Abstract

MONTANO PEREZ, Beba Virginia. Application of modified starch of three varieties of native potatoes (Solanum Tuberosum) in natural juices. CienciAgro [online]. 2018, vol.8, n.1, pp. 56-61. ISSN 2072-1404.

ABSTRACT Potato diversity in Bolivia as a food security component must be revalued in the form of starch in food technology. However, native starch has functional limitations, which can be overcome by chemical modification such as Acetylation. In this sense, the present research focused on acetyl modification of native potato starch (SUTAMARI, SAKAMPAYA AND CHOQEPITU) since its extraction, modification, evaluation of functional properties and the application of ace-tylated starch in juice stability They expressed results of stability in juices being the best performance in stability based on their viscosity CHOQEPITU and SUTAMARI that took 53 hours and 7 minutes to settle. Regarding SAKAMPAYA I precipitate 48 hours.

Keywords : Modification; starch,; acetylic; stability.