<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0250-5460</journal-id>
<journal-title><![CDATA[Revista Boliviana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Bol. Quim]]></abbrev-journal-title>
<issn>0250-5460</issn>
<publisher>
<publisher-name><![CDATA[Universidad Mayor de San Andrés]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0250-54602025000100016</article-id>
<article-id pub-id-type="doi">10.53287/zhee8928ha24t</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Chuño prepared experimentally from three varieties of Bolivian potatoes (Solanum spp.): starch extraction, amylose quantification, and microscopy imaging]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valdivieso]]></surname>
<given-names><![CDATA[Fabiola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bravo]]></surname>
<given-names><![CDATA[José A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mollinedo]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,aff1  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>05</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>05</month>
<year>2025</year>
</pub-date>
<volume>42</volume>
<numero>1</numero>
<fpage>16</fpage>
<lpage>25</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S0250-54602025000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S0250-54602025000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S0250-54602025000100016&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Chuño preparado experimentalmente a partir de tres variedades de papa boliviana (Solanum spp.): extracción de almidón, cuantificación de amilosa e imágenes de microscopía. Se obtuvo chuño de tres variedades de papa, Luki, Imilla y Holandesa, mediante un proceso de deshidratación en frío con una pérdida de peso del 70-80% debido a la eliminación de agua. El rendimiento de extracción de almidón fue del 49% en papa y del 30% en chuños como promedio. Se obtuvieron diferentes contenidos de amilosa dependiendo de la variedad de chuño. Luki mostró un rendimiento menor 30.87% y 28.76%, mientras que Imilla tuvo los niveles más altos tanto en chuño como en papa (37.12% y 33.61% respectivamente). Esto podría contribuir a la existencia de almidón retrógrado. Los gránulos de almidón mostraron formas elípticas y esféricas tanto en papa como en chuño. Los gránulos de chuño fueron más alargados, irregulares y compactos, lo que podría reducir la capacidad de absorción de agua.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Chuño - &#8220;sun-exposed-freeze-drying potato&#8221;]]></kwd>
<kwd lng="en"><![CDATA[Starch]]></kwd>
<kwd lng="en"><![CDATA[Potato]]></kwd>
<kwd lng="en"><![CDATA[Variety]]></kwd>
<kwd lng="en"><![CDATA[Extraction]]></kwd>
<kwd lng="en"><![CDATA[Amylose]]></kwd>
<kwd lng="en"><![CDATA[Microscopy]]></kwd>
<kwd lng="es"><![CDATA[Chuño - &#8220;papa deshidratada en frío y al sol&#8221;]]></kwd>
<kwd lng="es"><![CDATA[Almidón]]></kwd>
<kwd lng="es"><![CDATA[Papa]]></kwd>
<kwd lng="es"><![CDATA[Variedades]]></kwd>
<kwd lng="es"><![CDATA[Extracción]]></kwd>
<kwd lng="es"><![CDATA[Amilosa]]></kwd>
<kwd lng="es"><![CDATA[Microscopía]]></kwd>
</kwd-group>
</article-meta>
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<year></year>
</nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Ma]]></surname>
<given-names><![CDATA[Q]]></given-names>
</name>
<name>
<surname><![CDATA[Tian]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Nie]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Funct]]></source>
<year></year>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
