<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0304-2847</journal-id>
<journal-title><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. Nac. Agron. Medellín]]></abbrev-journal-title>
<issn>0304-2847</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias - Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-28472024000310887</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v77n3.111574</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Starch from Colocasia esculenta (L.) Schott of purple and white esculenta varieties: Thermal, technological properties, and morphological study]]></article-title>
<article-title xml:lang="es"><![CDATA[Almidón de Colocasia esculenta (L.) Schott de variedades esculenta morada y blanca: Estudio de propiedades térmicas, tecnológicas y morfológicas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Trujillo-Ccanahuire]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ordoñez]]></surname>
<given-names><![CDATA[Elizabeth S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reategui]]></surname>
<given-names><![CDATA[Darlym]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Iturri]]></surname>
<given-names><![CDATA[Melchor Soria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Agraria de la Selva Laboratorio Central de Investigación ]]></institution>
<addr-line><![CDATA[Tingo María ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Agraria de la Selva Facultad de Ingeniería en Industrias Alimentarias Departamento académico de Ciencia y Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[Tingo María ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Agraria de la Selva Biocentro ]]></institution>
<addr-line><![CDATA[Tingo María ]]></addr-line>
<country>Perú</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>77</volume>
<numero>3</numero>
<fpage>10887</fpage>
<lpage>10897</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472024000310887&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472024000310887&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472024000310887&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The high demand for starch in the food industry drives the search for new alternative sources for extraction. In this regard, Colocasia esculenta (L.) Schott, an edible root, is a promising alternative source for starch extraction. This study focused on correlating the technological and thermal properties with the microstructure and size distribution of starch from white and purple varieties. Starch granules with high thermal stability (132-258.3 °C) and good digestibility based on granule size (0.79-4.05 µm) were obtained. It was demonstrated that larger starch granules exhibit higher water absorption capacity (WAC) (139±0.53%). Moreover, the increase in WAC results in a higher gelatinization temperature (76.1±0.3 °C), which is favorable as it allows the use of this starch in food processing at high temperatures.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La alta demanda de almidón en la industria alimentaria provoca la búsqueda de nuevas fuentes alternativas para su extracción. En este sentido, Colocasia esculenta (L.) Schott es una raíz comestible que demuestra ser una buena fuente alternativa para la extracción de almidón. Este estudio se centró en relacionar las propiedades tecnológicas y térmicas con la microestructura y la distribución de tamaño del almidón de las variedades blanca y morada. Se obtuvieron gránulos de almidón con una alta estabilidad térmica (132-258,3 °C) y buena digestibilidad basada en el tamaño de los gránulos (0,79-4,05 µm). Se demostró que los gránulos de almidón más grandes originan mayor capacidad de absorción de agua (WAC) (139±0,53%), además el aumento de WAC genera una mayor temperatura de gelatinización (76,1±0,3 °C), este comportamiento es favorable, pues permite el uso de este almidón en el procesamiento de alimentos a altas temperaturas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Food industry]]></kwd>
<kwd lng="en"><![CDATA[Gelatinization]]></kwd>
<kwd lng="en"><![CDATA[Microstructure]]></kwd>
<kwd lng="en"><![CDATA[Taro]]></kwd>
<kwd lng="es"><![CDATA[Industria de alimentos]]></kwd>
<kwd lng="es"><![CDATA[Gelatinización]]></kwd>
<kwd lng="es"><![CDATA[Microestructura]]></kwd>
<kwd lng="es"><![CDATA[Taro]]></kwd>
</kwd-group>
</article-meta>
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