Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch

Contreras‐Jiménez, Brenda; Torres‐Vargas, Olga Lucia; Rodríguez‐García, Mario E.

doi:10.1016/j.foodchem.2019.124982

Cited by 102 publications

(80 citation statements)

References 30 publications

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“…Birefringence only indicates a high degree of molecular orientation within the granule and does not refer to any exceptional crystalline form. The results obtained corresponded to the studies of [22] toward the Chenopodium spp., which showed spherical and polygonal isolated quinoa starch with a submicron size. Djulis starch did not exhibit the cumuli conformation after the different starch isolation procedures.…”

Section: Resultssupporting

confidence: 88%

“…A-type starch is discriminative of greater starches of cereal origin and has intense diffraction peaks at 15° and 23° 2θ, and an uncertain doublet at about 17° and 18° 2θ [23]. The observations agreed with other reports of Chenopodium species starch [21], which concluded that the broad peaks established in the x-ray patterns of isolated quinoa starch specified that amylose and amylopectin are composed of nanocrystals [22].…”

Section: Resultssupporting

confidence: 77%

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Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Lu¹,

Chan

Tseng

et al. 2019

Foods

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Djulis (Chenopodium formosanum Koidz.) is an annual fast-growing underutilized pseudo cereal with a high percentage of starch content. In this study, djulis starch was extracted from the flour of dried grains by three different isolation procedures: (1) hydrochloric acid (HCl) isolation procedure (HP); (2) deionized water isolation procedure (WP); and (3) sodium hydroxide (NaOH) isolation procedure (NP), followed by investigation of the physicochemical properties of the isolated djulis starch. The amylose content of HP, WP, and NP was 22.14%, 24.15%, and 22.43%, respectively. For scanning electron microscopy (SEM) morphological observation, djulis starch presented a polygonal shape with granule sizes of 0.56–1.96, 0.74–3.02, and 0.62–2.48 μm, respectively. Djulis starch showed the classification of typical A-type x-ray patterns, and the relative degree of crystallinity for HP, WP, and NP was 33.15%, 36.17%, and 37.42%, respectively. Differential scanning calorimetry (DSC) analysis was used to determine the transition temperatures, transition range, and enthalpies of the gelatinization of starches. HP and WP isolated starch exhibited the highest ΔH 9.24 and 8.51 J/g, respectively, whereas NP starch showed the lowest ΔH of 6.95 J/g. The pasting temperatures of HP, WP, and NP isolated starch, which were analyzed by using a Rapid Visco Analyzer (RVA), were 71.70 °C, 72.80 °C, and 69.53 °C, respectively. The dependence of swelling power for the three isolated starches on temperature was tested at 10 °C with intervals between 60 °C and 90 °C. In short, the NP isolation procedure with a stable reaction is compelling from a technological point of view.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 77%

Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Lu¹,

Chan

Tseng

et al. 2019

Foods

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“…1,4 As its global popularity increases, quinoa cultivation has spread to more than 70 countries, including the United States, Canada, China, India, Finland, Australia, Kenya, the United Kingdom, Japan and Brazil. 1,4,6,7 Nevertheless, current major global producers remain the Andean countries Peru, Bolivia and Ecuador, respectively. 8 Brazil is an established global grain supplier, and has placed the introduction of new crops into production systems as a high priority in research and development.…”

Section: Introductionmentioning

confidence: 99%

Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoaBRS Piabiru

et al. 2020

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“…The formation of a foam structure in the dough faces a formation of walls between cells, which may be affected by the starch granule size (Gan et al, 1990). Contreras-Jiménez et al (2019) reported that quinoa starch granules are lower than 1 µm, therefore it may affect cell wall formation to a lower extent. Commercial gluten-free bread usually has a crumb with an irregular cell size distribution.…”

Section: Bread Bakingmentioning

confidence: 99%

Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

Murgueytio

Santacruz

2020

Braz. J. Food Technol.

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Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.

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Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch

Cited by 102 publications

References 30 publications

Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoaBRS Piabiru

Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

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