Physical-chemical characteristics determination of potato ( Solanum phureja Juz. & Bukasov) starch
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| Natura: | Artículo científico |
| Lingua: | en |
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Universidad Nacional de Colombia
2017
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| _version_ | 1876488449455816704 |
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| author | Julián David Velásquez Herrera |
| author_facet | Julián David Velásquez Herrera |
| contents | Physical-chemical characteristics determination of potato ( Solanum phureja Juz. & Bukasov) starch Julián David Velásquez Herrera Juan Carlos Lucas Aguirre Víctor Dumar Quintero Castaño Agrociencias gelatinization native potato Functional properties thermal characteristics starch gelatinization transition 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. 2017 artículo científico 0120-2812 https://www.redalyc.org/articulo.oa?id=169951832004 https://www.redalyc.org/journal/1699/169951832004/ https://www.redalyc.org/journal/1699/169951832004/html/ https://www.redalyc.org/journal/1699/169951832004/169951832004.epub https://www.redalyc.org/journal/1699/169951832004/movil en http://www.redalyc.org/revista.oa?id=1699 Acta Agronómica application/pdf Universidad Nacional de Colombia Acta Agronómica (Colombia) Num.3 Vol.66 |
| format | Artículo científico |
| id | redalyc_169951832004 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Physical-chemical characteristics determination of potato ( Solanum phureja Juz. & Bukasov) starch Julián David Velásquez Herrera Agrociencias gelatinization native potato Functional properties thermal characteristics starch gelatinization transition Physical-chemical characteristics determination of potato ( Solanum phureja Juz. & Bukasov) starch Julián David Velásquez Herrera Juan Carlos Lucas Aguirre Víctor Dumar Quintero Castaño Agrociencias gelatinization native potato Functional properties thermal characteristics starch gelatinization transition 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. 2017 artículo científico 0120-2812 https://www.redalyc.org/articulo.oa?id=169951832004 https://www.redalyc.org/journal/1699/169951832004/ https://www.redalyc.org/journal/1699/169951832004/html/ https://www.redalyc.org/journal/1699/169951832004/169951832004.epub https://www.redalyc.org/journal/1699/169951832004/movil en http://www.redalyc.org/revista.oa?id=1699 Acta Agronómica application/pdf Universidad Nacional de Colombia Acta Agronómica (Colombia) Num.3 Vol.66 |
| title | Physical-chemical characteristics determination of potato ( Solanum phureja Juz. & Bukasov) starch |
| topic | Agrociencias gelatinization native potato Functional properties thermal characteristics starch gelatinization transition |
| url | https://www.redalyc.org/articulo.oa?id=169951832004 https://www.redalyc.org/journal/1699/169951832004/ https://www.redalyc.org/journal/1699/169951832004/html/ https://www.redalyc.org/journal/1699/169951832004/169951832004.epub https://www.redalyc.org/journal/1699/169951832004/movil |