Valorization of Andean Native Potatoes Through Chuño Processing: Effects of Potato Variety and Freezing Temperature on Physicochemical, Bioactive, Nutritional, and Technological Properties

Valorization of Andean Native Potatoes Through Chuño Processing: Effects of Potato Variety and Freezing Temperature on Physicochemical, Bioactive, Nutritional, and Technological Properties

Chuño is a traditional Andean product obtained by freezing, thawing, and drying potatoes. This study aimed to assess how different Andean potato varieties (Chihuanki Negro [C], Puka Huayro Machu [P], and Yana Huayro Machu [Y]) and freezing temperatures (−10 °C, −20 °C, and −30 °C) modulate the physi...

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Bibliographic Details
Main Authors: Elmer Robert Torres-Gutiérrez, Grimaldo Wilfredo Quispe-Santivañez, Jimmy Pablo Echevarría-Victorio, David Elí Salazar-Espinoza, Joselin Paucarchuco-Soto, Henry Juan Javier-Ninahuaman, Williams Esteward Castillo-Martinez, Rebeca Salvador-Reyes
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Resources
Subjects:
chuño
Andean potato
freezing
physicochemical
bioactive compounds
antioxidant
Online Access:https://www.mdpi.com/2079-9276/14/5/78
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