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Physicochemical and technological characterization of ten potato varieties from the Pantano de Arce region

Journal of Microbiology & Experimentation
Claudia Patricia Lemos Orjuela, Yuneidys Mariet Oñate Perpignan


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.


potatoes, organic crops, starch, processing, marketing