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

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

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2019

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 and functional (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 among them properties were evaluated in order to explore their possible uses as afood 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 polygonalshapes, small size, higher crystallinity degree and lower amylose content (