Cambios en las propiedades reológicas y termofísicas de almidones durante la elaboración de chuño

CRUZ ORTIZ GONZALO OMAR; GULOTTA CECILIA; FERRERO CRISTINA; ITURRIAGA LAURA BEATRIZ

Córdoba

Congreso; V CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS; 2014

Ministerio de Industria,Comercio, Minería y Desarrollo Científico Tecnológico. Secretaría de Ciencia y Tecnología

Food preservation practices have been developed for people who settled in the Andean region, e.g. meat (charqui) and potatoes (chuño and tunta). The process to make chuño started with selection of suitable tubers which later they must be frozen, soaked and dried. The period to make chuño goes from June to July, where occur greatest intensity and incidence of frost. The objective of this study was to determine changes in rheological and thermal properties of starch during the chuño process. Andean potatoes (Solanum tuberosum ssp andigenum) called Rosadita from province of Jujuy, Argentina has been selected to prepare chuño. Rheological properties of starch isolated from chuño and native tubers were determined by a rheometer (AR 1000-TA Instrument, New Castle, DE). Differential scanning calorimetry (DSC) was used to evaluate thermal properties (onset temperature To, peak temperature Tp, conclusion temperature Tc and total gelatinization enthalpy ΔHgel). Chuño ΔHgel and Tp (22,7 ± 1,3 J/g and 66,5 ± 0,3 °C, respectively) were higher than in the fresh potato (18,6 ± 1,4 J/g and 65,5 ± 0,1 °C, respectively). Rheological properties such us storage modulus (G´) and consistency coefficient (K) of starch from chuño were higher than native starch. That behaviour was more evident at gels 10% w/w than suspension at 5% w/w. Temperature changes during chuño process could have affected some properties of starch suspensions