Propiedades Reológicas y Funcionales del Almidón. Procedente de Tres Variedades de Papa Criolla

Abstract

Autor a quien debe ser dirigida la correspondencia. ResumenEste trabajo tuvo por objetivo determinar algunas propiedades reológicas y funcionales de almidones procedentes de dos variedades de papa nativa (Solanum phureja) de nombres Colombia y Jardinera y de la variedad mejorada, Latina. Se estudiaron seis propiedades funcionales: contenido de amilosa, índices de absorción de agua, indice de solubilidad en agua, poder de hinchamiento, sinéresis, fuerza de fractura del gel (dureza). También, se determinaron cinco parámetros reológicos: temperatura de viscosidad máxima, temperatura de formación de pasta, viscosidad máxima, y periodos de rompimiento y recuperación de la viscosidad. Los datos se trataron mediante un diseño unifactorial categórico completamente aleatorizado. Los porcentajes de amilosa oscilaron entre 24.82% y 26.27%. También se presentaron valores de viscosidad considerablemente altos, con un máximo de 7202 mPa•s para la variedad Latina. Los almidones provenientes de estas tres variedades de papa criolla presentaron propiedades reológicas y funcionales atractivas que sugieren un potencial para fines industriales. AbstractThe objective of this work was to determine some rheological and functional properties of starches from two varieties of native potato (Solanum phureja) named Colombia and Jardinera and the improved variety, Latina. Six functional properties were determined: amylose content, water absorption index, water solubility index, swelling power, syneresis, and. gel fracture force (hardness). Also, five rheological parameters were determined: temperature of maximum viscosity, pasta formation temperature, maximum viscosity, and periods of breaking and recovery of viscosity. The data were treated by a completely randomized categorical unifactorial design. The amylose percentages ranged between 24.82% and 26.27%. Viscosity values were also considerably high, with a maximum of 7202 mPa•s for the Latina variety. The starches from these three varieties of criolla potato presented attractive rheological and functional properties that suggest a potential for industrial purposes.

In Vitro Digestibility and Physicochemical Properties of Potato (Solanum tuberosum) Fermented by Traditional and Alternative Processes under Water Currents

“…This value increased marginally as the number of freezing and thawing cycles increased for 3 days. The syneresis observed in TPM and APM (Table ) was higher than those reported by Solarte-Montúfar et al in 2019 . The high percentage of syneresis observed in the present investigation can be is related to the amylose content.…”

In Vitro Digestibility and Physicochemical Properties of Isolated Starch from Potatoes (Solanum tuberosum and Solanum subsp. andigena) Varieties Commercialized in the Andean Region: Ecuador

“…[18,36] An indirect correlation was established between RS and both WAI (r −0.676, p = 0.046), and SP (r = −0.703, p = 0.035). On the other hand, Solarte-Montúfar et al [37] report that the amylose and amylopectin contents of starch samples influences the clarity or opacity of finished foods. Furthermore, these same authors determine that absorbance values between 3.84% and 57.4% are ideal for potato starches.…”

Modification of Potato Starch by Emerging Technologies

“…This phenomenon is a process in which the water separates from the gel because the starch chains are starting to form a thick structure (Wu et al, 2010). This phenomenon is favorable for products that require freeze-thaw stability such as meat derivatives and vegetarian products that try to emulate them using starch in their formulations due to its swelling and water retention capacity (Solarte-Montúfar et al, 2019) The pasting properties of starch depend on the leaching of amylose. The swelling of the granules, the crystallinity and the chain length of the starch components.…”