TY - GEN
T1 - Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.)
AU - Barraza-Jáuregui, Gabriela
AU - Soriano-Colchado, José
AU - Obregón, Jesús
AU - Martínez, Patricia
AU - Peña, Fiorela
AU - Velezmoro, Carmen
AU - Siche, Raúl
AU - Miano, Alberto Claudio
N1 - Publisher Copyright:
© 2020 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2020
Y1 - 2020
N2 - The aim of this work was to characterize physical, functional and structurally the starches isolated from five native potato varieties (Solanum tuberosum subsp. Andígena): Águila (AG), Bretaña (BR), Manzana (MN), Perla (PE) y Shuita (SH). The extraction was carried out with water and successive decantation. The starches were characterized, amylose content, clarity, swelling power and solubility, shape and size of the granule, crystallinity, Fourier-transform infrared spectroscopy, thermal properties, rheological and textural properties. Águila starch had the lowest amylose content, the least swelling and solubility power; and Manzana starch had higher gelatinization temperatures. In the rheological study, the starch gels were adjusted to the Herschel-Bulkley model with an average yield shear stress of 57.2 Pa and an average consistency index of 54.4 Pa.sn. The Perla starch gel showed the highest values of firmness, gumminess, chewiness, and cohesiveness.
AB - The aim of this work was to characterize physical, functional and structurally the starches isolated from five native potato varieties (Solanum tuberosum subsp. Andígena): Águila (AG), Bretaña (BR), Manzana (MN), Perla (PE) y Shuita (SH). The extraction was carried out with water and successive decantation. The starches were characterized, amylose content, clarity, swelling power and solubility, shape and size of the granule, crystallinity, Fourier-transform infrared spectroscopy, thermal properties, rheological and textural properties. Águila starch had the lowest amylose content, the least swelling and solubility power; and Manzana starch had higher gelatinization temperatures. In the rheological study, the starch gels were adjusted to the Herschel-Bulkley model with an average yield shear stress of 57.2 Pa and an average consistency index of 54.4 Pa.sn. The Perla starch gel showed the highest values of firmness, gumminess, chewiness, and cohesiveness.
KW - Crystallinity
KW - Gelatinization
KW - Herschel-Bulkley
KW - Native starch
KW - Rheology
UR - https://www.scopus.com/pages/publications/85096768869
U2 - 10.18687/LACCEI2020.1.1.623
DO - 10.18687/LACCEI2020.1.1.623
M3 - Contribución a la conferencia
AN - SCOPUS:85096768869
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
T2 - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020
Y2 - 27 July 2020 through 31 July 2020
ER -