Characterization of starches obtained from several native potato varieties grown in Cusco (Peru).
Characterization of starches obtained from several native potato varieties grown in Cusco (Peru).
- Journal of Food Science, 86(3), p.907-914, 2021 .
Ten native potato varieties grown in Cusco (at 3,672 m above sea level)were used for starches extraction (at a pilot scale), and their physicochemical, functional, morphological, and structural characteristics were assessed. The content of protein, apparent amylose and phosphorus ranged from 0.1percent to 0.44percent, 23.42percent to 35.5percent, and 0.07 to 0.10percent, respectively. Starch granules revealed smooth surface, with ellipsoidal and spherical shapes, particle size analysis exhibited bimodal or multimodal distribution, while the averaged crystallinity was 27.7percent assessed by XRD. Gelatinization temperatures of the starches ranged from 57.4 to 60.1 °C, 60.8 to 64.3 °C, and 68.4 to 71.1°C for To, Tp, and Tc, respectively; and the gelatinization enthalpies ranged from 15.4 to 17.1 J/g. Respect to pasting properties, the peak viscosity and setback viscosity ranged from 12,970 to 16,970 mPa·s and from 968 to 2498 mPa·s, respectively. Thermogravimetric analysis (TGA)revealed no significant relationship between apparent amylose content and thermal stability. Therefore, the results reveal subtle differences in the functional characteristics of the starches from the native varieties of potato studied, which can be recommended for food industry applications
CHARACTERIZATION
SEVERAL NATIVE
POTATO
CUSCO (PERU)
Ten native potato varieties grown in Cusco (at 3,672 m above sea level)were used for starches extraction (at a pilot scale), and their physicochemical, functional, morphological, and structural characteristics were assessed. The content of protein, apparent amylose and phosphorus ranged from 0.1percent to 0.44percent, 23.42percent to 35.5percent, and 0.07 to 0.10percent, respectively. Starch granules revealed smooth surface, with ellipsoidal and spherical shapes, particle size analysis exhibited bimodal or multimodal distribution, while the averaged crystallinity was 27.7percent assessed by XRD. Gelatinization temperatures of the starches ranged from 57.4 to 60.1 °C, 60.8 to 64.3 °C, and 68.4 to 71.1°C for To, Tp, and Tc, respectively; and the gelatinization enthalpies ranged from 15.4 to 17.1 J/g. Respect to pasting properties, the peak viscosity and setback viscosity ranged from 12,970 to 16,970 mPa·s and from 968 to 2498 mPa·s, respectively. Thermogravimetric analysis (TGA)revealed no significant relationship between apparent amylose content and thermal stability. Therefore, the results reveal subtle differences in the functional characteristics of the starches from the native varieties of potato studied, which can be recommended for food industry applications
CHARACTERIZATION
SEVERAL NATIVE
POTATO
CUSCO (PERU)