Physicochemical, functional and structural properties of starches obtained from five varieties of native potatoes (Solanum tuberosum L.)

Abstract

The aim of this work was to characterize physical, functional and structurally the starches isolated from five native potato varieties (Solanum tuberosum subsp. Andígena): Águila (AG), Bretaña (BR), Manzana (MN), Perla (PE) y Shuita (SH). The extraction was carried out with water and successive decantation. The starches were characterized, amylose content, clarity, swelling power and solubility, shape and size of the granule, crystallinity, Fourier-transform infrared spectroscopy, thermal properties, rheological and textural properties. Águila starch had the lowest amylose content, the least swelling and solubility power; and Manzana starch had higher gelatinization temperatures. In the rheological study, the starch gels were adjusted to the Herschel-Bulkley model with an average yield shear stress of 57.2 Pa and an average consistency index of 54.4 Pa.sn. The Perla starch gel showed the highest values of firmness, gumminess, chewiness, and cohesiveness.