Characterization of starches obtained from several native potato varieties grown in Cusco (Peru)

Research on ten native potato varieties from Cusco, Peru, reveals subtle but significant variations in starch properties, highlighting their potential as nonconventional starch sources for the food industry. The study analyzed physicochemical, functional, morphological, and structural characteristics of extracted starches, finding protein content (0.1% to 0.44%), amylose levels (23.42% to 35.5%), and phosphorus content (0.07 to 0.10%). Starch granules exhibited smooth surfaces with ellipsoidal or spherical shapes, while particle size distributions were bimodal or multimodal. Gelatinization temperatures ranged from 57.4°C to 71.1°C, with enthalpies between 15.4 and 17.1 J/g. Pasting properties showed peak viscosities of 12,970 to 16,970 mPa⋅s and setback viscosities of 968 to 2498 mPa⋅s. No significant correlation was found between amylose content and thermal stability. These findings underscore the unique functional characteristics of Cusco's native potato starches, offering valuable insights for industrial applications.

Martínez, P., Vilcarromero, D., Pozo, D., Peña, F., Manuel Cervantes‐Uc, J., Uribe‐Calderon, J., & Velezmoro, C. (2021). Characterization of starches obtained from several native potato varieties grown in Cusco (Peru). Journal of Food Science, 86(3), 907–914. Portico. https://doi.org/10.1111/1750-3841.15650