Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan

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Abstract
Summary: The current study investigates the comparison and quality characteristics of starches isolated from potatoes using different processing methods from three commercial varieties: Lady Rosetta, Asterix and Challenger, for the first time in Pakistan. The analysis of variance revealed that starch yield significantly (P < 0.05) depended on total solids, peeling (12.7%, 12.0% and 12.0%) and unpeeling (15.0%, 14.0% and 14.0%) of potatoes compared to potato varieties for Lady Rosetta, Challenger and Asterix, respectively. Moreover, pasting properties, protein content, redness and yellowness were increased in those starches isolated without peeling while carbohydrates and lightness were increased in peeled potato starches. Furthermore, Fourier‐transform infrared spectroscopy analysis revealed that protein (1200–1400 cm−1) was present in starch extracted without peeling. Besides, scanning electron microscopy analysis revealed oval‐shaped starch granules with no impurities in peeled potato starch. The findings suggest the suitability of peeling process for obtaining a high‐quality pure starch.

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