Physicochemical and technological characterization of ten potato varieties from the Pantano de Arce region
- Journal of Microbiology & Experimentation
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Claudia Patricia Lemos Orjuela, Yuneidys
Mariet Oñate Perpignan
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Abstract
Currently there is very little information about the potato varieties that are grown in the
department of Cundinamarca so through this study we seek to identify physico-chemically
ten varieties of potato that grow organically in the municipality of Subachoque (Colombia) by
the Association of Agroecological Producers (ASOARCE) and from the physical-chemical
characterization identify technologically what could be the use for the development of food
products, in this way the raw material that is not marketed, be processed and offered in
different presentations at the local and national level The aim of this research project was
therefore to carry out the physicochemical characterization of ten varieties of potatoes that
are organically grown in the region and to determine their technological use. The results
obtained as physicochemical analyses were: a content of 32% of dry matter in the star
variety of the Andes morado observing that it is within the ranges established according to
several sources consulted. With regard to the percentage of moisture varieties of potatoes
that were found within the established parameters the single Ica poppy (78%), creole
variety Colombia (79%) and black creole (80%). As for the determination of the percentage
of reducing sugars the varieties that comply with the established were the flag pepper and
the yellow trumpet with a 30%, followed by the single Ica pepper (24%). On the other
hand, as far as starch content is concerned, ICA single pepper (15.3%), top pepper (15.9%)
and shungo puca (20.6%) were found within the established parameters. Regarding the
protein content of the fresh tuber, the top poppy variety (3%), followed by the single poppy
Ica, brown Andes star and yellow trumpet with a 2% meet the established parameters. It
was also determined that according to the requirements of the food industry these potato
varieties are potential for their processing in the frying, pre-cooked, dehydrated and starch
extraction industries, among others.
Keywords
potatoes, organic crops, starch, processing, marketing
