This document summarizes the extraction and utilization of starch from potato chips scrap in different industries. It discusses that potato scrap contains 20-40% starch which can be extracted and used in various applications like ethanol production, animal feed, textiles, packaging, cosmetics and more. Two case studies are presented showing how extracted potato starch can be used to improve the quality of maize and cassava starch gels and bread by reducing syneresis and maintaining moisture during storage. Various techniques for extracting and modifying starch properties like ozone treatment, high pressure processing, ultrasound etc are also summarized.

1. Extraction & Utilization of Starch from
Potato chips scrap in different
Industries
Presented By:- Under the guidance of:-
Sara Goswami Dr. Anupama Singh
221011

2. Introduction
What is Potato…?
Dry Matter-20%
Wet Matter -80%
60-80% Starch (70-80%
Amylopectin)
Uses of
Potatoes
Domestic Process Waste

3. Source: (Statisca,2020)

5. Source:Ahsan Javed,2019 Sr
No.
Uses of potato Scrap
Utilizing as: Can be used as:
1 Ethanol Production Food Packaging
2 Animal Feed Making Yarn(textile)
3 Manure Cosmetic
4 Dumping Bakery Products
5 Thickeners, emulsifier,etc Nutritious products
Chemical Composition Of potato scrap
Compound Approx value per 100g
Protein 1.2-2.3%
Starch 7.8%
Water 83.3-85.2%
Carbohydrate 8.7-12.4%
20-40% peels generated from potato
Around 30% scraps generated from
industry
53 MMT- Production
15.90 MMT-Scrap

6. OBJECTIVES
To Utilize waste
product
Effective Uses of
Potato scrap in
different industries
Isolation of starch
from potato scraps
Modification
techniques of starches

7. Varieties of Potato
Cooking/Table Purpose
➔ KufriBahar(UP, Haryana,J&K,MP
with an average yield of about
45tonnes per hectare)
➔ KufriBadshah(Punjab,Gujarat,Ha
ryana,UP,MP with an average
yield of 50 ton/he)
➔ Ashoka(Bihar,Punjab,WestBeng
al,Haryana,UP,MP with an avg
yield of 40ton/he)
➔ Pukhraj(Bihar,Maharashtra,Oriss
a,WB,HP,MP,UP with an avg
yield of 40 tons/he)
Processing
➔ Chipsona 1,2(Bihar and UP
with an avg yield of about 35-
40 tons/he)
➔ Chandramukhi (Bihar, Gujarat,
Haryana, Punjab, MP, HP ,UP
Orissa, and WB with an avg
yield of about 25 tons/he)
➔ Lauvkar(Karnataka and
Maharashtra with an avg yield
of 30ton/he)
➔ LR(UP,Maharashtra,Punjab
with an avg yield of 35ton/he)

8. Applications:-
TEXTILE INDUSTRY
NUTRACEUTICAL
FUNCTIONAL FOOD
PACKAGING MATERIAL
PHARMACEUTICAL
Wide
Application
s
Of Potato
Scrap

9. STARCH
➢ EXTRACTION
➢ Technologies to enhance starch performance
● Ozone
● Ohmic Heating
● Ultrasound
● Cold Plasma
● High Pressure Homogenization
● High Pressure Processing
● Pulse Electric Field

10. OZONE:.
● It increased the carbonyl and carboxyl groups content with decreasing of the
molecular chain length of both amylose and amylopectin molecules which
decrease apparent viscosity of the starch pastes.
● The interaction among them is changed due to repulsive and attractive forces
related to the carbonyl and carboxyl groups.
Phosphate group on potato starch can affect the ozonation process.
COLD PLASMA:-
● It promotes the modification on the properties of biodegradable films which
improves barrier and mechanical properties
● It can be used as a tool to improve the adhesion between starch and synthetic
polymers for the formation of films.
● Treatment alters the molecular starch configuration, promoting modification in
the pasting properties, water absorption, swelling power, solubility, enzyme
susceptibility, and changes in compositional, structural, and thermal properties

11. HIGH PRESSURE PROCESSING:-
● The effects of HPP on starch generally resulted in partial gelatinization,
hydration, and swelling of the starch granules, structure modification of starch
granules, changes the particle size and distribution, modification of the
interaction between amorphous and crystalline components
● It increased the digestibility of the starch
HIGH PRESSURE HOMOGENIZATION:-
● The HPH promotes the release of amylose, rearrangement an aggregation of
the degraded starch, formation of new semi-crystalline regions, and
compactness of the formed aggregates.
● HPH enhance the stability of emulsions containing modified starches

12. Method of extraction of potato starch and its effect on starch
properties
Source:(Neeraj et al., 2020)
Extraction
Methods
Extraction
Treatments
Changes in potato starches
PHYSICAL
Heat Moisture treatment
● Modified starch showed decreased relative
crystallinity.
● lower amylose leaching, lower swelling factor,
and higher enzymatic hydrolysis
Microwave and ultrasound
irradiation
Improved emulsifying and surfactant properties
Pulsed Electric Field Improved physico-chemical property of starch
High Hydrostatic Pressure
Distorted molecular integrity, crystallinity was
preserved, demonstrated limited swelling

13. Source:(Nidhi Dalal et al., 2020)
Extraction
Methods
Extraction
Treatments
Changes in potato starches
CHEMICAL
METHODS
Sodium hypochlorite and
hydrochloric acid
Higher concentration of larger granules, higher
swelling power, solubility, water holding capacity with
better paste clarity and improved pasting
characteristics than native starch
N-propanol: water
Pasting viscosity decreased, thermal stability of
starch decreased, syneresis increased, starch lipid
content decreased
ENZYMATIC
REACTION
Cellulase
Starch yield increased, freeze thaw stability, pasting
temperature, paste clarity and swelling of the starch
granules increased
Protease
Protein content decreased, high amylose and
resistant starch contents and produced strong, elastic
and stable gels

14. CASE STUDY 1

15. Result & Discussion
Fig.1 Water Holding Capacity Fig 2. Syneresis

16. Result & Discussion
Table 1. Sedimentation index (CH- Conventional Heating & OH-Ohmic
Heating)
Sample Storage at 7℃ Storage at 25℃
Maize CH 11 ± 5 0 ± 0
Maize OH 12 ± 2 0 ± 0
Cassava CH 0 0
Cassava OH 0 0

17. Conclusion
❖ Stability of maize and cassava starches gels
dependent on the starch source.
❖ Maize starch showed lower syneresis, higher quality
parameter and showed strong gel behaviour,while
cassava starch gel showed weak gel behaviour.
❖ Ohmic heating reduce the waste water generation
than the conventional heating.
❖ OH has adequacy to process highly viscous systems.

18. How can starch be used in food industry?
➢ Bakery Industry (Bread,biscuits,cookies,muffins,etc)
➢ Dairy Industry (Yogurt)
➢ Edible Packaging Material
➢ Brewery Industry
➢ Functionalfood(thickener,stabilizer,binding
agent,gelling agent,etc)

19. CASE STUDY 2

20. Result & Discussion

21. Conclusion
● 0.4% potato fibre found the best one for maintaining
the quality of bread during storage.
● Addition of potato fibre affects the water parameters
● DSC analysis showed a larger presence of frozen
water and reduced retrograded amylopectin in potato
fibre added breads.
● The implementation of potato fibre addition at
industrial level could be the good idea for utilization
of potato peel.

22. REFERENCE
● Neeraj , Dalal N., Bisht V and Dhakar U. (2020). “Potato starch:Novel
Ingredient for food industry”,International Journal of Current
Microbiology and Applied Sciences Vol 9
● Sit, N., Deka, S.K. and Misra, S. (2015). “Optimization of starch
isolation from taro using combination of enzymes and comparison of
properties of starches isolated by enzymatic and conventional
methods”,J. Food Sci Technol. 52(7)
● C. Maniglia, Castanha N, Lindsay R(2020). “Emerging technologies to
enhance starch performance”,Current Opinion in Food Science.
● Han Z, Han Y, Wang J, Liu Z, Buckow R, Cheng J(2020). “Effects of
pulsed electric field treatment on the preparation and physicochemical
properties of porous corn starch derived from enzymolysis” ,J Food
Process Preservation.
● Monthly Report on Potato(may,2020). Horticulture Statistics division
dept of Agriculture, co-operations and farmer welfare of india,
Ministry of Farmers and agriculture welfare,Govt of India.

23. REFERENCE
● Alexandre M, Scherer G. L,Daudt R (2019). “Effects of starch source and
treatment type - Conventional and ohmic heating - On stability and
rheological properties of gels”,LWT - Food Science and Technology 7-
12.
● Uthumporn, U., Shariffa, Y., Fazilah, A. and Karim, A. (2012). “Effects
of NaOH treatment of cereal starch granules on the extent of granular
starch hydrolysis” ,Colloid Polym. Sci. 290(15): 1481-1491.
● A. A. Lakhre, Dhabekar S (2018). “Potato peel extract:natural cosmetic
ingredient”, JETIR vol5.
● Mariana P , Marcio C , Elizabeth H M (2018). “Storage stability of sweet
biscuit elaborated with recovered potato starch from effluent of fries
industry”,Food Sci Technology,Capinas 38(2):216-222.