C) for 24 weeks.
The moisture content of non-cereal pudding mix at the end of storage
was well below the suggested safe level (12.5%) for storage of custard
powder (FSSAI, 2011).
3.4.2. Swelling power and solubility
Starch granules swelling capacity plays an essential role in the
rheological and functional properties of starch suspensions. The swelling
capacity in commercial starches is important to the quality and texture
of gel based food products because it stimulate them against occurrence
of synersis (Kaur, Oberoi, Sogi, & Gill, 2011)). Significant (p < 0.05)
effects of storage time was observed on the swelling power and solubility
of potato starches. The initial swelling power of non-cereal pudding mix
was 11.45 g/g, which decreased (p < 0.05) consistently to 8.53 g/g,
after 12 months of storage (Fig. 5b). However, the solubility pattern was
found to be increased significantly (p < 0.05) from 60.66 g/100g before
storage to 65.88 g/100g at the end of storage (Fig. 5c). The changes in
swelling power and solubility of pudding mix might be associated with
the variation in relative humidity of the storage atmosphere, which
could have resulted in higher proportion of soluble dextrins due to
depolymerization of starch. It has been reported that swelling power is
regulated by the crystalinity of starch. When starch granules are
Fig. 5. Effect of storage on a) moisture (%) b) swelling power (g/g) and c) Solubility (%) of non-cereal pudding mix. The error bars indicate the standard deviation of
means n = 3 (p < 0.05); the same letter indicates no significant difference.
7
LWT 150 (2021) 111966
degraded, crystalline structure gets disrupted and water molecules
become connected by hydrogen bonding to the exposed group of
amylose and amylopectin, which brings about their dissolution and
swelling (Gujral, Sharma, Kaur, & Singh, 2013). Sriroth, Wanlapatit, and
Wittijamnong (1996) studied the physicochemical changes in cassava
starch stored at different humidity (22%–93%) and its sorption isotherm
and found that solubility of cassava increased rapidly at higher relative
humidity. The results indicated that starch granules are able to imbibe
water faster at higher relative humidity.
3.4.3. Microbial analysis
In the present study, the microbial load of the presently developed
non-cereal pudding mix was assessed up to 12 months (Table 3). Ac­
cording to Food Safety and Standard Authority of India (FSSAI, 2011),
the total aerobic plate count, yeast and mould count of the pudding mix
were within the recommended limits whereas no Coliform or E. coli was
detected during the entire storage period and the mix was free from any
fungal growth up to 12 months. Similar trend in microbial load of cas­
sava based custard powder was observed by Awoyale et al. (2015)
during storage of 24 weeks at ambient temperature (30 ± 2◦ ).
3.4.4. Sensory evaluation
The sensory characteristics of the stored non-cereal pudding mix
prepared into gruel are depicted in Fig. 6. The pudding gruel had high
acceptability scores for appearance, flavor, consistency and overall
acceptability (7.92, 7.80, 7.88 and 7.88 respectively) after 12 months of
storage. The results indicated that starch isolated from common purpose
potato cultivar K. Pukhraj make it feasible for use in various food systems
or other industrial applications. Value addition of non processable po­
tato cultivars in special food products could go a long way in boosting
food industry.
4. Conclusion
The study demonstrated that extracting starch from variety of po­
tatoes, commonly not in demand is feasible. On the basis of their func­
tional, pasting and sensory characteristics, potato starch could be used
as substitute for corn starch in preparing convenient shelf stable, ready
to cook non-cereal pudding mix. Formulated pudding mix could be
useful for gluten intolerant patients and non-cereal fast keepers on ac­
count of its non-cereal and gluten free composition.
CRediT authorship contribution statement
Rajdeep Singh: Methodology, Investigation, Writing – original
draft. Sukhpreet Kaur: Conceptualization, Methodology, Investigation,
R. Singh et al.
Table 3
Microbiological quality of stored pudding mix.
S. No Test Parameters *Permissible Limits
1. Total Aerobic Count (cfu/g) <4.0 × 104
2. Yeast & Mould Count (cfu/g) <1.0 × 102
3. Coliform Count (cfu/g) < 101
4. E. coli (cfu/g) Absent
*
As per FSSAI, (2011); the limit of quantification is 10.
Fig. 6. Effect of storage on sensory characteristics (Appearance; Flavour;
Consistency; Overall acceptability) of non-cereal pudding mix.
Writing – original draft, Writing – review & editing. Poonam Aggarwal:
Resources, Supervision, Writing – review & editing.
Declaration of competing interest
Authors declare that there is no any conflict of interest.
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