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Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)

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dc.citation.issue3-4
dc.citation.volume70
dc.contributor.authorCisneros Zevallos, Fausto Humberto
dc.contributor.authorZevillanos, Roberto
dc.contributor.authorFigueroa, Mariella
dc.contributor.authorGonzalez, Gabriela
dc.contributor.authorCisneros-Zevallos, Luis
dc.date.accessioned2018-11-21T22:15:14Z
dc.date.available2018-11-21T22:15:14Z
dc.date.issued2018-03-09
dc.description.abstractStarches 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.es_ES
dc.description.peer-reviewRevisado por pareses_ES
dc.formatapplication/pdf
dc.identifier.doi10.1002/star.201700134
dc.identifier.issn0038-9056
dc.identifier.issn1521-379X
dc.identifier.journalStarch/Starkees_ES
dc.identifier.urihttps://hdl.handle.net/20.500.14005/3965
dc.identifier.urihttp://dx.doi.org/10.1002/star.201700134
dc.identifier.urihttps://hdl.handle.net/20.500.14005/3965
dc.identifier.wos000427022200008
dc.language.isoen
dc.publisherWiley Online Libraryes_ES
dc.relation.ispartofStarch/Starke
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceUniversidad San Ignacio de Loyolaes_ES
dc.sourceRepositorio Institucional - USILes_ES
dc.subjectRheology
dc.subjectScanning electron microscopy
dc.subjectCyclodextrinses_ES
dc.subjectViscosity
dc.subjectMicroscopic examinationes_ES
dc.titleCharacterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dspace.entity.typePublication
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