Propiedades Reológicas y Funcionales del Almidón. Procedente de Tres Variedades de Papa Criolla

Abstract

The objective of this work was to determine some rheological and functional properties of starches from two varieties of native potato (Solanum phureja) named Colombia and Jardinera and the improved variety, Latina. Six functional properties were determined: amylose content, water absorption index, water solubility index, swelling power, syneresis, and. gel fracture force (hardness). Also, five rheological parameters were determined: temperature of maximum viscosity, pasta formation temperature, maximum viscosity, and periods of breaking and recovery of viscosity. The data were treated by a completely randomized categorical unifactorial design. The amylose percentages ranged between 24.82% and 26.27%. Viscosity values were also considerably high, with a maximum of 7202 mPa∙s for the Latina variety. The starches from these three varieties of criolla potato presented attractive rheological and functional properties that suggest a potential for industrial purposes.