SciELO - Scientific Electronic Library Online

 
vol.19 issue1Effect of Bacillus subtilis on blood metabolites and productive parameters in broiler chickensNative rhizobia efficient in nitrogen fixation in Leucaena leucocephala in Rio Grande do Sul, Brazil author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Biotecnología en el Sector Agropecuario y Agroindustrial

Print version ISSN 1692-3561

Abstract

MURILLO-MARTINEZ,, MARÍA; ALVIS-BERMUDEZ,, ARMANDO  and  ARRAZOLA-PATERNINA,, GUILLERMO. Physicochemical and functional properties of almidon obtained from two varieties of sweet potatoes (Ipomoea batatas). Rev.Bio.Agro [online]. 2021, vol.19, n.1, pp.117-127. ISSN 1692-3561.  https://doi.org/10.18684/bsaa(19)117-127.

Sweet potato cultivation and production in Colombia registers few surpluses for the national market, its yield is approximately 6 t/ha, said production is centered in the Colombian Caribbean region, in the departments of Córdoba and Sucre; However, the cultivation of sweet potatoes could come to occupy an important place for the food industry, due to its nutritional contributions and its high starch content, considered ideal for the industrial production of flours and starches. This investigation studied the physicochemical and functional properties of the starch obtained from two varieties of sweet potato, where the water absorption capacity, maximum viscosity, gelatinization temperature, settling, stability was analyzed. Before the determinations, the samples were dried to constant weight. It was found that the yellow sweet potato starch turned out to be of better quality due to its lower solubility, higher water absorption, higher swelling power and higher gelatinization temperature than the purple sweet potato starch, showing encouraging values ​​for the food industry as thickeners, stabilizers and gelling agents in refrigerated and frozen foods.

Keywords : Rheology; Gelatinization; Absorption; Swelling; Techofunctional.

        · abstract in Spanish | Portuguese     · text in Spanish     · Spanish ( pdf )