Study on the Physical and Chemical Properties of Potato Powder

Abstract

In this paper, we pregelatinize different varieties of potato powder, study the effect of heating intensity on the physical and chemical properties of potato powder, and at the same time determine the granularity distribution, viscosity parameters and amylose content of different varieties of potato powder and analyze the content variation ranges and concentrated distributions of potato powder granules with different shapes. We conduct qualitative analysis on the gelatinization temperature and viscosity of different potato powder granules, amylose, amylopectin and enthalpy variation during heating to provide basis for the deployment of the potato staple food strategy.