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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Autores principales: Luque-Vilca, Olivia Magaly, Pampa Quispe, Noe Benjamin, Pumacahua‐Ramos, Augusto, Pilco Quesada, Silvia, Cabel Moscoso, Domingo Jesús, Choque-Rivera, Tania Jakeline
Formato: Artículo
Lenguaje:inglés
Publicado: 2023
Materias:
Starch
Thermal
Sweet potato
Morphological
rheology
Bitter Potato
Acceso en línea:Ver en el sistema de origen
Ver en el sistema de origen
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Sumario: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.

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