Starch concentration of native Andean potato varieties (Solanum spp.)

2020 ◽  
Vol 2 (1) ◽  
pp. 15-25
Author(s):  
Severo Ignacio-Cardenas ◽  
◽  
Eugenio Perez Trujillo ◽  
Fernando Jeremias Gonzales Pariona
Keyword(s):  
Potato Starch ◽  
Starch Content ◽  
Human Consumption ◽  
Starch Concentration ◽  
Potato Varieties ◽  
Analysis Techniques ◽  
Andean Potato ◽  
And Cluster Analysis ◽  
Starch Potato ◽  
Solanum Spp

The study consisted of determination the native starch content in the tubers of the seven landraces potato, developed according to the quantitative approach framework. The samplings of tubers were developed by transect technique, in three production places from Quío town. The starch concentration of the tubers was analyzed in the laboratory of the Agricultural Sciences Faculty at UNHEVAL by the decanting method. The data were analyzed using the descriptive statistics, contingency and cluster analysis techniques. Starch content variation in landraces potato were from 12.44% in Tarmeña variety to 20.19% in Ishcupuru variety. The results showed that is necessary to be directed towards other bigger studies that approaches alternatives for to promote the human consumption of native potatoes of high nutritional quality food, its use in the food industry; in addition, to developed other research about the genetic improvement of native potatoes for to select varieties that synthesize larger amounts of starch and other industrial value substances. Keywords: Native Potato Starch, Potato Varieties, Transect

Evaluation of highly starchy potato varieties by the intensity of starch accumulation and the size of starch grains

2021 ◽  
pp. 29-33
Author(s):  
А.В. Митюшкин ◽  
А.А. Журавлев ◽  
А.В. Митюшкин ◽  
А.С. Гайзатулин ◽  
С.С. Салюков ◽  
...  
Keyword(s):  
Starch Content ◽  
Starch Accumulation ◽  
Starch Grains ◽  
Potato Varieties ◽  
Summer Sample ◽  
High Starch ◽  
Starch Composition ◽  
Growing Conditions ◽  
Starch Potato ◽  
Selection Of

В 2018-2020 годах проведено сравнительное изучение высококрахмалистых сортов картофеля по интенсивности накопления крахмала и размеру крахмальных зерен. Полевые и лабораторные исследования выполнены на экспериментальных базах «Пышлицы» и «Коренево» ФИЦ картофеля имени А.Г. Лорха (Московская область). В качестве исходного материала в опытах использовали шесть сортов картофеля собственной селекции среднераннего (Артур, Садон) и среднеспелого (Авангард, Каскад, Накра, Синеглазка 2016) сроков созревания. Объект исследования – нативный крахмал, полученный по ГОСТ 7699-78 из клубней для определения размера крахмальных зерен безмикроскопным методом. Установлена вариабельность крахмалистости изученных сортов с учетом генотипических особенностей, сроков созревания и условий выращивания. Выявлены наиболее стабильные по уровню крахмалонакопления в клубнях сорта Артур, Каскад, Накра и Синеглазка 2016. Различия в крахмалистости между средними и мелкими клубнями одного и того же сорта более существенны в сравнении с различиями между средними и мелкими клубнями. В летней пробе по уровню крахмалистости клубней выделились сорта Накра (20,0%) и Каскад (19,2%) в сравнении с сортом-стандартом Зарево (19,6%), а также сорта Артур и Синеглазка 2016 с крахмалистостью 18,6% и 18,5% соответственно. При анализе высококрахмалистых сортов показано, что в составе крахмала наибольшее количество крахмальных зерен более 57 мкм содержится в клубнях сортов Накра (60,8%), Синеглазка 2016 (60,5%), Каскад (55,7%) и Артур (56,3%). In 2018-2020, a comparative study of high-starch potato varieties was carried out according to the intensity of starch accumulation and the size of starch grains. Field and laboratory studies were carried out at the experimental bases «Pyshlitsy» and «Korenevo» FPRC of named after A.G. Lorkh (Moscow region). Six varieties of potatoes of their own selection of medium-early (Artur, Sadon) and medium-ripe (Avangard, Kaskad, Nakra, Sineglazka 2016) maturation dates were used as the starting material in the experiments. The object of research is native starch obtained according to GOST 7699-78 from tubers for determining the size of starch grains by a non microscopic method. The variability of the starch content of the studied varieties was established, taking into account genotypic features, maturation periods and growing conditions. The most stable in terms of starch accumulation in tubers of the varieties Artur, Kaskad, Nakra and Sineglazka 2016 were identified. Differences in starchiness between medium and small tubers the same varieties are more significant in comparison with the differences between medium and small tubers. In the summer sample, according to the level of starchiness of tubers, the varieties Nakra (20.0%) and Kaskad (19.2%) were distinguished in comparison with the standard variety Zarevo (19.6%), as well as the varieties Artur and Sineglazka 2016 with a starchiness of 18.6 and 18.5%, respectively. When analyzing highly starchy varieties, it was shown that the largest number of starch grains in the starch composition is more than 57 microns contained in the tubers of the varieties Nakra (60.8%), Sineglazka 2016 (60.5%), Kaskad (55.7%) and Artur (56.3%).

scholarly journals Pengaruh Proporsi Pati Bengkuang dan Tepung Kentang Terhadap Hasil Jadi Masker Perawatan Kulit Wajah

2018 ◽  
Vol 10 (2) ◽  
pp. 214
Author(s):  
Vitri Amalia
Keyword(s):  
Hypothesis Test ◽  
Potato Starch ◽  
Premature Aging ◽  
Primary Data ◽  
Potato Flour ◽  
Facial Skin ◽  
Anova Analysis ◽  
Analysis Techniques ◽  
Black Spots ◽  
Starch Potato

Facial skin problems such as blemishes, black spots, dull skin, premature aging and so on, require more optimal treatment, one of them using a mask Facial skin masks are one type of traditional cosmetics that can be used as a facial treatment to maintain the health of facial skin, namely by using yam starch and potato flour. The purpose of this study was to describe the various proportions of the results of the yam starch mask and potato flour with indicators of aroma, stickiness and panelist preference level and to analyze comparisons to assess the best proportion. This research is a research with true experimental method. The oup consisted of the results of the masked starch mask and potato flour with the proportion of 10g and 40g (X1), the proportion of 20g and 30g (X2) and the proportion of 30g and 20g (X3). The type of data used in this study is primary data. Data analysis techniques using ANOVA analysis and using Duncan's analysis as a further test. The results of the hypothesis test state that the price of F count> F table (27,271> 3,110) this proves that the hypothesis that reads "There are differences in the proportion of yam and potato starch (10g: 40g), (20g: 30g) and (30g: 20g) starch on the results of the facial skin care mask seen from the aroma, stickiness, and level panelist's preference "received at 95% significancy. Keywords: masks, starch, potato

scholarly journals Investigation of the physico-chemical parameters of the «Gelamil» series starches in the technology of mashed soups

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 29-32
Author(s):  
Svitlana Andrieieva ◽  
Yevgen Pyvovarov
Keyword(s):  
Raw Materials ◽  
Potato Starch ◽  
Starch Content ◽  
Textural Properties ◽  
Model Systems ◽  
Special Role ◽  
Starch Concentration ◽  
Organoleptic Characteristics ◽  
Modified Starches ◽  
Starch Paste

The object of research is the technologies for the production of puree soups using modified starches of the «Gelamil» series. One of the main requirements for the quality of the technology of puree soups is the creation of a fluid, uniform, finely ground texture, which plays a special role in the organoleptic characteristics of this type of product. The texture of the product can be adjusted by adding liquid boiling modified starches. Starches of the «Gelamil» series are represented by potato starch with a reduced viscosity and are characterized as air-flowing gelling potato starch, that is, starch, the solution of which gives a low viscosity at high temperatures, and when solidified – a dense gel. Hydrodynamic changes in the parameters of starch paste based on starches of the «Gelamil» series, depending on the temperature and type of starch, have been established. It was determined that starch paste based on starches of the «Gelamil» series, in comparison with native potato starch, have a low temperature of maximum viscosity from 47±2 °C to 57±2 °C, and thus form a paste with a viscous-flowing texture. The effective viscosity of starch paste was investigated depending on the starch content. It has been experimentally established that regulation of the starch content makes it possible to create starch paste according to different textural properties. For viscous-thinned dispersions, the starch concentration is from 1.0 to 3.0 %. For viscous-flowing dispersions having a long texture, the starch concentration is 3.5 to 5.0 %. For viscous-flowing dispersions having a short texture, the starch concentration is 5.5 to 7.0 %. For the content of native potato starch in the system of more than 5.0 %, a dense paste with a short texture is formed. It was found that for a starch paste based on starches of the «Gelamil» series, the separation of the liquid phase occurs due to 2:00 in an insignificant amount. A lot of components and model systems based on vegetable, legume purees and starch paste have been investigated. It has been determined that, depending on the type of vegetable and legume raw materials, the use of starches of the «Gelamil» series of different types and concentrations depends.

scholarly journals Identification of starch candidate genes using SLAF-seq and BSA strategies and development of related SNP-CAPS markers in tetraploid potato

PLoS ONE ◽  
2021 ◽  
Vol 16 (12) ◽  
pp. e0261403
Author(s):  
Jiaqi Li ◽  
Xiaoxia Yu ◽  
Sheng Zhang ◽  
Zhuo Yu ◽  
Jingwei Li ◽  
...  
Keyword(s):  
Candidate Genes ◽  
Potato Starch ◽  
Starch Content ◽  
Local Alignment ◽  
Gene Markers ◽  
Potato Varieties ◽  
Tetraploid Potato ◽  
High Starch Content ◽  
High Starch ◽  
Caps Markers

Potato starch is an essential nutrient for humans and is widely used worldwide. Locating relevant genomic regions, mining stable genes and developing candidate gene markers can promote the breeding of new high-starch potato varieties. A total of 106 F1 individuals and their parents (YSP-4 × MIN-021) were used as test materials, from which 20 plants with high starch content and 20 with low starch content were selected to construct DNA pools for site-specific amplified fragment sequencing (SLAF-seq) and bulked segregation analysis (BSA). A genomic region related to the starch traits was first identified in the 0–5.62 Mb of chromosome 2 in tetraploid potato. In this section, a total of 41 non-synonymous genes, which were considered as candidate genes related to the starch trait, were annotated through a basic local alignment search tool (BLAST) search of multiple databases. Six candidate genes for starch (PGSC0003DMG400017793, PGSC0003DMG400035245, PGSC0003DMG400036713, PGSC0003DMG400040452, PGSC0003DMG400006636 and PGSC0003DMG400044547) were further explored. In addition, cleaved amplified polymorphic sequence (CAPS) markers were developed based on single nucleotide polymorphism (SNP) sites associated with the starch candidate genes. SNP-CAPS markers chr2-CAPS6 and chr2-CAPS21 were successfully developed and validated with the F2 population and 24 tetraploid potato varieties (lines). Functional analysis and cloning of the candidate genes associated with potato starch will be performed in further research, and the SNP-CAPS markers chr2-CAPS6 and chr2-CAPS21 can be further used in marker-assisted selection breeding of tetraploid potato varieties with high starch content.

PSIII-12 In vitro Evaluation of Purified Fiber Sources for Production of Short-chain Fatty Acids Using Pig Cecal Content as an Inoculum

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 177-177
Author(s):  
Gabriela E Martinez Padilla ◽  
Rajesh Jha ◽  
Vivek Fellner ◽  
Eric van Heugten
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Resistant Starch ◽  
Potato Starch ◽  
Short Chain ◽  
Gas Liquid Chromatography ◽  
Citrus Peel ◽  
Starch Potato ◽  
Chain Fatty Acids

Abstract This study evaluated short-chain fatty acid (SCFA) production from purified fiber sources when fermented in vitro using pig cecal contents as an inoculum. Fiber sources of interest were inulin from chicory root (native and long-chain inulin with 90 and 98% fiber, respectively), pectin from citrus peel (high methoxyl pectin), resistant starch (native starch), potato starch (commercial grade), and β-glucan (β-1,3;β-1,6 yeast-derived). Cellulose and cornstarch were used as indigestible and highly digestible carbohydrates, respectively. Triplicate samples of substrates (2 g) were subjected to enzymatic hydrolysis with pepsin and pancreatin for 6 h. Subsequently, hydrolyzed residues (200 mg) were incubated under anaerobic conditions at 39°C with 30 mL solution of cecal inoculum collected from 3 sows fed a standard commercial diet and buffered mineral solution. After 48 h of incubation, solutions from fermented samples were analyzed for pH, SCFA, and branched-chain fatty acids (BCFA) using gas-liquid chromatography. Enzymatic hydrolysis had no effect on digestion of β-glucan, but total SCFA concentration after fermentation was highest (26.13 mmol/g) followed by resistant starch (22.61 mmol/g) and potato starch (22.20 mmol/g) and was lowest for cellulose (13.91 mmol/g). In contrast, native inulin was highly digested during enzymatic hydrolysis, resulting in the lowest substrate available for fermentation (11.84% DM) and the highest pH (5.98). Enzymatic hydrolysis and fermentation of resistant starch increased (P< 0.001) concentrations of acetate (0.60 mg/g), whereas potato starch and β-glucan yielded more butyrate (0.60 and 0.54 mg/g respectively), and β-glucan resulted in greater (P< 0.001) propionate concentrations (0.69 mg/g). Pectin resulted in the highest fermentation (82.38% DM disappearance) and the lowest pH (4.03) compared to the other fiber sources (P< 0.001) and yielded the lowest BCFA concentration (1.89 mM, P< 0.001). Results suggest that fermentation of resistant starch, potato starch, and β-glucan produced higher SCFA concentrations, while pectin resulted in a decreased pH of fermentation solution.

Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingyan Gao ◽  
Nan Wang ◽  
Lei Wang ◽  
Shuang Song ◽  
Miao Liu ◽  
...  
Keyword(s):  
Relaxation Time ◽  
Thermal Properties ◽  
Potato Starch ◽  
Starch Content ◽  
Free Water ◽  
Critical Issue ◽  
Potato Flour ◽  
Gluten Free ◽  
Potato Protein ◽  
The Poor

Abstract The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.

Brand Positioning and Segmentation of Sneakers through Multi-Dimensional Customer Experience Analysis

2021 ◽  
Vol 13 (2) ◽  
pp. 335-345
Author(s):  
R. Senthilkumar ◽  
B. RubanRaja ◽  
Monisha
Keyword(s):  
Text Analysis ◽  
Customer Experience ◽  
Structured Data ◽  
Multivariate Techniques ◽  
Brand Positioning ◽  
Customer Reviews ◽  
Perceptual Mapping ◽  
Analysis Techniques ◽  
Hidden Patterns ◽  
And Cluster Analysis

A huge corpus of valuable information on customer experience is available as unstructured form in customer reviews on e-commerce websites. Multivariate data analysis techniques are effective in uncovering hidden patterns and segments in structured data. A major challenge is to convert the unstructured data into a structured form for applying multivariate techniques. In this article, we have provided a text analysis based approach coupled with multivariate techniques to uncover the sentiment of various features associated with different brands and to determine the brand positions and segments through perceptual mapping and cluster analysis.

scholarly journals A Computerized Text and Cluster Analysis Approach to Psychotherapy Talk

2020 ◽  
Vol 9 (1) ◽  
pp. 4-25
Author(s):  
Dennis Tay
Keyword(s):  
Cluster Analysis ◽  
Agglomerative Hierarchical Clustering ◽  
Analytic Thinking ◽  
Future Directions ◽  
Analysis Techniques ◽  
Entry Points ◽  
And Cluster Analysis ◽  
Language Styles ◽  
Computer Text ◽  
Qualitative Exploration

This paper illustrates an analytical approach combining LIWC, a computer text-analytic application, with cluster analysis techniques to explore ‘language styles’ in psychotherapy across sessions in time. It categorizes session transcripts into distinct clusters or styles based on linguistic (di)similarity and relates them to sessional progression, thus providing entry points for further qualitative exploration. In the first step, transcripts of four illustrative therapist-client dyads were scored under ten LIWC variables including ‘analytic thinking’, ‘clout’, ‘authenticity’, ‘emotional tone’, and pronoun types. In the next step, agglomerative hierarchical clustering uncovered distinct session clusters that are differently distributed in each dyad. The relationships between these clusters and the chronological progression of sessions were then further discussed in context as contrastive exemplars. Applications, limitations and future directions are highlighted.

Optimization of Potato Starch Residue L-Lactic Fermentation Culture Conditions

2011 ◽  
Vol 183-185 ◽  
pp. 1273-1277
Author(s):  
Zhong Xu ◽  
Nan Liu ◽  
Dan Zhao ◽  
Duo Wang
Keyword(s):  
Lactic Acid ◽  
Potato Starch ◽  
Culture Conditions ◽  
Raw Material ◽  
Optimal Dosage ◽  
Fermentation Time ◽  
Starch Concentration ◽  
Lactic Fermentation ◽  
Fermentation Temperature ◽  
Addition Level

Potato starch residue was used as raw material , a single factor test was used to determine the lactobacillus casei L-lactic fermentation in the amounts of CaCO3 addition, fermentation temperature, residue saccharification of starch concentration, the optimal dosage range of fermentation time. With 4 factors and 3 levels of 4 orthogonal test of L-lactic acid by fermentation. The order was: the fermentation temperature> saccharification concentration> fermentation period >CaCO3 dosage. Optimization was as follow : residue saccharification of starch concentration was 80g/L, fermentation temperature was 37°C, CaCO3 addition level was 60g/L, fermentation time was of 60h. Fermentation conditions for this verification test, L-lactic acid content was 72.3g/L, compared with 15.1% before optimization.

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