Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)

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The authors acknowledge the financial support from CONCYTEC, Peru (Contract 412-2001-OAJ). This work is dedicated to the memory of Dr. Ralph Waniska who kindly collaborated in this study. This study is novel since it reports for the first time starch properties of native potatoes from the Andean reg...

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Detalles Bibliográficos
Autores: Cisneros F.H., Zevillanos R., Figueroa M., Gonzalez G., Cisneros-Zevallos L.
Formato: artículo
Fecha de Publicación:2018
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/927
Enlace del recurso:https://hdl.handle.net/20.500.12390/927
https://doi.org/10.1002/star.201700134
Nivel de acceso:acceso abierto
Materia:Agricultura
https://purl.org/pe-repo/ocde/ford#4.01.01
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oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/927
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
title Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
spellingShingle Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
Cisneros F.H.
Agricultura
https://purl.org/pe-repo/ocde/ford#4.01.01
title_short Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
title_full Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
title_fullStr Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
title_full_unstemmed Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
title_sort Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
author Cisneros F.H.
author_facet Cisneros F.H.
Zevillanos R.
Figueroa M.
Gonzalez G.
Cisneros-Zevallos L.
author_role author
author2 Zevillanos R.
Figueroa M.
Gonzalez G.
Cisneros-Zevallos L.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Cisneros F.H.
Zevillanos R.
Figueroa M.
Gonzalez G.
Cisneros-Zevallos L.
dc.subject.none.fl_str_mv Agricultura
topic Agricultura
https://purl.org/pe-repo/ocde/ford#4.01.01
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.01.01
description The authors acknowledge the financial support from CONCYTEC, Peru (Contract 412-2001-OAJ). This work is dedicated to the memory of Dr. Ralph Waniska who kindly collaborated in this study. This study is novel since it reports for the first time starch properties of native potatoes from the Andean region.
publishDate 2018
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/927
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1002/star.201700134
dc.identifier.scopus.none.fl_str_mv 2-s2.0-85035245628
url https://hdl.handle.net/20.500.12390/927
https://doi.org/10.1002/star.201700134
identifier_str_mv 2-s2.0-85035245628
dc.language.iso.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Wiley-VCH Verlag
publisher.none.fl_str_mv Wiley-VCH Verlag
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
_version_ 1844883013693865984
spelling Publicationrp02452600rp02453600rp02451600rp02454600rp02455600Cisneros F.H.Zevillanos R.Figueroa M.Gonzalez G.Cisneros-Zevallos L.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/927https://doi.org/10.1002/star.2017001342-s2.0-85035245628The authors acknowledge the financial support from CONCYTEC, Peru (Contract 412-2001-OAJ). This work is dedicated to the memory of Dr. Ralph Waniska who kindly collaborated in this study. This study is novel since it reports for the first time starch properties of native potatoes from the Andean region.Starches from two Andean potatoes, Ccompis (Solanum tuberosum spp. andigena) and Huayro(Solanum x chaucha), are characterized and compared to commercial starches by scanning electron microscopy (SEM), measurement of amylose content, rotational viscometry (2% starch solution), Rapid Visco Analyzer (RVA) (5% starch paste), and texture analysis (8% starch gel). Ccompis and Huayro starch granules are similar in appearance to commercial potato, while the apparent amylose content is higher in Ccompis (32%), followed by commercial potato (27%), Huayro, and corn (24%). The rheological properties of Huayro starch and that of commercial potato are similar, as measured by three rheological techniques. However, Huayro does not show any significant peak viscosity in RVA analysis but has a higher final (setback) viscosity. On the other hand, Ccompis starch solutions consistently exhibit lower viscosities and form weaker gels compared to commercial potato starch. All potato starch (2%) solutions show dramatic viscosity breakdown when subjected to the various treatments including acidification, high temperature, and shear.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengWiley-VCH Verlaginfo:eu-repo/semantics/openAccessAgriculturahttps://purl.org/pe-repo/ocde/ford#4.01.01-1Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)info:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/927oai:repositorio.concytec.gob.pe:20.500.12390/9272024-05-30 15:59:53.7http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="ab694b96-d9fe-40fa-92b3-ebe341464738"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)</Title> <PublishedIn> <Publication> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1002/star.201700134</DOI> <SCP-Number>2-s2.0-85035245628</SCP-Number> <Authors> <Author> <DisplayName>Cisneros F.H.</DisplayName> <Person id="rp02452" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Zevillanos R.</DisplayName> <Person id="rp02453" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Figueroa M.</DisplayName> <Person id="rp02451" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Gonzalez G.</DisplayName> <Person id="rp02454" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cisneros-Zevallos L.</DisplayName> <Person id="rp02455" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Wiley-VCH Verlag</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Agricultura</Keyword> <Abstract>Starches from two Andean potatoes, Ccompis (Solanum tuberosum spp. andigena) and Huayro(Solanum x chaucha), are characterized and compared to commercial starches by scanning electron microscopy (SEM), measurement of amylose content, rotational viscometry (2% starch solution), Rapid Visco Analyzer (RVA) (5% starch paste), and texture analysis (8% starch gel). Ccompis and Huayro starch granules are similar in appearance to commercial potato, while the apparent amylose content is higher in Ccompis (32%), followed by commercial potato (27%), Huayro, and corn (24%). The rheological properties of Huayro starch and that of commercial potato are similar, as measured by three rheological techniques. However, Huayro does not show any significant peak viscosity in RVA analysis but has a higher final (setback) viscosity. On the other hand, Ccompis starch solutions consistently exhibit lower viscosities and form weaker gels compared to commercial potato starch. All potato starch (2%) solutions show dramatic viscosity breakdown when subjected to the various treatments including acidification, high temperature, and shear.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.43463
Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
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