Resumen

VELASQUEZ-HERRERA, Julián David; LUCAS-AGUIRRE, Juan Carlos  y  QUINTERO-CASTANO, Víctor Dumar. Physical-chemical characteristics determination of potato ( Solanum phureja Juz. & Bukasov) starch. Acta Agron. [online]. 2017, vol.66, n.3, pp.323-330. ISSN 0120-2812.  https://doi.org/10.15446/acag.v66n3.52419.

The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. & Bukasov) starch in the food and non-food industry for which a thermal analysis was conducted, including thermogravimetric (TGA) analysis, differential scanning calorimetry (DSC) analysis, X-ray diffraction (XRD) analysis, morphologic analysis via scanning electron microscopy (SEM), and rapid viscoamylograph analysis (RVA). The RVA analysis showed that gelatinization temperature was 63.95 °C, the maximum viscosity was 1087 cP and ease of cooking was 7 min. The thermogravimetric (TGA) analysis revealed three stages: in the first, the product had weight loss of 9.51%; in the second, a weight loss of 53.88%; and in the third, a weight loss of 37.91%. The differential scanning calorimetry (DSC) analysis found that heat flux initiates at 50.97 °C, where the starch gelatinization transition starts, ending at 71.25 °C with enthalpy of 2.11 J.g-1. Evaluation of the native potato starch demonstrated that this product is an excellent alternative in the elaboration of different products which need a thickener in cooking processes, given that its behavior at high temperatures, which have allowed to maintain its structure.

Palabras clave : Functional properties; gelatinization; native potato; starch gelatinization transition; thermal characteristics.

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