TY - JOUR
T1 - Characterization of Starch from Two Andean Potatoes
T2 - 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
N1 - Funding Information:
The authors acknowledge the financial support from CONCYTEC, Peru (Contract 412-2001-OAJ). This work is dedicated to the memory of Dr. Ralph Waniska who kindly collaborated in this study. This study is novel since it reports for the first time starch properties of native potatoes from the Andean region.
Publisher Copyright:
© 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
PY - 2018/3/1
Y1 - 2018/3/1
N2 - 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 - 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.
KW - Andean potato starch
KW - microscopy
KW - rapid visco analyzer
KW - rheology
KW - texture analysis
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U2 - 10.1002/star.201700134
DO - 10.1002/star.201700134
M3 - Article
SN - 0038-9056
VL - 70
JO - Starch/Staerke
JF - Starch/Staerke
IS - 3-4
M1 - 1700134
ER -