Bibliographic citations
Cuba, A., (2021). Caracterización físicoquímica y funcional de almidones de Papa y Tunta de tres variedades nativas amargas procedentes de Ilave - Puno [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4607
Cuba, A., Caracterización físicoquímica y funcional de almidones de Papa y Tunta de tres variedades nativas amargas procedentes de Ilave - Puno []. : Universidad Nacional Agraria La Molina; 2021. https://hdl.handle.net/20.500.12996/4607
@misc{renati/242632,
title = "Caracterización físicoquímica y funcional de almidones de Papa y Tunta de tres variedades nativas amargas procedentes de Ilave - Puno",
author = "Cuba Canales, Alejandra",
publisher = "Universidad Nacional Agraria La Molina",
year = "2021"
}
The tunta is a product that is obtained by a traditional process, from potato tubes of the high Andean region, taking advantage of elements of the area and the conditions of geography and climate at the time of year that favors a frozen and natural drying. For this process, the bitter potatoes are mainly used for varieties with glycoalkaloid content, which are not suitable for direct consumption. This product stands out for its prolonged preservation and for being an important source of starch, which could be used for industrial use, providing greater commercial value to the crop. Within this context, the objectives of this research were: characterize physicochemically and functionally starches from potatoes (AP) and tuntas (AT) of three bitter native varieties (Ocucuri negra, Cuchi jipilla and Pala) grown in Collao province, Ilave district, Puno, and evaluate the effect of this traditional technology on these properties. For which after the extraction of the starches by the wet way, they were characterized physicochemically through proximal analysis, color, the content of phosphorus (CF) and amylose (CAM). The functional evaluation included: gel clarity (T%), freezing (SC) and cooling (SR) syneresis, swelling power (PH), solubility (S) and wáter absorption capacity (CAA) at 60.70, 80 and 90 ° C; the rheological behavior of the gels was determined with a hybrid rheometer, studying the flow behavior (yield point (σo), consistency index (K) and rheological index (η)), viscoelastic properties (storage modules (G ') and loss (G “) with their respective slopes and intercepts, and complex viscosity (n *)) and pulping properties (initial viscosity (PV), pasture temperature (TP), peak time (Pt), temperature peak (PT), maximum viscosity (VM), instability index (II), drop viscosity (VC), retrogradation (RG) and final viscosity (VF)); the thermal properties (initial gelatinization temperature (To), peak (Tp), and final (Tf)) were investigated by using a differential scanning multicalorimeter. In addition, ordered helical structures were measured by a shortrange test, through the ratios obtained from the infrared spectra with Fourier transformer and Reflow attenuator (FTIR-ATR). The results were statistically evaluated using a completely randomized block design and Tukey's minimum significant difference test. To physicochemical analyzes of all starches highlighted low of protein (0.25-0.40%), fiber (0-0.1%) and lipids (0-0.16%) content, and high levels of carbohydrates (> 99%). The CAM and CF were in the range of 23.13-31.02% and 374.20-854.74 ppm, respectively, with higher contents for AP. The ATs had higher values for the properties of S, SR, CAA, and PH at 70 17 and 80 ° C, while the AP showed higher values for T %, SC, CAA, and PH at 90 ° C. All the APs presented lower SR compared to their equivalent variety, and the AT of the Pala variety stood out for its higher SR and lower SC. The flow behavior of the gels had a good fit to the Herschel-Bulkley model (R2> 0.99), with a non-Newtonian tendency of a pseudoplastic nature after a yield point. In addition, the σo e K was significantly higher for the AP. The AT had higher values for the PV, TP, Pt, and PT, the opposite was observed for the rest of the pulping properties. On the other hand, the six starches were characterized as weak gels, with predominance of a more elastic than viscous behavior (G '> G “); however, in the AT the G 'increased sharply, as well as the thickening (n *); and significantly higher viscosity values were observed in the system (intercepts) and lower slopes, compared to the AP results. In addition, the thermal properties of Tf and ΔH were greater for the AP, which was consistent with the greater short-range molecular order. In conclusion, there are significant differences (p <0.05) in the functional properties of the starches of the bitter varieties studied, and the tunta production process has significant effects on them, valuable information to recommend the best destination for its application industrial.
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