Vol. 3 No. 2 (2022)
Published
2022-10-20
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Valdes Restrepo, M. P. . ., Rodríguez Restrepo, R. A. ., & Ortiz Grisales, S. . (2022). Viscoamylograph of butternut squash starch Cucurbita moschata Duchesne. Documentos De Trabajo ECBTI, 3(2). https://doi.org/10.22490/ECBTI.5953
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Viscoamylograph of butternut squash starch Cucurbita moschata Duchesne

DOI: https://doi.org/10.22490/ECBTI.5953
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Artículos
Magda Piedad Valdes Restrepo
Robert Augusto Rodríguez Restrepo Universidad Nacional Abierta y Distancia - UNAD
Sanin Ortiz Grisales Universidad Nacional de Colombia

Butternut squash Cucurbita moschata Duchesne, is a vegetable that is characterized by its high content of carotenoids, especially β-carotene, however, cultivars improved by dry matter have a high content of starch, which makes it attractive for the food industry. The aim of this research was to evaluate the quality of starch in Butternut squash fruits, under a randomized complete block design, with 3 repetitions and 5 plants per repetition; starch extraction was performed by repetition and amylose-amylopectin tests, water absorption index and viscoamylogram were performed. Butternut squash starch has a high amylopectin content, a maximum hot paste viscosity of 664 cP and a cold paste viscosity of 803 cP, which makes it a starch that does not retrograde and forms a stable paste. 

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