• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.608-615
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• 2017

The objective of this study was to evaluate the physicochemical, structural, and rheological properties of new domestic potato cultivars ('Goun', 'Sebong', and 'Jinsun') against the foreign potato cultivar 'Atlantic'. Based on the results obtained from scanning electron micrograph, X-ray, and Fourier transform infrared spectrum analyses, the structural properties of all potato flours were not considerably different. Rapid visco analyzer analyses showed that the setback viscosities of 'Goun', 'Sebong', and 'Jinsun' were significantly lower than that of 'Atlantic'. For steady shear rheological properties, potato flour dispersions showed shear-thinning behaviors (n=0.45~0.49) at $25^{\circ}C$. Apparent viscosity and consistency index of 'Atlantic' were similar to those of 'Sebong' and 'Jinsun'. For dynamic shear rheological properties, storage modulus (G′) and loss modulus increased, whereas complex viscosity (${\eta}^*$) was reduced with increasing frequency from 0.63 to 62.8 rad/s. G′ and ${\eta}^*$ values of 'Jinsun' were significantly higher than those of the other potato cultivars.