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Starch is a natural polysaccharide for which the technological quality depends on the genetic basis of the plant and the environmental conditions of the cultivation. Growing plants under cover without soil has many advantages for controlling the above-mentioned conditions. The present research focuses on determining the effect of under cover hydroponic potato cultivation on the physicochemical properties of accumulated potato starch (PS). The plants were grown in the hydroponic system, with (greenhouse, GH) and without recirculation nutrient solution (foil tunnel, FT). The reference sample was PS isolated from plants grown in a tunnel in containers filled with mineral soil (SO). The influence of the cultivation method on the elemental composition of the starch molecules was noted. The cultivation method also influenced the protein and amylose content of the PS. Considering the chromatic parameters, PS-GH and PS-FT were brighter and whiter, with a tinge of blue, than PS-SO. PS-SO was also characterized by the largest average diameters of granules, while PS-GH had the lowest crystallinity. PS-SO showed a better resistance to the combined action of elevated temperature and shear force. There was a slight variation in the gelatinization temperature values. Additionally, significant differences for enthalpy and the retrogradation ratio were observed. The cultivation method did not influence the glass transition and melting. [ABSTRACT FROM AUTHOR]

Potatoes, especially colored, are perceived as a valuable source of bioactive compounds, and they are also an important raw material for starch production. There is virtually no information about starch from colored potatoes grown in Central Europe. Therefore, starches from light and colored potato varieties are isolated, and their particle size distributions, molecular masses, phosphorus content, gelatinization properties, water binding capacity, and solubility are analyzed. It is found that the mean and minimum granule size is similar for all investigated varieties, but colored varieties have larger granules. Moreover, starches isolated from colored potatoes are characterized by a higher phosphorus content than those isolated from light ones. It is shown that the solubility and water‐binding capacity of starch from colored potatoes is greater than that of light flesh, especially at higher temperatures. Starches from light flesh potatoes are characterized by significantly higher gelatinization enthalpy values than those from colored potatoes. [ABSTRACT FROM AUTHOR]