Thermal and structural characterisation of resistant starch from Andean roots cultivated in Colombia
. Infrared spectra (FTIR-ATR) confirmed a higher degree of retrogradation and distinct crystalline organisation in RS compared with NS. These properties highlight the potential of RS from Andean roots as functional ingredients with prebiotic benefits.
Authors
- Liliana Betancourt (ORCID: https://orcid.org/0000-0003-0172-7896)
- Noelia Betoret (ORCID: https://orcid.org/0000-0002-3326-8797)
- Elsa Beatriz Fonseca Santanilla (ORCID: https://orcid.org/0000-0002-7214-7613)
Institutions
- Peruvian University of Applied Sciences (PE)
- Universidad Nacional de Colombia (CO)
- Universitat Politècnica de València (ES)
- University of La Salle (CO)
Publication Details
- Journal
- Food Science and Technology International
- Published
- 2026-04-17
- DOI
- https://doi.org/10.1177/10820132261416562
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00