Propiedades fisicoquímicas, tecnofuncionales y morfológicas de almidones extraídos de clones de papa nativa (Solanum tuberosum) cultivados en la provincia de Andahuaylas

  • Carlos A. Ligarda Samanez UNAJMA
Keywords: Native potato clones, starch, physicochemical, technofunctional, morphological properties

Abstract

The physicochemical, technical-functional and morphological properties of starches obtained from native potato clones (Solanum tuberosum), which were provided by the SEMPAL company and coded as clone Y1, Y2 and Y3, were evaluated. These presented homogeneous sizes, varied weights and high specific weights. Direct and indirect methods were used for  the determinations, the physical property of starch extraction  performance ranged between 20 and 28%, the viscosity values varied between 1525.03 to 1550.01 cP, the water activity between 0.18 and 0.21 and the fineness index between 2.20 and 2.42%. Regarding the technical-functional properties of starches, the IAA varied from 6.51 to 6.71 g gel / g sample, the ISA from 13.03 to 17.69%, the PH from 17.69 to 17.91 g of water / g of starch, the gelatinization temperature from 67.50 to 70.33 ° C and the apparent density from 0.78 to 0.82 g / ml. The size of the granules of the extracted starches varied between 26.17-39.38 microns for the major axis and between 19.90-32.03 microns for the minor axis. In the food industry there is interest in using native starches as ingredients and not as additives. The native starches of the potato clones studied presented physicochemical,  technical functional and morphological properties that characterize it as a good ingredient for use in this industry.

Published
2020-08-01