Effect of germination treatment on the structural and physicochemical properties of quinoa starch

Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure

“…The starting temperature (T o ), peak temperature (T p ), final temperature (T f ) and temperature range (T f - T on , △T) reflects the gelatinization characteristics of starch. Those with small parameter values are more prone to gelatinize ( Xing et al, 2021 ). Gelatinization enthalpy (△H) is related to the crystal structure of crystalline region and amylose double helix structure of amorphous region and it represents the energy of dissociation of double helix structure.…”

“…Meanwhile, a small absorption peak could be seen at 2θ = 20.04° (V-type), which was caused by the presence of starch-lipid complex. The crystal of A-type and V-type were typical cereal starches ( Xing et al, 2021 ). No change of crystal shape and peak position testified that the change of properties of quinoa starch was mainly owing to the change of amorphous region ( Zhou et al, 2021 ).…”

Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties

“…Compared with other quinoa starches of different colors, QS‐Y (19.45 g/g) had the highest swelling power, while QS‐W with the lowest amylose content had the lowest swelling power, which may result from its largest particles making it difficult to interact with water and expand (Ahamed et al., 1996). In addition, the ratio of amylose to total starch, the chain length distribution, and crystallinity of amylopectin may also have an impact on the solubility of starch (Xing et al., 2021). Compared with corn starch (Ahamed et al., 1996), quinoa starch has a significantly higher degree of expansion, possibly because quinoa starch has smaller grains and it interacts more easily with water molecules.…”

“…Nowadays, whole grain food is highly recommended due to its health benefits, and whole quinoa flour has been made into various food products. Starch is the main macronutrient in quinoa, accounting for about 55% of dry base content of quinoa powder (Xing et al., 2021). The quinoa flour production is mostly dependent on the properties of starch (Wu et al., 2014).…”

Efecto del tratamiento térmico en la estabilidad de geles obtenidos a partir de harinas de quinua

“…La quinua (Chenopodium Quinoa Willd) es un pseudocereal cultivado principalmente en la zona andina desde hace 7.000 años y su semilla ha sido reconocida como un súper alimento debido a su contenido de proteínas, su digestibilidad y su composición equilibrada en aminoácidos esenciales (Dussán-Sarria et al, 2019). Los estudios sobre la quinua se han centrado en el mejoramiento genético y la adaptación de cultivares a diferentes condiciones agronómicas (Morillo et al, 2017); desde el aprovechamiento del grano como alimentos, las investigaciones han abarcado la caracterización fisicoquímica y nutricional encontrando que la proteína de la quinua tiene un perfil de aminoácidos equilibrado (Le et al, 2021) y de alta digestibilidad proteica (Ghumman et al, 2021); su almidón es poliformico, con entalpia de gelatinización entre 7.18 a 10.34 J/g (Xing et al, 2021), con altos niveles de amilopectina; el contenido de grasa oscila entre 3.9 g a 5.2 g según la variedad (Rodríguez et al, 2021).…”