Potato is a crop cultivated worldwide and starch extracted from potato had superior properties than their cereal starches. The limitations of native potato starch can be overcome by physical, chemical, enzymatic modifications. In fact, potato starch can easily be tailored to the requirements of the final product and ca give superior techno-functional properties to the food than traditionally available cereal starches. It has larger granule size, high purity, longer amylose and amylopectin chains with phosphate ester groups on amylopectin, and form thick, clear viscoelestic gels. These properties make potato starch suitable for use in range of food products and pharmaceutical application.
