The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties
Native Andean potatoes (Solanum tuberosum subsp. andigenum) are a valuable phytogenetic resource due to their compositional diversity and adaptation to high-altitude environments. Their starch is a key functional polysaccharide widely used in food systems; however, information on the kinematic visco...
Guardado en:
| Autores principales: | , , , , , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2026
|
| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| _version_ | 1881700505431834624 |
|---|---|
| author | Alejandro Coloma Edgar Gallegos Rojas Herbert Callo Leandro Valencia Justo Gallegos Rojas Arturo Zaira-Churata Jorge Apaza-Cruz Nancy Curasi Rafael Cristina Valencia‐Sullca Ulises Alvarado |
| author_browse | Alejandro Coloma Arturo Zaira-Churata Cristina Valencia‐Sullca Edgar Gallegos Rojas Herbert Callo Jorge Apaza-Cruz Justo Gallegos Rojas Leandro Valencia Nancy Curasi Rafael Ulises Alvarado |
| author_facet | Alejandro Coloma Edgar Gallegos Rojas Herbert Callo Leandro Valencia Justo Gallegos Rojas Arturo Zaira-Churata Jorge Apaza-Cruz Nancy Curasi Rafael Cristina Valencia‐Sullca Ulises Alvarado |
| author_sort | Alejandro Coloma |
| collection | Producción científica |
| description | Native Andean potatoes (Solanum tuberosum subsp. andigenum) are a valuable phytogenetic resource due to their compositional diversity and adaptation to high-altitude environments. Their starch is a key functional polysaccharide widely used in food systems; however, information on the kinematic viscosity of dilute gels under moderate thermal conditions remains limited. This study evaluated the effects of temperature (26, 36, and 46 °C) and starch concentration (1–3% w/v) on the kinematic viscosity of gels from three Andean potato varieties: Imilla Negra, Compis, and Peruanita. Starch was extracted from fresh tubers (Puno, Peru) using a wet extraction method, and gels were prepared by heating dispersions at 85 °C for 5 min under controlled conditions. Viscosity (0.61–34.47 cSt) decreased with increasing temperature and increased with concentration, confirming the sensitivity of these systems to thermal and compositional factors. The Arrhenius model adequately described temperature dependence, with activation energies of 15.19–29.75 kJ·mol−1, showing an increasing trend with concentration. At 3% and 26 °C, viscosity followed Compis > Imilla Negra > Peruanita, indicating varietal differences in thickening capacity. These results provide useful rheological data for the design and optimisation of food processes involving dilute Andean potato starch dispersions. |
| format | Article |
| id | openalex:W7161813886 |
| institution | UPeU |
| language | English |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| record_format | dspace |
| spelling | openalex:W7161813886The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato VarietiesAlejandro ColomaEdgar Gallegos RojasHerbert CalloLeandro ValenciaJusto Gallegos RojasArturo Zaira-ChurataJorge Apaza-CruzNancy Curasi RafaelCristina Valencia‐SullcaUlises Alvaradokinematic viscositystarch gelstemperature dependencestarch contentArrhenius modelactivation energycultivar differencesrheologyfood polysaccharidesFood composition and propertiesPolysaccharides Composition and ApplicationsRheology and Fluid Dynamics StudiesNative Andean potatoes (Solanum tuberosum subsp. andigenum) are a valuable phytogenetic resource due to their compositional diversity and adaptation to high-altitude environments. Their starch is a key functional polysaccharide widely used in food systems; however, information on the kinematic viscosity of dilute gels under moderate thermal conditions remains limited. This study evaluated the effects of temperature (26, 36, and 46 °C) and starch concentration (1–3% w/v) on the kinematic viscosity of gels from three Andean potato varieties: Imilla Negra, Compis, and Peruanita. Starch was extracted from fresh tubers (Puno, Peru) using a wet extraction method, and gels were prepared by heating dispersions at 85 °C for 5 min under controlled conditions. Viscosity (0.61–34.47 cSt) decreased with increasing temperature and increased with concentration, confirming the sensitivity of these systems to thermal and compositional factors. The Arrhenius model adequately described temperature dependence, with activation energies of 15.19–29.75 kJ·mol−1, showing an increasing trend with concentration. At 3% and 26 °C, viscosity followed Compis > Imilla Negra > Peruanita, indicating varietal differences in thickening capacity. These results provide useful rheological data for the design and optimisation of food processes involving dilute Andean potato starch dispersions.Articlehttps://doi.org/10.3390/polysaccharides7020058W7161813886enPolysaccharides2673-41762026-05-18 |
| spellingShingle | kinematic viscosity starch gels temperature dependence starch content Arrhenius model activation energy cultivar differences rheology food polysaccharides Food composition and properties Polysaccharides Composition and Applications Rheology and Fluid Dynamics Studies Alejandro Coloma Edgar Gallegos Rojas Herbert Callo Leandro Valencia Justo Gallegos Rojas Arturo Zaira-Churata Jorge Apaza-Cruz Nancy Curasi Rafael Cristina Valencia‐Sullca Ulises Alvarado The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties |
| title | The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties |
| title_full | The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties |
| title_fullStr | The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties |
| title_full_unstemmed | The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties |
| title_short | The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties |
| title_sort | effect of temperature and concentration on the kinematic viscosity of starch gels from andean potato varieties |
| topic | kinematic viscosity starch gels temperature dependence starch content Arrhenius model activation energy cultivar differences rheology food polysaccharides Food composition and properties Polysaccharides Composition and Applications Rheology and Fluid Dynamics Studies |
| topic_facet | kinematic viscosity starch gels temperature dependence starch content Arrhenius model activation energy cultivar differences rheology food polysaccharides Food composition and properties Polysaccharides Composition and Applications Rheology and Fluid Dynamics Studies |
| url | https://doi.org/10.3390/polysaccharides7020058 |
| work_keys_str_mv | AT alejandrocoloma theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT edgargallegosrojas theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT herbertcallo theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT leandrovalencia theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT justogallegosrojas theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT arturozairachurata theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT jorgeapazacruz theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT nancycurasirafael theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT cristinavalenciasullca theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT ulisesalvarado theeffectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT alejandrocoloma effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT edgargallegosrojas effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT herbertcallo effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT leandrovalencia effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT justogallegosrojas effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT arturozairachurata effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT jorgeapazacruz effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT nancycurasirafael effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT cristinavalenciasullca effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties AT ulisesalvarado effectoftemperatureandconcentrationonthekinematicviscosityofstarchgelsfromandeanpotatovarieties |