Title

Adsorption isotherms of flours from pre-cooked clones of Criolla potato (Solanum tuberosum Group Phureja) South American tuber

Document Type

Article

Publication Date

1-1-2016

Publication Title

International Food Research Journal

Abstract

Agricultural Research Colombian Corporation (CORPOICA) carries out researches for developing new potato varieties addressed to industrial applications as production of flours. Therefore, the objective of this research consisted in establishing adsorption isotherms of flours from 7 pre-cooked promising clones and 4 pre-cooked candidate clones for registration of Criolla potato, a Colombian native tuber, harvested in two planting zones (Sibate and Granada Towns, Colombia-South America). Flour samples characterized physicochemical (reducing sugars, starch, moisture content, and water activity) got their moisture equilibrium into 5 hygroscopic saturated salt solutions by isopiestic or static gravimetric method. Moisture and water activity (a ) of flours were determined as beginning as ending of the testing. The a covered a range from 0.200 to 0.843. Data were adjusted by GAB model for plotting the adsorption isotherm (0.96 < r < 0.99). Moreover, data obtained were examined statistically on descriptive, one-way analysis of variance completely randomized (p < 0.05), and Tukey's HSD test (p < 0.05). Flours showed Type II and Type III adsorption isotherms due to the alteration into internal structure of some clones because of pre-cooking effect, soil properties, and cultivar. The flours obtained from promising clone 3 and candidate clone 8 for registration showed better stability for storage conditions. The isotherms predicted hygroscopic properties of these flours for contributing with information to industries which store and apply in food processes as dehydrated soups, arepas (typical Colombian food), omelette mixes, and extrude products. w w 2

Volume

23

Issue

6

First Page

2504

Last Page

2512

ISSN

19854668

Identifier

SCOPUS_ID:85006978283

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