ICYTAC   23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
artículos
Título:
Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties
Autor/es:
REPO-CARRASCO-VALENCIA, RITVA; VALDEZ-ARANA, JENNY-DEL-CARMEN; PÉREZ, GABRIELA TERESA; STEFFOLANI, MARIA EUGENIA; CONDEZO-HOYOS, LUIS
Revista:
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2020 vol. 147 p. 997 - 1007
ISSN:
0141-8130
Resumen:
Quinoa has been recognized as a complete food due to its balanced nutritional composition. Quinoa flour is used as an ingredient to improve the nutritional and functional characteristics of cereal-based foods. The physicochemical andfunctional (thermal and pasting) properties of flours and isolated starches of three Andean Peruvian quinoa varieties (Blanca de Hualhuas, BH; Rosada de Huancayo, RHY and Pasankalla, PK) were studied and the correlation amongthem properties were evaluated in order to explore their possible uses as a food ingredient. Proximal chemical composition of flour and isolated starches from quinoa varieties showed differences. Isolated starches from quinoa varieties showed a XRD Type A crystallinity patterns with polygonal shapes, small size, higher crystallinity degree and lower amylose content (