There are many varieties of native potatoes grown in different regions of Peru, usually for farmers´ consumption. However, the possibility of a commercial use has led this work in order to give them added value. To evaluate the possibility of use of native starch from these potatoes, as an ingredient in the food industry, it was presented as objective to determine the physicochemical, functional and viscoelastic native potato starches obtained from Pampacorral properties (Cuzco, Peru): Puka Ambrosio (PA), Combe (CO), Perwanita (PER), Kalis qero (KQ), Qello virondos (QEV), Yana churos (YACH), Pitikiña (PI), Yana kusi (YAKU) y Solischa (SOL). For this purpose, slurries were prepared from native starch by heating until gelatinization. Moisture sorption, swelling and solubility showed were correlated with temperature increment. At 90 °C, PI starch showed greater values for swelling power ...

Abstract: Ten native potato varieties grown in Cusco (at 3,672 m above sea level) were used for starches extraction (at a pilot scale), and their physicochemical, functional, morphological, and structural characteristics were assessed. The content of protein, apparent amylose and phosphorus ranged from 0.1% to 0.44%, 23.42% to 35.5%, and 0.07 to 0.10%, respectively. Starch granules revealed smooth surface, with ellipsoidal and spherical shapes, particle size analysis exhibited bimodal or multimodal distribution, while the averaged crystallinity was 27.7% assessed by XRD. Gelatinization temperatures of the starches ranged from 57.4 to 60.1 °C, 60.8 to 64.3 °C, and 68.4 to 71.1°C for To, Tp, and Tc, respectively; and the gelatinization enthalpies ranged from 15.4 to 17.1 J/g. Respect to pasting properties, the peak viscosity and setback viscosity ranged from 12,970 to 16,970 mPa?s and f...

There are many varieties of native potatoes grown in different regions of Peru, usually for farmers´ consumption. However, the possibility of a commercial use has led this work in order to give them added value. To evaluate the possibility of use of native starch from these potatoes, as an ingredient in the food industry, it was presented as objective to determine the physicochemical, functional and viscoelastic native potato starches obtained from Pampacorral properties (Cuzco, Peru): Puka Ambrosio (PA), Combe (CO), Perwanita (PER), Kalis qero (KQ), Qello virondos (QEV), Yana churos (YACH), Pitikiña (PI), Yana kusi (YAKU) y Solischa (SOL). For this purpose, slurries were prepared from native starch by heating until gelatinization. Moisture sorption, swelling and solubility showed were correlated with temperature increment. At 90 °C, PI starch showed greater values for swelling power ...

Introduction: Diabetes mellitus is one of the most prevalent pathologies, affecting up to 9% of the world population until 2014 and in Peru, 4.3% of the adult population is already diabetic. These patients are more susceptible to infectious diseases, being the urinary tract the most frequent, considering complicated, which means that they must receive hospital management, leading to a decrease in their quality of life. Objective: To determine if diabetic nephropathy is a risk factor for the prevalence of urinary tract infection in patients hospitalized in the Uldarico Hospital medical service Rocca Fernández Methods: It is an observational, analytical study of longitudinal section, case and control type; the information was collected through a data sheet using the medical records of the patients hospitalized in the service of medicine of the Uldarico Rocca Fernández Hospital in the 201...

Introduction: Diabetes mellitus is one of the most prevalent pathologies, affecting up to 9% of the world population until 2014 and in Peru, 4.3% of the adult population is already diabetic. These patients are more susceptible to infectious diseases, being the urinary tract the most frequent, considering complicated, which means that they must receive hospital management, leading to a decrease in their quality of life. Objective: To determine if diabetic nephropathy is a risk factor for the prevalence of urinary tract infection in patients hospitalized in the Uldarico Hospital medical service Rocca Fernández Methods: It is an observational, analytical study of longitudinal section, case and control type; the information was collected through a data sheet using the medical records of the patients hospitalized in the service of medicine of the Uldarico Rocca Fernández Hospital in the 201...

The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...

The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...