Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region
This study aimed to extract and characterize the morphological, physicochemical, thermal, and rheological properties of the starches of native potatoes grown in the department of Puno. Among the varieties evaluated were sweet native potato varieties Imilla Negra (Solanum tuberosum spp. Andígena), Im...
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2023
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| _version_ | 1881508947168329728 |
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| author | Luque-Vilca, Olivia Magaly Pampa Quispe, Noe Benjamin Pumacahua‐Ramos, Augusto Pilco Quesada, Silvia Cabel Moscoso, Domingo Jesús Choque-Rivera, Tania Jakeline |
| author_browse | Cabel Moscoso, Domingo Jesús Choque-Rivera, Tania Jakeline Luque-Vilca, Olivia Magaly Pampa Quispe, Noe Benjamin Pilco Quesada, Silvia Pumacahua‐Ramos, Augusto |
| author_facet | Luque-Vilca, Olivia Magaly Pampa Quispe, Noe Benjamin Pumacahua‐Ramos, Augusto Pilco Quesada, Silvia Cabel Moscoso, Domingo Jesús Choque-Rivera, Tania Jakeline |
| author_sort | Luque-Vilca, Olivia Magaly |
| collection | Producción científica |
| description | This study aimed to extract and characterize the morphological, physicochemical, thermal, and rheological properties of the starches of native potatoes grown in the department of Puno. Among the varieties evaluated were sweet native potato varieties Imilla Negra (Solanum tuberosum spp. Andígena), Imilla Blanca (Solanum tuberosum spp. Andígena), Peruanita, Albina or Lomo (Solanum chaucha), and Sutamari, and the bitter potatoes Rucki or Luki (Solanum juzepczukii Buk), Locka (Solanum curtilobum), Piñaza (Solanum curtilobum), and Ocucuri (Sola-num curtilobum), acquired from the National Institute of Agrarian Innovation (INIA-Puno). The proximal composition, amylose content, and morphological, thermal, and rheological properties that SEM, DSC, and a rheometer determined, respectively, were evaluated, and the data obtained were statistically analyzed using a completely randomized design and then a comparison of means using Tukey’s LSD test. The results show a significant difference in the proximal composition (p ≤ 0.05) concerning moisture content, proteins, fat, ash, and carbohydrates. Thus, the amylose content was also determined, ranging from 23.60 ± 0.10 to 30.33 ± 0.15%. The size morphology of the granules is 13.09–47.73 µm; for the thermal and rheological properties of the different varieties of potato starch, it is shown that the gelatinization temperature is in a range of 57 to 62 °C and, for enthalpy, between 3 and 5 J/g. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/1200 |
| institution | UPeU |
| language | English |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/12002026-11-02T12:57:04ZStructural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean RegionLuque-Vilca, Olivia MagalyPampa Quispe, Noe BenjaminPumacahua‐Ramos, AugustoPilco Quesada, SilviaCabel Moscoso, Domingo JesúsChoque-Rivera, Tania JakelineStarchThermalSweet potatoMorphologicalrheologyBitter PotatoThis study aimed to extract and characterize the morphological, physicochemical, thermal, and rheological properties of the starches of native potatoes grown in the department of Puno. Among the varieties evaluated were sweet native potato varieties Imilla Negra (Solanum tuberosum spp. Andígena), Imilla Blanca (Solanum tuberosum spp. Andígena), Peruanita, Albina or Lomo (Solanum chaucha), and Sutamari, and the bitter potatoes Rucki or Luki (Solanum juzepczukii Buk), Locka (Solanum curtilobum), Piñaza (Solanum curtilobum), and Ocucuri (Sola-num curtilobum), acquired from the National Institute of Agrarian Innovation (INIA-Puno). The proximal composition, amylose content, and morphological, thermal, and rheological properties that SEM, DSC, and a rheometer determined, respectively, were evaluated, and the data obtained were statistically analyzed using a completely randomized design and then a comparison of means using Tukey’s LSD test. The results show a significant difference in the proximal composition (p ≤ 0.05) concerning moisture content, proteins, fat, ash, and carbohydrates. Thus, the amylose content was also determined, ranging from 23.60 ± 0.10 to 30.33 ± 0.15%. The size morphology of the granules is 13.09–47.73 µm; for the thermal and rheological properties of the different varieties of potato starch, it is shown that the gelatinization temperature is in a range of 57 to 62 °C and, for enthalpy, between 3 and 5 J/g.Articlehttps://pubmed.ncbi.nlm.nih.gov/38006141https://www.mdpi.com/2073-4360/15/22/4417/pdf?version=1700108076https://doi.org/10.3390/polym15224417PMC1067498610.3390/polym15224417https://hdl.handle.net/20.500.15037/120038006141W4388731960enPolymers2073-43602023-11-162026-06-13T09:49:54Z2026-06-13T09:49:54Z |
| spellingShingle | Starch Thermal Sweet potato Morphological rheology Bitter Potato Luque-Vilca, Olivia Magaly Pampa Quispe, Noe Benjamin Pumacahua‐Ramos, Augusto Pilco Quesada, Silvia Cabel Moscoso, Domingo Jesús Choque-Rivera, Tania Jakeline Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region |
| title | Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region |
| title_full | Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region |
| title_fullStr | Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region |
| title_full_unstemmed | Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region |
| title_short | Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region |
| title_sort | structural thermal rheological and morphological characterization of the starches of sweet and bitter native potatoes grown in the andean region |
| topic | Starch Thermal Sweet potato Morphological rheology Bitter Potato |
| topic_facet | Starch Thermal Sweet potato Morphological rheology Bitter Potato |
| url | https://pubmed.ncbi.nlm.nih.gov/38006141 https://www.mdpi.com/2073-4360/15/22/4417/pdf?version=1700108076 https://doi.org/10.3390/polym15224417 https://hdl.handle.net/20.500.15037/1200 |
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