Abstract

VALDIVIESO, Fabiola R.  and  PORTUGAL, Patricia A. Mollinedo. Absorbing capacity of starches of five food bolivian species. Rev. Bol. Quim [online]. 2021, vol.38, n.2, pp.62-67. ISSN 0250-5460.  https://doi.org/10.34098/2078-3949.38.2.2.

Starches from five different botanical origins have been analyzed: potato (Solanum tuberosum), quinoa (Chenopodium quinoa), cassava (Manihot esculenta), wheat (Triticum aestivum) and rice (Oryza sativa) as standard sample. Moisture values, gelatinization characteristics, percentage of amylose and amylopectin, starch granule morphology and retrogradation established; to determine the relationship between them with the absorbent capacity of each starch

In the present paper, the retrograded quinoa starch was determined as the one with the maximum absorbing capacity. This starch presents the smallest starch granule, the highest relation of amylose and amylopectin (higher percentage of amylopectine), and a low degree of gelatinization. In this type of starch, retrogression favors the absorption due to the breakage of the granules, which results in a greater contact surface, causing water molecules to be retained more easily in the structure as hydrogen bridges are formed. Even so, the rest of the starches have immediate absorbent capacity.

Keywords : Potato starch; Quinoa starch; Yucca starch; Wheat starch; Rice starch; Absorption; Starch structural characteristics; Morphology of starch granules; Retrogression.

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