International Journal of Agriculture and Food Fermentation

Isolation of Potato Peel Starch & Its Food Application

Zuha Akram¹, Syed Farhat Ali², Muhammad Bilal Sadiq³

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Abstract

In Pakistan, 95% of potato is cultivated in Punjab of which 75% of the potato crop is cultivated in Kasur, Okara, Depalpur, Sahiwal and Pakpattan. Potato peel accounts for 10% of potato residue during its processing. Potato peel constitutes important chemical compounds of which starch is of significance among others (Alka Joshi, 2020). This study was focused on the isolation of starch from potato peel, its conversion to modified starch and food application. Potato peel is susceptible to spoilage by microbes especially if its wet. Thus there is a load of their proper disposal on waste management sector (Rowland,2020). As the amylose increases in starch it starts to depict a prebiotic potential. Starch was extracted by alkali steeping method. Extracted starch was subjected to three rounds of autoclaving at 130°C for 30 minutes.

Keywords: Potato peel starchStarch isolationModified starchResistant starchFood application

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