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

Fausto H. Cisneros, Roberto Zevillanos, Mariella Figueroa, Gabriela Gonzalez, Luis Cisneros-Zevallos

Resultado de la investigación: Contribución a una revistaArtículoInvestigaciónrevisión exhaustiva

2 Citas (Scopus)

Resumen

© 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Starches 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.
Idioma originalInglés estadounidense
PublicaciónStarch/Staerke
DOI
EstadoPublicada - 1 mar 2018

Huella dactilar

Solanum
Solanum tuberosum
Starch
potatoes
starch
viscosity
Viscosity
potato starch
amylose
Amylose
viscometry
starch gels
starch granules
rheological properties
acidification
Gels
shears
scanning electron microscopy
texture
gels

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title = "Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)",
abstract = "{\circledC} 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Starches 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.",
author = "Cisneros, {Fausto H.} and Roberto Zevillanos and Mariella Figueroa and Gabriela Gonzalez and Luis Cisneros-Zevallos",
year = "2018",
month = "3",
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Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha). / Cisneros, Fausto H.; Zevillanos, Roberto; Figueroa, Mariella; Gonzalez, Gabriela; Cisneros-Zevallos, Luis.

En: Starch/Staerke, 01.03.2018.

Resultado de la investigación: Contribución a una revistaArtículoInvestigaciónrevisión exhaustiva

TY - JOUR

T1 - Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)

AU - Cisneros, Fausto H.

AU - Zevillanos, Roberto

AU - Figueroa, Mariella

AU - Gonzalez, Gabriela

AU - Cisneros-Zevallos, Luis

PY - 2018/3/1

Y1 - 2018/3/1

N2 - © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Starches 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.

AB - © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Starches 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.

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