DETERMINACIÓN DE DIFERENTES TIPOS DE ALMIDÓN EN SOLANUM TUBEROSUM, PAPA PROVENIENTE DEL ALTIPLANO DE LA PAZ
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Rev. Bol. Quim
Abstract
Total almidón (TS), almidón de rápida digestión (RDS), almidón de lenta digestión (SDS) y almidón resistente (RS) se analizaron en diferentes variedades de papa provenientes de las comunidades Pacollo y Chojñacota de departamento de La Paz. Los resultados obtenidos mediante un método enzimático, muestran los siguientes rangos en porcentajes de muestra seca en papas crudas: TS 68-88; RDS 4-10; SDS 4-17; RS 36-70. También se realizó una comparación entre los almidones provenientes de papa cruda y cocida, donde se observó un incremento de RDS y un decaimiento de RS en papa cocida
Total starch (TS), rapidly digested starch (RDS), slowly digested starch (SDS) and resistant starch (RS) were analyzed in different potato cultivars, from communities Pacollo and Chojñacota. The results based on an enzymatic method, show the following ranks (raw potato), expressed in percentage of dry matter: TS 68-88; RDS 4-10; SDS 4-17; RS 36-70. In addition, the difference between raw and cooked potato was investigated, where can be noticeable the increment of RDS and decrease of RS in cooked potato.
Total starch (TS), rapidly digested starch (RDS), slowly digested starch (SDS) and resistant starch (RS) were analyzed in different potato cultivars, from communities Pacollo and Chojñacota. The results based on an enzymatic method, show the following ranks (raw potato), expressed in percentage of dry matter: TS 68-88; RDS 4-10; SDS 4-17; RS 36-70. In addition, the difference between raw and cooked potato was investigated, where can be noticeable the increment of RDS and decrease of RS in cooked potato.
Description
Vol. 30, No. 1