Literature DB >> 26686137

Physicochemical properties of quinoa starch.

Guantian Li1, Sunan Wang2, Fan Zhu3.   

Abstract

Physicochemical properties of quinoa starches isolated from 26 commercial samples from a wide range of collection were studied. Swelling power (SP), water solubility index (WSI), amylose leaching (AML), enzyme susceptibility, pasting, thermal and textural properties were analyzed. Apparent amylose contents (AAM) ranged from 7.7 to 25.7%. Great variations in the diverse physicochemical properties were observed. Correlation analysis showed that AAM was the most significant factor related to AML, WSI, and pasting parameters. Correlations among diverse physicochemical parameters were analyzed. Principal component analysis using twenty three variables were used to visualize the difference among samples. Six principal components were extracted which could explain 88.8% of the total difference. The wide variations in physicochemical properties could contribute to innovative utilization of quinoa starch for food and non-food applications.
Copyright © 2015 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Enzyme susceptibility; Gelatinization; Pasting; Property; Quinoa starch

Mesh：

Substances：

Year:  2015        PMID： 26686137     DOI： 10.1016/j.carbpol.2015.10.064

Source DB:  PubMed          Journal:  Carbohydr Polym        ISSN： 0144-8617            Impact factor:   9.381


  9 in total

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Authors:  Loreto Alonso-Miravalles; James A O'Mahony
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2.  Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum).

Authors:  Wen-Chien Lu; Yung-Jia Chan; Fang-Yu Tseng; Po-Yuan Chiang; Po-Hsien Li
Journal:  Foods       Date:  2019-11-05

3.  In vivo acute toxicity and mutagenic analysis of crude saponins from Chenopodium quinoa Willd husks.

Authors:  Bingjie Lin; Xiao Qi; Lei Fang; Lei Zhao; Ruoyu Zhang; Jinjin Jing; Shujie Zhang; Xiushi Yang; Zhaohua Hou; Peng Xue
Journal:  RSC Adv       Date:  2021-01-26       Impact factor: 3.361

4.  Physicochemical Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe-Part II.

Authors:  Phara De Bock; Gerda Cnops; Hilde Muylle; Paul Quataert; Mia Eeckhout; Filip Van Bockstaele
Journal:  Plants (Basel)       Date:  2022-01-19

5.  The effect of cassava and wheat starches complexation with selected fatty acids on their functional properties.

Authors:  Karolina Królikowska; Sławomir Pietrzyk; Henryk Pustkowiak; Kinga Wolak
Journal:  J Food Sci Technol       Date:  2021-06-04       Impact factor: 2.701

6.  Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.

Authors:  Fatemeh Alkobeisi; Mohammad Javad Varidi; Mehdi Varidi; Majid Nooshkam
Journal:  Food Sci Nutr       Date:  2022-02-24       Impact factor: 2.863

7.  The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks.

Authors:  Manon Chemin; Olivier Paurd; Laure Villaceque; Alain Riaublanc; Patricia Le-Bail
Journal:  Polymers (Basel)       Date:  2022-09-27       Impact factor: 4.967

8.  How Does Mechanical Pearling Affect Quinoa Nutrients and Saponin Contents?

Authors:  Sifeddine Rafik; Mohamed Rahmani; Juan Pablo Rodriguez; Said Andam; Amine Ezzariai; Mohamed El Gharous; Salwa Karboune; Redouane Choukr-Allah; Abdelaziz Hirich
Journal:  Plants (Basel)       Date:  2021-06-03

9.  Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds.

Authors:  Phara De Bock; Lori Daelemans; Lotte Selis; Katleen Raes; Pieter Vermeir; Mia Eeckhout; Filip Van Bockstaele
Journal:  Foods       Date:  2021-03-19
  9 in total

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