Determinación de las propiedades físico-químicas y tasa de digestión in vitro del almidón crudo y gelatinizado de ocho genotipos y tres variedades de papa de la Estación Experimental Santa Catalina del INIAP-Quito

Abstract

The objective of the research was to determine the physical-chemical properties and in vitro digestion rate of raw and gelatinized starch from eight genotypes and three varieties of potato from the Santa Catalina Experimental Station of INIAP-Quito. The study considered raw and heated starch (in a pressure cooker for 15 minutes) of eight genotypes (1.16.23, 11.6.11, 11.9.90, 11.9.101, 11.9.175, 14.4.16, 16.6.2 and 19.20 .15) and three potato varieties (Capiro, Libertad and Superchola) grown at INIAP. Thus, both in the genotypes and the potato varieties, the starch extraction yield was determined and in the two treatments (raw and heated starch) the humidity, ash, crude fiber, water absorption index, solubility, power of swelling, amylose, total starch, retrogradation and refrigerated storage stability. The results showed that the 14.4.16 genotype presented a higher extraction yield (80.18 %). In turn, when comparing raw and heated starches, higher values were found for the raw genotype 1.16.23, in % moisture (10.87 %); genotype 14.4.16 raw, in % ash (4.30 %); genotype 1.16.23 raw, in % fiber (3.63 %); crude 16.6.2 genotype, in water absorption index (2.57 g/g); crude Superchola variety, in water solubility index (0.09 g/g); raw Superchola variety, in swelling power (2.76 %); genotype 14.4.16 heated, in % amylose (24.36 %); crude 11.6.11 genotype, in % amylopectin (83.00 %); genotype 11.9.90 raw, in % total starch (75.57 %); solution at 3% crude Capiro variety, in % retrogradation (43.80 %); 5% solution genotype 1.16.23 heated, in % retrogradation (34.47 %); 5% solution genotype 1.16.23 heated, in % retrogradation (24.60 %); 9% genotype 1.16.23 crude solution, in % retrogradation (15.17 %); genotype 1.16.23 heated, in % water retention capacity day 1 (85.11 %); genotype 1.16.23 heated, in % water retention capacity day 2 (89.64 %); genotype 1.16.23 heated, in % water retention capacity day 5 (91.58 %); Libertad variety heated, in % fast digestion starch (19.89 %); raw Superchola variety, in % slow digestion starch (33.23 %); heated Superchola variety, in % total digestible starch (49.39 %); genotype 16.6.2 heated, in % resistant starch (31.48 %).