Physico-chemical, thermal and rheological characteristics of starch isolated from four commercial potatoes cultivars
| Autor: | Gabriela Barraza-Jáuregui, Carlos Echeverría, Leslie Lescano, H.L. Arteaga-Miñano, Jesús Sánchez-González, José Soriano-Colchado, Guillermo Linares |
|---|---|
| Jazyk: | Spanish; Castilian |
| Rok vydání: | 2019 |
| Předmět: |
030309 nutrition & dietetics
Starch viscoelastic Agriculture (General) Enthalpy Analytical chemistry Soil Science S1-972 03 medical and health sciences chemistry.chemical_compound Crystallinity 0404 agricultural biotechnology Average size Rheology Amylose Potatoes starch gelatinization Cultivar crystallinity 0303 health sciences Syneresis Agriculture viscoel astic 04 agricultural and veterinary sciences 040401 food science chemistry amylose content Animal Science and Zoology pasting Agronomy and Crop Science |
| Zdroj: | Scientia Agropecuaria; Vol. 10 No. 1 (2019): Enero-Marzo; 63-71 Scientia Agropecuaria; Vol. 10 Núm. 1 (2019): Enero-Marzo; 63-71 Revistas Universidad Nacional de Trujillo Universidad Nacional de Trujillo instacron:UNITRU Scientia Agropecuaria, Volume: 10, Issue: 1, Pages: 63-71, Published: JAN 2019 Scientia Agropecuaria, Vol 10, Iss 1 (2019) |
| ISSN: | 2306-6741 2077-9917 |
| Popis: | The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average size from 20.08 ± 2.48 to 25.33 ± 6.54 μm and B-type granules, with amylose content from 15.49 ± 2.02 to 32.10 ± 0.14% and relative crystallinity, between 34.6 and 37.3%. The rheological properties measured using a dynamic rheometer, showed predominance storage module (G’) on the loss module (G’’) during the frequency range (0.01 - 3.20 Hz) studied, which would classify them as weak gels. The starches presented low syneresis, high clarity, pasting temperature from 65.70 ± 0.31 °C to 67.70 ± 0.23 °C, gelatinization start temperature (To); peak temperature (Tp); gelatinization final temperature (Tf) and gelatinization enthalpy (ΔH) values between 57.90 ± 0.24 and 62.23 ± 0.17 °C; 61.18 ± 0.01 and 64.85 ± 0.01 °C; 65.5 ± 0.31 and 68.34 ± 0.29 °C; 11.49 ± 0.8 and 15.43 ± 0.51 J/g, respectively. The starches evaluated had suitable properties to be used as ingredients in specific foods to improve their textural characteristics. |
| Databáze: | OpenAIRE |
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