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Physical-chemical characteristics determination of potato (Solanum phureja Juz. and Bukasov) starch
dc.rights.license | Atribución-NoComercial 4.0 Internacional |
dc.contributor.author | Velásquez Herrera, Julián David |
dc.contributor.author | Lucas Aguirre, Juan Carlos |
dc.contributor.author | Quintero Castaño, Victor Dumar |
dc.date.accessioned | 2019-07-02T19:50:16Z |
dc.date.available | 2019-07-02T19:50:16Z |
dc.date.issued | 2017-07-01 |
dc.identifier.issn | ISSN: 2323-0118 |
dc.identifier.uri | https://repositorio.unal.edu.co/handle/unal/61067 |
dc.description.abstract | The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. and 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. |
dc.description.abstract | The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. and 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. |
dc.format.mimetype | application/pdf |
dc.language.iso | spa |
dc.publisher | Universidad Nacional de Colombia - Sede Palmira |
dc.relation | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/52419 |
dc.relation.ispartof | Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica |
dc.relation.ispartof | Acta Agronómica |
dc.rights | Derechos reservados - Universidad Nacional de Colombia |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ |
dc.subject.ddc | 55 Ciencias de la tierra / Earth sciences and geology |
dc.subject.ddc | 63 Agricultura y tecnologías relacionadas / Agriculture |
dc.title | Physical-chemical characteristics determination of potato (Solanum phureja Juz. and Bukasov) starch |
dc.type | Artículo de revista |
dc.type.driver | info:eu-repo/semantics/article |
dc.type.version | info:eu-repo/semantics/publishedVersion |
dc.identifier.eprints | http://bdigital.unal.edu.co/59875/ |
dc.relation.references | Velásquez Herrera, Julián David and Lucas Aguirre, Juan Carlos and Quintero Castaño, Victor Dumar (2017) Physical-chemical characteristics determination of potato (Solanum phureja Juz. and Bukasov) starch. Acta Agronómica, 66 (3). pp. 323-330. ISSN 2323-0118 |
dc.rights.accessrights | info:eu-repo/semantics/openAccess |
dc.subject.proposal | Functional properties |
dc.subject.proposal | gelatinization |
dc.subject.proposal | native potato |
dc.subject.proposal | starch gelatinization transition |
dc.subject.proposal | thermal characteristics |
dc.subject.proposal | Functional properties |
dc.subject.proposal | gelatinization |
dc.subject.proposal | native potato |
dc.subject.proposal | starch gelatinization transition |
dc.subject.proposal | thermal characteristics. |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 |
dc.type.coarversion | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content | Text |
dc.type.redcol | http://purl.org/redcol/resource_type/ART |
oaire.accessrights | http://purl.org/coar/access_right/c_abf2 |
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