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This research aims to extract and characterise resistant starch from Andean root vegetables, assessing its thermal and structural properties.

Thermal and structural characterisation of resistant starch from Andean roots cultivated in Colombia

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This research aims to extract and characterise resistant starch from Andean root vegetables, assessing its thermal and structural properties.
Utilised enzymatic debranching followed by autoclave-cooling cycles.
Conducted a completely randomised factorial design experiment.
Performed thermogravimetric analysis, differential scanning calorimetry, and x-ray diffraction.
Analyzed infrared spectra to confirm structural changes.
Achira, ibia, and batata yielded high percentages of resistant starch, with up to 48.02% for C. edulis.
Resistant starch showed increased total dietary fibre compared to native starches.
Thermal stability of resistant starch was greater than that of native starch.
Differential scanning calorimetry indicated lower gelatinisation temperatures for resistant starch.
Distinct crystallographic patterns were identified, confirming the unique structure of resistant starch.

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Characterises resistant starch in Andean roots, highlighting its potential health benefits and ecological resilience.

Fonseca et al. (2026) studied this question.

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