Substitution of Starch in the Elaboration of Bologna for Promising Clones Starch (S. tuberosum Phureja group)

Abstract

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