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Article: Characteristics of Starch from Eight Quinoa Lines
- Article from:
- Cereal Chemistry
- Article date:
- March 1, 2005
- Author:
CopyrightCopyright American Association of Cereal Chemists Mar/Apr 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Starches ranging in amylose content from 3 to 20% from eight quinoa (Chenopodium quinoa Willd.) lines were characterized with respect to thermal, retrogradation, and pasting properties; swelling and solubility behavior; freeze-thaw stability; water-binding capacity; shear stability; and granule size and morphology. The starches differed in gelatinization onset temperatures, peak temperatures, and retrogradation tendencies; these characteristics were positively correlated with amylose content. No variation in gelatinization enthalpy was observed. With the exception of pasting temperature, large variations in pasting characteristics were found among starches and were correlated with ...