Abstract
This work focuses on the study of the physico-chemical changes that take place during a short germination period in flours and starches of Creole potato. To this end, the changes in the composition of the flours and the structural, thermal, vibrational, functional and pasting changes of the germinated starches were evaluated during the 12-day germination period, which was measured every 4 days. The water absorption index (WAI) and swelling powder showed no significant changes. Germination resulted in a decrease in fat and ash content, but an increase in protein and amylose content. Scanning electron microscopy (SEM) showed no changes in the morphology of the starch during germination. X-ray diffraction showed that this starch contains nanocrystals with hexagonal crystal structure, which are not affected by germination. Differential scanning calorimetry (DSC) shows a shift of the gelatinization peak to the right, which could be attributed to the concentration effect. The pasting profiles of the isolated starches show no significant changes, indicating that the potato endosperm does not undergo any changes during germination and the final viscosity behaves like a hydrogel.