Effect of heat‐moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch

Abstract

Sand rice (Agriophyllum squarrosum) is an extensively cultivated psammophyte in the desert area of Asia for its sand stabilization ability (Qian et al., 2016;Zhao et al., 2014). For local people, sand rice has been popularly consumed as the comestible and medicine for hundreds of years (Xu et al., 2018). As reported, the nutritional value of sand rice is deemed to be comparable to that of quinoa (Chenopodium quinoa Willd.), who has gained global recognition with unique nutritional characteristics and adaptability (Zhang et al., 2018). Thus, the sand rice will be a potential crop as the alternative food for growing populations.Increasing demand for more sand rice production requires further understanding and processing them. In sand rice, starch is the most abundant carbohydrate making up 32.5%-51.2% (Peng et al., 2018). This starch is reported as an A-type starch with round shape smaller

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<italic>De novo</italic> domestication and preliminary cultivar development of sand rice (<italic>Agriophyllum squarrosum</italic>), a sand dune pioneer species

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