Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties

REPO-CARRASCO-VALENCIA, RITVA; VALDEZ-ARANA, JENNY-DEL-CARMEN; PÉREZ, GABRIELA TERESA; STEFFOLANI, MARIA EUGENIA; CONDEZO-HOYOS, LUIS

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

ELSEVIER SCIENCE BV

Año: 2020 vol. 147 p. 997 - 1007

0141-8130

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 (