Valorization of Andean Native Potatoes Through Chuño Processing: Effects of Potato Variety and Freezing Temperature on Physicochemical, Bioactive, Nutritional, and Technological Properties
2025
Elmer Robert Torres-Gutiérrez | Grimaldo Wilfredo Quispe-Santivañez | Jimmy Pablo Echevarría-Victorio | David Elí Salazar-Espinoza | Joselin Paucarchuco-Soto | Henry Juan Javier-Ninahuaman | Williams Esteward Castillo-Martinez | Rebeca Salvador-Reyes
Chuñ:o is a traditional Andean product obtained by freezing, thawing, and drying potatoes. This study aimed to assess how different Andean potato varieties (Chihuanki Negro [C], Puka Huayro Machu [P], and Yana Huayro Machu [Y]) and freezing temperatures (&minus:10 °:C, &minus:20 °:C, and &minus:30 °:C) modulate the physicochemical (pH, acidity, and moisture), bioactive (phenolics and antioxidant activity), nutritional (proximate composition and minerals), and techno-functional (water absorption and swelling power) attributes of chuñ:o. The results revealed that variety C retained higher macronutrient levels at 10 °:C, featuring higher carbohydrates, proteins, and minerals (e.g., magnesium and zinc), while P showed enhanced fiber and mineral retention, alongside a faster rehydration and antioxidant capacity, particularly at &minus:20 °:C and &minus:30 °:C. Color differences were also noted, with P presenting reddish tones and a higher luminosity, whereas C had a more intense yellow hue linked to carotenoids. In general, &minus:10 °:C and &minus:20 °:C better preserved antioxidant compounds than &minus:30 °:C. These findings underscore how the proper selection of potato variety and freezing temperature can optimize the nutritional, functional, and sensory characteristics of chuñ:o. However, these outcomes stem from selected samples, suggesting that further research is needed to confirm the broader applicability of the proposed method across additional varieties and process conditions.
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