Preparation of Calcium- and Magnesium-Fortified Potato Starches with Altered Pasting Properties

Author： Noda Takahiro Takigawa Shigenobu Matsuura-Endo Chie Ishiguro Koji Nagasawa Koichi Jinno Masahiro

Publisher： MDPI

E-ISSN： 1420-3049|19|9|14556-14566

ISSN： 1420-3049

Source： Molecules, Vol.19, Iss.9, 2014-09, pp. : 14556-14566

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Abstract

Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl₂ and MgCl₂ aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Furthermore, the gelatinization properties and in vitro digestibility of the representative calcium- and magnesium-fortified starches were tested. The maximum calcium content of the fortified potato starches was as high as 686 ppm with the addition of a high-concentration CaCl₂ solution, while the calcium content of the control potato starch was 99 ppm. The magnesium content increased from 89 to 421 ppm by treatment of the potato starch with an MgCl₂ solution. Markedly lower values of peak viscosity and breakdown were observed in calcium- and magnesium-fortified potato starches than in the control potato starch. However, the gelatinization temperature and enthalpy as well as resistant starch content of calcium- and magnesium-fortified potato starches were similar to those of the control potato starch. It is concluded that potato starches with altered pasting properties can be easily manufactured by the use of solutions containing high levels of calcium and magnesium.