Abstract

VALDIVIESO, Fabiola; BRAVO, José A.  and  MOLLINEDO, Patricia. Chuño prepared experimentally from three varieties of Bolivian potatoes (Solanum spp.): starch extraction, amylose quantification, and microscopy imaging. Rev. Bol. Quim [online]. 2025, vol.42, n.1, pp.16-25. ISSN 0250-5460.  https://doi.org/10.53287/zhee8928ha24t.

Chuño, prepared experimentally from three varieties of Bolivian potatoes (Solanum spp.): starch extraction, amylose quantification, and microscopy imaging . Chuño was obtained from three potato varieties, Luki, Imilla, and Holandesa, through a sun-exposed-freeze-drying potato process with a 70-80% weight loss due to water removal. Starch extraction yield was 49% in potato and 30% in chuños as average. Different amylose contents depending on the chuño variety were obtained. Luki showed a lower output. in the range 30.87% to 28.76%, whereas that Imilla had the highest levels in both chuño and potato (37.12% and 33.61% respectively). This could contribute to the existence of retrograded starch. Starch granules showed elliptical and spherical shapes in both potato and chuño. However, chuño granules were more elongated, irregular, and compact, which could reduce the water absorption capacity.

Keywords : Chuño - “sun-exposed-freeze-drying potato”; Starch; Potato; Variety; Extraction; Amylose; Microscopy.

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