Hokkaido potatoes are widely used as a source of starch. Potato starch is used for various purposes,particularly for the production of fish paste products,livestock products, and confectionery. Moreover, modified starch, which is produced by processing potato starch chemically and physically, is used in a variety of forms. This study examines the properties of modified starch gels produced by further enhancing the starch functions of potato starch. To study the primary properties of starch gels, color tone tests, viscosity measurements, and texture measurements were performed. Acetylated distarch phosphate gel had the highest values, followed byhydroxypropyl distarch phosphate gel,starch acetate gel,and potato starch gel. As for the degree of viscosity, hydroxypropyl distarch phosphate gel was the thickest,followed by acetylated distarch phosphate gel,potato starch gel,and starch acetate gel. In this experiment, changes in the properties of modified starch gels were observed as compared with those of potato starch gel. In the future,we would like to compare various types of modified starch and the effects of being frozen or defrosted on starch properties
