Resumen

JIMENEZ-VILLALBA, Karla; ARRIETA-BANQUET, Lina; SALCEDO-MENDOZA, Jairo  y  CONTRERAS-LOZANO, Karen. Characterization of batatas flours and starches (Ipomoea batatas Lam.) from the colombian caribbean coast. rev.udcaactual.divulg.cient. [online]. 2019, vol.22, n.1, e1185.  Epub 09-Mayo-2019. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v22.n1.2019.1185.

The production of sweet potatoes in Colombia presents few surplus for the domestic market, its performance is approximately 5t/ha, with a sown area of barely 5 hectares; this production is obtained on few areas of the national agricultural region (Caribbean region, specifically in the departments of Córdoba and Sucre). However, the crop could reach an important place in the agro-industry, not only for the nutritional contributions but also because of its high content of starch, considered ideal for the industrial production of flours and starches. This research identified the structural and functional properties of flours and starches obtained from four varieties of sweet potato grown in the Colombian Caribbean region. The functional properties analyzed were the capacity of absorption of water, amylose, maximum viscosity, temperature of gelatinization, settlement, stability and structural behavior which was studied by FT-IR-infrared spectroscopy. Results presented variations in genotypes and localities evaluated, the viscoamilogram in flour showed encouraging values for the industry, both the maximum viscosity (300 cP), the breakdown (cP -15.64) and setback (186,65 cP), while starches showed relatively high values, therefore it is recommended to perform modification techniques to the native structure of the starch (physical, chemical or enzymatic modifications) to expand its applications. The structural behaviour showed signs indicating the presence of groups OH, CH, CO, H2O in evaluated flours and sweet potato starches.

Palabras clave : genotype; flour; starch; viscoamillogram; spectroscopy.

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