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RESUMEN In Colombia, there are geographic areas where the potato crop is the principal economic product. The diversity of potato varieties, has resulted in differences in sizes and in chemical and physical compositions. These variables are defined by genetic factors, agricultural practices, and climatic and soil conditions. The physical characteristics of the different potato varieties are directly related to aspects of production and performance, unlike the chemical composition and morphology of starch granules, which define the nutritional quality and industrial use. In this research, an analysis of the physicochemical and morphological properties of native starches from six potato varieties was carried out, forming a pilot study for the selection of promising varieties for ethanol production. For this purpose, the samples were dried to constant weight. The ash, amylose and amylopectin contents showed significant differences between the varieties. Similarly, differences were observed in the shape and size of the granules, variables that influenced the gelatinization temperature and viscosity of the final products. These variations in the physicochemical properties and morphology of the starches may affect the use of starch and in the production of ethanol. En Colombia existen zonas geograficas donde el cultivo de papa es el principal producto de su economia. La diversidad de variedades de papa, hacen que posean diferencias en tamano, composicion quimica y fisicas. Estas variables estan definidas por el factor genetico, practicas de cultivo, condiciones climaticas y de suelo. Las caracteristicas fisicas de las diferentes variedades de papa estan directamente relacionadas con los aspectos de produccion y rendimiento, a diferencia de la composicion quimica y la morfologia de los granulos del almidon, los cuales definen la calidad nutritiva y su uso en la industria. En esta investigacion se realizo el analisis de las propiedades fisicoquimicas y morfologicas de los almidones nativos provenientes de seis variedades de papa, constituyendose en un estudio previo para la seleccion de variedades promisorias para la obtencion de etanol. Para lo cual, las muestras fueron secadas hasta alcanzar un peso constante. El contenido de cenizas, amilosa y amilopectina muestran diferencias significativas entre las variedades. Igualmente, se observaron diferencias en la forma y tamano del granulo, variables que incidieron en la temperatura de gelatinizacion y la viscosidad de los productos finales. Estas variaciones en las propiedades fisicoquimicas y morfologia de los almidones, pueden incidir en el uso del almidon asi como en la obtencion de etanol.

Physicochemical and morphological characterization of potato starch (Solanum tuberosum L.) as raw material for the purpose of obtaining bioethanol