Title
Physicochemical, functional and structural properties of starches obtained from five varieties of native potatoes (Solanum tuberosum L.)
Other title
Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.)
Date Issued
2020
Access level
open access
Resource Type
conference paper
Author(s)
Universidad Nacional Agraria La Molina
Universidad Nacional Agraria La Molina
Publisher(s)
Latin American and Caribbean Consortium of Engineering Institutions
Abstract
The aim of this work was to characterize physical, functional and structurally the starches isolated from five native potato varieties (Solanum tuberosum subsp. Andígena): Águila (AG), Bretaña (BR), Manzana (MN), Perla (PE) y Shuita (SH). The extraction was carried out with water and successive decantation. The starches were characterized, amylose content, clarity, swelling power and solubility, shape and size of the granule, crystallinity, Fourier-transform infrared spectroscopy, thermal properties, rheological and textural properties. Águila starch had the lowest amylose content, the least swelling and solubility power; and Manzana starch had higher gelatinization temperatures. In the rheological study, the starch gels were adjusted to the Herschel-Bulkley model with an average yield shear stress of 57.2 Pa and an average consistency index of 54.4 Pa.sn. The Perla starch gel showed the highest values of firmness, gumminess, chewiness, and cohesiveness.
Language
Spanish
OCDE Knowledge area
Biotecnología agrícola, Biotecnología alimentaria
Subjects
Scopus EID
2-s2.0-85096768869
Source
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Resource of which it is part
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
ISSN of the container
24146390
ISBN of the container
978-958520714-1
Sources of information:
Directorio de Producción Científica
Scopus