Physicochemical and functional characterization of superchola potato starch and use it in formulation of frankfurter-type sausages

Abstract

The overproduction of “Superchola” potato grown in the province of Carchi has an important source of starch, this tuber is underutilized as it has not yet been industrialized in order to
give a benefit. This work aimed to physically characterize starch by determining moisture, ash, protein and fat according to the official methodologies, functional properties, absorption rate, solubility and swelling power. The results obtained were, humidity 11.74%, ash 0.44%, protein 0.63% and fat 0.63%. To measure the absorption rate, solubility and swelling power a
centrifuge was used and these were shown to be correlated with the increase in temperature at 90°C, the gel showed values of; water absorption (20.68%), a solubility of (18.45%) and swelling power of (23.30%). The apparent viscosity of the gel was 33500 and 22560 cp at 25°C and 50°C respectively, and as for the clarity of the gel, the percentage of transmittance tends to decrease with the passage of days and the decrease in temperature with values of 15.8% at (16°C) and 10.7% at (4°C). Three formulations were made using the starch obtained in the manufacture of a Frankfurt type sausage, the analyses carried out on the food, showed statistically significant differences (p≤0.05) in the content of pH, fat, ash, protein, moisture and in the sensory analysis.
The results obtained showed that the use of 5% starch was adequate for the production of sausages that presented good physicochemical and sensory quality.