The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz &amp; Pavón)

Valcarcel-Yamani, Beatriz; Rondan-Sanabria, Gerby Giovanna; Finardi-Filho, Flávio

doi:10.1590/s1984-82502013000300007

Cited by 63 publications

(43 citation statements)

References 29 publications

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“…Both native starches showed similar temperatures and gelatinization enthalpies, a pattern that is related to the similar AM/AMP ratio and arrangement of the double helices in the amylopectin. Similar temperatures and gelatinization enthalpies for native starches from olluco and oca tubers were also found by Cruz et al and Valcarcel‐Yamani et al Starch with OSA modification decreased the temperatures and gelatinization enthalpy in both starches (Table ), but the decrease in enthalpy was higher for OSA‐modified oca starch than for OSA‐modified olluco starch. These results indicate that the introduction of OSA groups affected the arrangement of double helices more in amylopectin, which can be related to its chain‐length distribution, but that was not evident in the morphology and Maltase cross of starch granules.…”

Section: Resultssupporting

confidence: 83%

Esterification and Characterization of Starch From Andean Tubers

et al. 2018

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Starch is isolated from the Andean tubers olluco (Ollucus tuberosus) and oca (Oxalis tuberosa) and modified with octenylsuccinic anhydride (OSA); subsequently, the morphological, molecular, and physicochemical characteristics are evaluated. The isolated starch of olluco and oca results in a powder with a purity of 93.2 and 92.8%, respectively; the amylose content of starch isolated from olluco and oca are 27.1 and 28.2%, respectively. The degree of substitution of OSA starch are 0.015 and 0.016 for olluco and oca, respectively. The peak viscosities of OSA starches ranges from 2.83 to 2.88 Pa · s and are higher than those of native starches. The gelatinization temperature and enthalpy of native starches are higher than those of OSA starches. A B‐type X‐ray diffraction pattern is observed for native and OSA starches, and the crystallinity of OSA starches is less than that of its native counterparts. Fourier transform infrared spectroscopy (FTIR) shows a decrease in the 995/1022 cm−1 ratio in OSA starches but not in native starches, which indicates an alteration of the double helical structure; FTIR shows two new peaks after modification with OSA (1724 and 1572 cm−1). Andean tubers can be used an alternative source for producing chemically modified starch with practical applications.

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Section: Resultssupporting

confidence: 83%

Esterification and Characterization of Starch From Andean Tubers

et al. 2018

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“…Potato overlaps with-but exceeds-ulluco and oca with respect to size. Unique grain types comprised of a combination of traits typify all three taxa (9,10,23,28,30,37); moreover, a comparison of starches from wild and cultivated Solanum indicates that these may be distinct from one another (Fig. 1, SI Methods and Materials, and Tables S3 and S4).…”

Section: Resultsmentioning

confidence: 99%

“…Taxonomic identification of archaeological starch was based on published reference works and a preliminary comparative study (9,10,15,(23)(24)(25)(26)(27)(28)(29)(30). Reference taxa include Andean pseudocereal, seed, legume, fruit, and geophyte crops like chenopods, amaranth, maize, beans, chiles, manioc, achira, oca, ulluco, and potato (9,10,15,16,23,25,28,(30)(31)(32)(33).…”

Section: Methodsmentioning

confidence: 99%

“…Reference taxa include Andean pseudocereal, seed, legume, fruit, and geophyte crops like chenopods, amaranth, maize, beans, chiles, manioc, achira, oca, ulluco, and potato (9,10,15,16,23,25,28,(30)(31)(32)(33). Key objectives of the comparative analysis were to discern the degree to which (i) starches from oca, potato, and ulluco are distinctive and (ii) starches from wild and cultivated potato differ from one another ( Fig.…”

Section: Methodsmentioning

confidence: 99%

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Late Archaic–Early Formative period microbotanical evidence for potato at Jiskairumoko in the Titicaca Basin of southern Peru

Rumold

Aldenderfer

2016

Proc. Natl. Acad. Sci. U.S.A.

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The data presented in this paper provide direct microbotanical evidence concerning the early use of potato (Solanum tuberosum) within its botanical locus of origin in the high south-central Andes. The data derive from Jiskairumoko, an early village site in the western Titicaca Basin dating to the Late Archaic to Early Formative periods (∼3,400 cal y BC to 1,600 cal y BC). Because the site reflects the transition to sedentism and food production, these data may relate to potato domestication and early cultivation. Of 141 starch microremains recovered from 14 groundstone tools from Jiskairumoko, 50 are identified as consistent with cultivated or domesticated potato, based on reference to published materials and a study of wild and cultivated potato starch morphology. Along with macro- and microbotanical evidence for chenopod consumption and grinding tool data reflecting intensive use of this technology throughout site occupation, the microbotanical data reported here suggest the intensive exploitation, if not cultivation, of plant resources at Jiskairumoko. Elucidating the details of the trajectory of potato domestication is necessary for an overall understanding of the development of highland Andean agriculture, as this crop is central to the autochthonous agricultural suite. A paucity of direct botanical evidence, however, has hindered research efforts. The results of the modern and archaeological starch analyses presented here underscore the utility of this method in addressing questions related to the timing, mode, and context of potato origins.

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“…However, its main form of consumption has remained the same, i. e. culinary preparations. Using differential scanning calorimetry (DSC), the starches from these crops have been studied to determine their point of gelatinisation after being extracted from the sample matrix (Santacruz, 2002;Valcárcel-Yamani et al, 2013, Cruz et al, 2016, and only in the case of oca and olluco the whole tubers were studied during cooking (Busch et al, 2000;Goldner et al, 2012), so there is little knowledge of the gelatinisation process of native starch from isaño and arracacha, as well as the morphology of their starch granules during the cooking. This work aims to determine the most suitable internal cooking temperature for the consumption of these four Andean crops by sensory evaluation, as well as to describe the morphology of the native starch granules of each product at different cooking times.…”

Section: Introductionmentioning

confidence: 99%

Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosaMolina), Olluco (Ullucus tuberosusLoz), Isaño (Tropaeolum tuberosumRuiz & Pavon) and Arracacha (Arracacia xanthorrhizaBancroft)

Bellido-Valencia

Huanca-Zúñiga

Medina-Marroquín

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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Abstract:Andean grains (i.e. quinoa, amaranth) have been increasingly studied in recent times, mainly due to the increase in international consumption. However, Andean tubers other than potatoes have not been so widespread and are mainly studied for their starch, previously extracted. This work studied the morphology of native starch in four of these crops (oca, olluco, isaño and aracacha), during cooking and the evolution of their internal temperature in relation to sensory acceptability. Using scanning electron microscopy, it was determined that the size of crude starch granules was between 9 µm to 38.2 μm for oca, 4.48 to 24.9 μm for olluco, 4.45 to 22.9 μm for isaño, and 5.36 to 23.8 μm for arracacha. Sensorially, it was determined that the optimum cooking temperature for arracacha was 89.1°C, 90.9°C for oca, 91°C for isaño, and 91.4 °C for olluco. All samples had optimal cooking times shorter than potato, with the isaño having the best heat transfer.

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The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

Cited by 63 publications

References 29 publications

Esterification and Characterization of Starch From Andean Tubers

Esterification and Characterization of Starch From Andean Tubers

Late Archaic–Early Formative period microbotanical evidence for potato at Jiskairumoko in the Titicaca Basin of southern Peru

Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosaMolina), Olluco (Ullucus tuberosusLoz), Isaño (Tropaeolum tuberosumRuiz & Pavon) and Arracacha (Arracacia xanthorrhizaBancroft)

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