Examinando por Autor "Zevillanos, Roberto"
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- PublicaciónSólo datosCharacterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)(Wiley Online Library, 2018-03-09) Cisneros Zevallos, Fausto Humberto; Zevillanos, Roberto; Figueroa, Mariella; Gonzalez, Gabriela; Cisneros-Zevallos, LuisStarches from two Andean potatoes, Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha), are characterized and compared to commercial starches by scanning electron microscopy (SEM), measurement of amylose content, rotational viscometry (2% starch solution), Rapid Visco Analyzer (RVA) (5% starch paste), and texture analysis (8% starch gel). Ccompis and Huayro starch granules are similar in appearance to commercial potato, while the apparent amylose content is higher in Ccompis (32%), followed by commercial potato (27%), Huayro, and corn (24%). The rheological properties of Huayro starch and that of commercial potato are similar, as measured by three rheological techniques. However, Huayro does not show any significant peak viscosity in RVA analysis but has a higher final (setback) viscosity. On the other hand, Ccompis starch solutions consistently exhibit lower viscosities and form weaker gels compared to commercial potato starch. All potato starch (2%) solutions show dramatic viscosity breakdown when subjected to the various treatments including acidification, high temperature, and shear.
- PublicaciónSólo datosCharacterization of starch from two ecotypes of andean achira roots (Canna edulis)(American Chemical Society, 2009-07) Cisneros Zevallos, Fausto Humberto; Zevillanos, Roberto; Cisneros-Zevallos, LuisStarches from two ecotypes of achira roots (Canna edulis Ker-Gawler) were characterized and compared to commercial potato and corn starches. This included scanning electron microscopy (SEM) of starch granules and amylose content determination of starch. Starch solutions or gels were tested by rotational viscometry, Rapid Visco Analyzer (RVA), and texture analysis. Some starch samples were subjected to various treatments: pH reduction, autoclaving at high temperature, and high shear before testing by rotational viscometry. Achira starch showed some unusual properties, such as very large oblong granules (∼45-52 μm major axis and ∼33-34 μm minor axis) and relatively high amylose content (∼33-39%). The San Gabán achira ecotype formed highconsistency gels upon cooling, both in RVA study (5% starch) and in texture analysis (8% starch), compared to other starch gels and also exhibited higher thermal resistance to viscosity breakdown. Journal: Journal of Agricultural and Food Chemistry. Volume 57, Issue 16, 2009, Pages 7363-7368.