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Sustitución del almidón en la formulación de mortadela por almidón de clones promisorios (S. tuberosum grupo Phureja)
Authors: Laura Marcela Zárate Polanco, Nury Alejandra Otálora Santamaría, Laura Ramírez Suárez, Lena Prieto Contreras, María del Socorro Cerón Lasso, Juan Carlos Poveda Pisco
Number of views: 858
Potato starch provides high functional characteristics in the elaboration of meat products. For this
reason, three native starches of promising clones of a native Colombian yellow potato (S. tuberosum
Phureja group) supplied by Corpoica and harvested in the town of Sibaté (Department of
Cundinamarca) were evaluated in the elaboration of standard bologna. First, the starches from the
three clones were extracted and functionally characterized. Then, three bolognas were produced
using a total substitution of the starch in the formula by native starches, and a standard bologna
with commercial potato starch. Then, three series of physicochemical tests were performed on the
bologna, two series of texture tests and a sensory evaluation control test. The extracted starches
showed an average gelatinization temperature of 70.7 °C, which guaranteed a stable emulsion
during the scalding process. The bologna with native starches showed average protein (15.22%),
fat (13.88%), starch (4.44%) and syneresis (8.83%) values, which were aligned with Colombian
Technical Standard No. 1325. The texture test resulted in 2.37 kgf of hardness and 71.96 N/mm
of chewiness for the bologna that contained native starch from promising clone number 2, which
showed a similar texture to the standard bologna. At a sensory level, the panelists noticed that the
bolognas showed similar organoleptic characteristics, that is, native starch did not affect the flavor,
color or smell of the standard bologna. Statistically, the results evaluated by a random ANOVA
and multiple Tukey comparisons showed significant differences (p > 0.05) for moisture and pH
content of the bolognas.