Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosa Molina), Olluco (Ullucus tuberosus Loz), Isaño (Tropaeolum tuberosum Ruiz & Pavon) and Arracacha (Arracacia xanthorrhiza Bancroft)

1. Albano, K.M., Franco, C.M.L., & Telis, V.R.N. (2014). Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration. Food Hydrocolloids, 40, 30–43. DOI: 10.1016/j.foodhyd.2014.02.00310.1016/j.foodhyd.2014.02.003Open DOISearch in Google Scholar

2. Bianco, M., & Sachs, C. (1998). Growing Oca, Ulluco, and Mashua in the Andes: Socioeconomic differences in cropping practices. Agriculture and Human Values, 15(3), 267–280. DOI: 10.1023/A:100757220354110.1023/A:1007572203541Open DOISearch in Google Scholar

3. Biondi, J., Zorrilla, C., Manrique, I., Arbizu, C., Roca, W., Medina, T., Seminario, J., Quispe, J., Tay, D. & Blas, R. (2009). Genetic diversity of arracacha (Arracacia xanthorrhiza) in Peru. In Tropical roots and tubers in a changing climate: A convenient opportunity for the world. XV Triennial symposium of the international society for tropical root crops, 2 November 2009 (pp. 60–66). Lima, Perú: International Society for Tropical Root Crops - Peru Branch. Retrieved September 23, 2017, from http://www.istrc.org/images/Documents/Symposiums/Fifthteenth/s2_biondi2.pdfSearch in Google Scholar

4. Busch, J.M., Sangketkit, C., Savage, G.P., Martin, R.J., Halloy, S., & Deo, B. (2000). Nutritional analysis and sensory evaluation of ulluco (Ullucus tuberosus Loz) grown in New Zealand. Journal of the Science of Food and Agriculture, 80(15), 2232–2240. DOI: 10.1002/1097-0010(200012)80:15<2232::AID-JSFA785>3.0.CO;2-N10.1002/1097-0010(200012)80:15<2232::AID-JSFA785>3.0.CO;2-NOpen DOISearch in Google Scholar

5. Cortella, A.R., & Pochettino, M.L. (1995). Comparative Morphology of Starch of Three Andean Tubers. Starch/Stärke, 47(12), 455–461. DOI: 10.1002/star.1995047120210.1002/star.19950471202Open DOISearch in Google Scholar

6. Cruz, G., Ribotta, P., Ferrero, C., & Iturriaga, L. (2016). Physicochemical and rheological characterization of Andean tuber starches: Potato (Solanum tuberosum ssp. Andigenum), Oca (Oxalis tuberosa Molina) and Papalisa (Ullucus tuberosus Caldas). Starch/Stärke, 68(11-12), 1084–1094. DOI: 10.1002/star.20160010310.1002/star.201600103Open DOISearch in Google Scholar

7. Flores, H.E., Walker, T.S., Guimarães, R.L., Bais, H.P., & Vivanco, J.M. (2003). Andean root and tuber crops: Underground rainbows. Hort Science, 38(2), 161–167.10.21273/HORTSCI.38.2.161Search in Google Scholar

8. Goldner, M.C., Pérez, O.E., Pilosof, A.M.R., & Armada, M. (2012). Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers. LWT - Food Science and Technology, 47(1), 83–90. DOI: 10.1016/j.lwt.2011.12.03110.1016/j.lwt.2011.12.031Search in Google Scholar

9. Heinze, P. H. (1955). Cooking Quality and Compositional Factors of Potatoes of Different Varieties from Several Commercial Locations. USDA Technical Bulletin. Washington D.C.: United States Department of Agriculture.Search in Google Scholar

10. Hernández-Lauzardo, A.N., Méndez-Montealvo, G., Velázquez del Valle, M.G., Solorza-Feria, J., & Bello-Pérez, L.A. (2004). Isolation and Partial Characterization of Mexican Oxalis tuberosa Starch. Starch/Stärke, 56(8), 357–363. DOI: 10.1002/star.20030023510.1002/star.200300235Search in Google Scholar

11. Hodge, W.H. (1954). The edible arracacha—A little-known root crop of the Andes. Economic Botany, 8(3), 195–221. DOI: 10.1007/BF0298489010.1007/BF02984890Open DOISearch in Google Scholar

12. Jimenez, M.E., Rossi, A., & Sammán, N. (2015). Health properties of oca (Oxalis tuberosa) and yacon (Smallanthus sonchifolius). Food & Function, 6(10), 3266–3274. DOI: 10.1039/C5FO00174A10.1039/C5FO00174Open DOISearch in Google Scholar

13. King, S.R., & Gershoff, S.N. (1987). Nutritional evaluation of three underexploited andean tubers: Oxalis tuberosa, (Oxalidaceae), Ullucus tuberosus (Basellaceae), and Tropaeolum tuberosum (Tropaeolaceae). Economic Botany, 41(4), 503–511. DOI: 10.1007/BF0290814410.1007/BF02908144Open DOISearch in Google Scholar

14. Langworthy, C.F. (1917). Potatoes, sweet potatoes and other starchy roots as food. Washington, D.C.: United States Department of Agriculture. DOI: 10.5962/bhl.title.10838210.5962/bhl.title.108382Open DOISearch in Google Scholar

15. Malice, M. (2009). Genetic diversity and structure of three Andean tubers: Oxalis tuberosa Molina, Ullucus tuberosus Caldas and Tropaeolum tuberosum Ruiz & Pav. Ph.D. Thesis, Gembloux Agricultural University, Gembloux, Belgium.Search in Google Scholar

16. Medina, O.J., Pardo, O.H., & Ortiz, C.A. (2012). Modified Arracacha starch films Characterization and its Potential Utilization as Food Packaging. Vitae, 19(2), 186–196.10.17533/udea.vitae.10004Search in Google Scholar

17. Pérez, E.E., Borneo, R., Melito, C.G., & Tovar, J. (1999). Chemical, physical and morphometric properties of Peruvian carrot (Arracacia xanthorrhiza B.) starch. Acta Cientifica Venezolana, 50(4), 240–244.Search in Google Scholar

18. Pérez, E.E., Breene, W.M., & Bahnassey, Y.A. (1998). Gelatinization Profiles of Peruvian Carrot, Cocoyam and Potato Starches as Measured with the Brabender Viscoamylograph, Rapid Visco-Analyzer, and Differential Scanning Calorimeter. Starch/Stärke, 50(1), 14–16. DOI: 10.1002/(SICI)1521-379X(199801)50:1<14::AID-STAR14>3.0.CO;2-P10.1002/(SICI)1521-379X(199801)50:1<14::AID-STAR14>3.0.CO;2-Open DOISearch in Google Scholar

19. Quiroga Ledezma, C.C. (2009). Caracterización fisicoquímica de tres fuentes subutilizadas de almidón de la región andina de Bolivia. UPB Investigación & Desarrollo, 1(9), 72–87.10.23881/idupbo.009.1-6iSearch in Google Scholar

20. R Development Core Team. (2008). R: A language and environment for statistical computing [computer software]. Vienna, Austria.Search in Google Scholar

21. Rocha, T.S., Cunha, V.A.G., Jane, J.-l., & Franco, C.M.L. (2011). Structural Characterization of Peruvian Carrot (Arracacia xanthorrhiza) Starch and the Effect of Annealing on Its Semicrystalline Structure. Journal of Agricultural and Food Chemistry, 59(8), 4208–4216. DOI: 10.1021/jf104923m10.1021/jf104923mSearch in Google Scholar

22. Rocha, T.S., Demiate, I.M., & Franco, C.M.L. (2008). Características estruturais e físico-químicas de amidos de mandioquinha-salsa (Arracacia xanthorrhiza). Ciência e Tecnologia de Alimentos, 28(3), 620–628. DOI: 10.1590/S0101-2061200800030001810.1590/S0101-20612008000300018Open DOISearch in Google Scholar

23. Santacruz, S. (2002). Three underutilised sources of starch from the Andean region in Ecuador Part I. Physico-chemical characterisation. Carbohydrate Polymers, 49(1), 63–70. DOI: 10.1016/S0144-8617(01)00305-810.1016/S0144-8617(01)00305-8Open DOISearch in Google Scholar

24. Santacruz, S. (2004). Characterisation of starches isolated from Arracacha xanthorriza, Canna edulis and Oxalis tuberosa and extracted from potato leaf. PhD Thesis, Swedish University of Agricultural Sciences, Uppsala, Sweden.Search in Google Scholar

25. Santos, F.F., & Hermann, M. (1994). Processing arracacha (Arracacia xantorrhiza Bancroft) in Brazil. In Proceedings of the tenth symposium of the international society for tropical root crops, 23-29 October 1994 (pp. 1–10). Salvador, Bahia, Brazil: ISTRC. Retrieved September 23, 2017, from http://www.istrc.org/images/Documents/Symposiums/Tenth/51processing_arracacha_in_brazil.pdfSearch in Google Scholar

26. Surco Laos, F.A. (2004). Caracterización de almidones aislados de tuberculos andinos: mashua (Tropaeolum tuberosum), Oca (Oxalis tuberosa), Olluco (Ullucus tuberosus) para su aplicación tecnológica. Master Thesis, Universidad Nacional Mayor de San Marcos, Lima, Peru.Search in Google Scholar

27. Takeiti, C., Fakhouri, F., Ormenese, R., Steel, C., & Collares, F. (2007). Freeze-thaw Stability of Gels Prepared from Starches of Non-conventional Sources. Starch/Stärke, 59(3-4), 156–160. DOI: 10.1002/star.20060054410.1002/star.200600544Open DOISearch in Google Scholar

28. Torres, F.G., Troncoso, O.P., Díaz, D.A., & Amaya, E. (2011). Morphological and thermal characterization of native starches from Andean crops. Starch/Stärke, 63(6), 381–389. DOI: 10.1002/star.20100015510.1002/star.201000155Open DOISearch in Google Scholar

29. Valcárcel-Yamani, B., Rondán-Sanabria, G.G., & Finardi-Filho, F. (2013). The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón). Brazilian Journal of Pharmaceutical Sciences, 49(3), 453–464. DOI: 10.1590/S1984-8250201300030000710.1590/S1984-82502013000300007Open DOISearch in Google Scholar