Physicochemical and Technofunctional Comparison of Starch from Varieties of Native Potato (Solanum Phureja) with Commercial Starches

Due to the high genetic variability of potato, starch can exhibit different properties interest industry. With present investigation, it is intended know these differentiating characteristics in comparison with commercial sources that be useful sectors. Therefore, objective this research was establish a between potato starches extracted from native varieties (Solanum phureja) and corn starches. A physicochemical analysis carried out, for which such as amylose content, phosphorus, resistant (RS), slow digestibility (SDS), rapid (RDS), granule shape, size crystallinity were evaluated. The technofunctional included variables amylographic, thermogravimetric differential scanning calorimetry analysis. exhibited respect Andina variety obtained highest peak viscosity (8714 cP), followed by Ratona Blanca (6148 cP). In addition, two had content (33.14±0.8) % (28.9±0.7) respectively), higher (33.9 35.5 phosphorus (>0,08 both varieties), enthalpy values (> 19 J/g make them materials potential use industries. correlations presented crystallinity, showed possible differences at structural level, highlighted each starch.