Characterization of the Starch Extracted from an Ancestral Andean Meal: Chu?o

The ancestral method of preparing chuno (freeze-dried potato) involves three steps: freezing, soaking, and drying. The objective of this study is to identify the changes in microstructure, in physicochemical properties, and rheology of gels and suspensions of Andean potato starches caused by the procedure used to obtain chuno. A laboratory simulation of the procedure is performed using the potato variety "Rosadita" (Solanum tuberosum ssp. Andigenum). From the tests carried out on the starches extracted from the chuno obtained in the field and in the laboratory, differences phosphate content and gelatinization temperature are found. Marked differences are observed with respect to the control starch in the soluble amylose content, RVA profiles, textural attributes, and dynamic and viscous rheological properties. The chuno starches present greater resistance to granular breakdown. These observations suggest a different hydration, swelling, and gelation mechanism for the Rosadita and chuno starch samples compared to conventional potato starch and at the same time a modification due to the effect of freezing, which is more noticeable in the chuno obtained at -5 degrees C. This study reports the changes in the microstructure, physicochemical properties, and rheology of gels and suspensions of Andean potato starches caused by the procedure used to obtain "chuno." The preparation of "chuno" is an ancestral technology applied to potatoes that involves three steps: freezing, soaking, and drying.image