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Fermentation of native potato starch
Keywords:
Native starch, lactic fermentation, traditional fermentationAbstract
The objective of the research work was to determine the physicochemical and structural changes in native potato starch, which generates spontaneous fermentation, as part of tocosh production. Its evaluation was carried out using standardized physicochemical and microbiological methods, pH, titratable acidity and lactic bacteria enumeration; at the beginning and at the end of fermentation, FT-IR analysis and scanning electron microscopy. In the processing of native potato chips, an appreciable amount of starch is removed, a product of washing the flakes before frying, constituting a problem in its removal or adequate use. The fermentation of starch from native potato chips generates changes in the physicochemical composition and structure of the starch. Fermented starch is an alternative for its technological use, adapting its techno-functional properties.
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Copyright (c) 2024 Vilma Julia Reyes de la Cruz, Emilio Fredy Yabar Villanueva, Miriam Olga Laureano Valenzuela, Milagros Brigitte Hurtado Torres
This work is licensed under a Creative Commons Attribution 4.0 International License.
