Physical-chemical characteristics determination of potato (Solanum phureja Juz. & Bukasov) starch
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) analys...
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| Language: | English |
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Universidad Nacional de Colombia
2017-07-01
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| Series: | Acta Agronómica |
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| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/52419 |
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| author | Julián David Velásquez Herrera Juan Carlos Lucas Aguirre Victor Dumar Quintero Castaño |
| author_facet | Julián David Velásquez Herrera Juan Carlos Lucas Aguirre Victor Dumar Quintero Castaño |
| author_sort | Julián David Velásquez Herrera |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-e6497ac7f3734db5bfca5b915003ea4e |
| institution | DOAJ |
| issn | 0120-2812 2323-0118 |
| language | English |
| publishDate | 2017-07-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Acta Agronómica |
| spelling | doaj-art-e6497ac7f3734db5bfca5b915003ea4e2025-08-20T02:55:17ZengUniversidad Nacional de ColombiaActa Agronómica0120-28122323-01182017-07-0166332333010.15446/acag.v66n3.5241944429Physical-chemical characteristics determination of potato (Solanum phureja Juz. & Bukasov) starchJulián David Velásquez Herrera0Juan Carlos Lucas Aguirre1Victor Dumar Quintero Castaño2Universidad del Quindío, ColombiaUniversidad del Quindío, ColombiaUniversidad del Quindío, ColombiaThe 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.https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/52419Functional propertiesgelatinizationnative potatostarch gelatinization transitionthermal characteristics |
| spellingShingle | Julián David Velásquez Herrera Juan Carlos Lucas Aguirre Victor Dumar Quintero Castaño Physical-chemical characteristics determination of potato (Solanum phureja Juz. & Bukasov) starch Acta Agronómica Functional properties gelatinization native potato starch gelatinization transition thermal characteristics |
| title | Physical-chemical characteristics determination of potato (Solanum phureja Juz. & Bukasov) starch |
| title_full | Physical-chemical characteristics determination of potato (Solanum phureja Juz. & Bukasov) starch |
| title_fullStr | Physical-chemical characteristics determination of potato (Solanum phureja Juz. & Bukasov) starch |
| title_full_unstemmed | Physical-chemical characteristics determination of potato (Solanum phureja Juz. & Bukasov) starch |
| title_short | Physical-chemical characteristics determination of potato (Solanum phureja Juz. & Bukasov) starch |
| title_sort | physical chemical characteristics determination of potato solanum phureja juz bukasov starch |
| topic | Functional properties gelatinization native potato starch gelatinization transition thermal characteristics |
| url | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/52419 |
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