Structural, physico-chemical, thermal and pasting properties of potato (Solanum tuberosum L.) flour

In this work, two varieties of potato flour (Ágata and IAPAR Cristina) were studied by simultaneous thermogravimetry–differential thermal analysis (TG–DTA), differential scanning calorimetry (DSC), rapid viscoamylographic analysis (RVA), and microscopy (NC-AFM) that were compared with conventional physico-chemical analysis, according different granulometry of each flour. Flours of IAPAR Cristina showed higher levels of starch, fiber, and phosphate and it showed higher thermal stability (TG–DTA), as well as higher pasting temperature and viscosity (RVA), and lower enthalpy of gelatinization (DSC) in the two granulometries. Flours of Agata showed higher gelatinization enthalpy (DSC) and lower pasting temperature (RVA). Atomic force microscopy—non contact method (NC-AFM), was important to check for protrusions and pores of the flour surfaces. The differences between cultivars can be attributed mainly to the genotypes and growth conditions of the tubers, which can modify the flour properties.