Potential of Potato Starch (Solanum Tuberosum) in The Development of Products in The Food Industry

Abstract

Potato starch (Solanum tuberosum) has great potential in the food industry due to its versatile and beneficial properties. Its ability to form gels, thicken, and stabilize foods makes it a valuable ingredient in a wide variety of products. In the bakery, potato starch can improve texture and retain moisture in baked goods, such as bread and cookies. In the dairy industry, it is used in the production of yogurt and ice cream to impart creaminess and stability. In addition, its resistance to freezing makes it ideal for frozen products, such as French fries and pre-cooked products. Potato starch is also used in the creation of gluten-free foods, providing a safe alternative for people with gluten intolerance. Its ability to form edible films can be applied in biodegradable packaging and protective coatings. In summary, potato starch offers innumerable possibilities for innovation in the food industry, improving the quality, texture and stability of products, as well as contributing to sustainable and gluten-free solutions.