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The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. & Bukasov) starch in the food and non-food industry for which a thermal analysis was conducted, including thermogravimetric (TGA) analysis, differential scanning calorimetry (DSC) analysis, X-ray diffraction (XRD) analysis, morphologic analysis via scanning electron microscopy (SEM), and rapid viscoamylograph analysis (RVA). The RVA analysis showed that gelatinization temperature was 63.95 °C, the maximum viscosity was 1087 cP and ease of cooking was 7 min. The thermogravimetric (TGA) analysis revealed three stages: in the first, the product had weight loss of 9.51%; in the second, a weight loss of 53.88%; and in the third, a weight loss of 37.91%. The differential scanning calorimetry (DSC) analysis found that heat flux initiates at 50.97 °C, where the starch gelatinization transition starts, ending at 71.25 °C with enthalpy of 2.11 J.g-1. Evaluation of the native potato starch demonstrated that this product is an excellent alternative in the elaboration of different products which need a thickener in cooking processes, given that its behavior at high temperatures, which have allowed to maintain its structure.

Degradation kinetic parameters in vitamins and antioxidants in coconut powder fortified with functionally active compounds (CP+FAC) during storage represents a valuable tool to predict the product’s shelf life. The aim of this research was to evaluate the degradation kinetics during storage of vitamins (C, D3, and E), total phenols, and properties associated to antioxidant activity. Vitamins were quantified via high-resolution liquid chromatography and the antioxidant activity through DPPH and ABTS free radical scavenging activity. An experimental design was used with two-factor factorial design: 1) storage time (tS) and 2) treatment: temperature (TA) - type of packaging (N2 and atmospheric air), where the dependent variables were adjusted to zero-, first-, and second-order kinetic models. In general, losses of FAC were significant with respect to the factors evaluated and their interactions, with minor changes at lower TA and packaged with N2, indicating that the degradation kinetics of the FAC is slower under these storage conditions. Increased storage temperature reduced FACstability, where the Arrhenius equation was able to quantify the effect of temperature of the rate of deterioration reactions of the FAC.

RESUMENEste trabajo presenta un estudio sobre las propiedades químicas, térmicas y estructurales de las harinas y almidones de chachafruto. Se realizó un análisis proximal tanto a la harina como al almidón de chachafruto (Erytrina Edulis Triana Ex Micheli) en las cuales se evaluaron parámetros como humedad, minerales, proteína, grasas, fibra y porcentaje de almidón. Las propiedades térmicas se determinaron con las técnicas de Calorimetría Diferencial de Barrido, Análisis Termogravimétrico y Análisis por Viscoamilografía Rápida y las estructurales se determinaron por Difracción de Rayos X y por Microscopia Electrónica de Barrido. El análisis proximal para la harina presentó: humedad 12,33%, cenizas 1,55%, proteína 18,5%, extracto etéreo 2,50%. Para el almidón: Humedad 12,60%, cenizas 0,90%, extracto etéreo 1,82% y proteína 0,8%. Los gránulos de almidón presentaron formas esféricas y ovoides. Para la harina la temperatura de pérdida de humedad fue de 119,99°C, la temperatura máxima de descomposición se presentó en los 272,5°C y finalmente el proceso termina en 581°C. Para el almidón la descomposición del agua se estableció a 200,94°C, la temperatura máxima de descomposición presentó un pico en 300°C y el proceso finalizó a 584,72°C. Al realizar el análisis por DSC para la harina se encontró que las temperaturas características para el proceso de gelatinización son TO = 62,06°C, TP = 70, 98°C, TF = 78,62°C y para el almidón se obtuvo que TO = 56,65°C, TP = 70,06%, TF= 85,12°C.Palabras clave: Chachafruto, harinas, almidones, procesos químicos, temperatura. ABSTRACTThis paper presents a study on the chemical, thermal and structural properties of chachafruto´s flours and starches. A proximal analysis was performed both flour and starch of chachafruto (Erytrina Edulis Triana Ex Micheli) determining parameters such as moisture, minerals, protein, fat, fiber and starch percentage. The thermal properties were determined with the techniques of differential scanning calorimetry, thermogravimetric analysis and Rapid Viscoamilography Analysis and structural were determined by X-ray diffraction and scanning electronic microscopy. The proximal analysis for flour presented: moisture 12.33%, ash 1