Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region.

Three varieties of native potato (, and ) that grow in the Andean region at more than 3800 m.a.s.l. were selected fot the extraction and characterization or their starch. Instrumental techniques such as scanning electron microsocopic (SEM), differential scanning calorimetry (DSC), Fourier transformed infrarred spectroscopy (FTIR), X-ray diffraction, colorimetry and polarized light microscopy were used. The results showed that only s starch had a unimodal granule size distribution, whereas and starches showed two and three granule size populations, respectively. The starch from showed higher apparent amylose content, peak viscosity, phosphorous content and paste clarity. The starch from showed high relative crystallinity, while and had higher intensity ratios than that from Loc'ka, suggesting high molecular order. Cooked starch from showed higher resistant starch (RS) fraction than the other starches studied.