Study of the physicochemical and functional characterization of quinoa and kañiwa starches

Autores
Steffolani, Maria Eugenia; Leon, Alberto Edel; Perez, Gabriela Teresa
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to study the physico-chemical and functional properties of starch isolated from different quinoa varieties and kañiwa ecotypes regarding their possible uses in cereals-derived food. Four ecotypes of kañiwa and three varieties of quinoa were analyzed. Starch isolation from quinoa and kañiwa flour was carried out by combining two extraction procedures. Quinoa and kañiwa isolated starches had similar chemical composition but protein, lipid, and fiber content was lower for quinoa than kañiwa starches. The amylose content varied from 9.30 to 8.35% for quinoa and from 17.44 to 10.70% for kañiwa starches. Significant differences in pasting properties were observed among quinoa varieties and kañiwa ecotypes, quinoa starches had higher peak and final viscosity and lower setback than kañiwa. Amylose content correlated negatively with peak viscosity and positively with setback. Kañiwa starches yielded higher firmness starch pastes than quinoa starches. No differences in starch granule morphology between quinoa and kañiwa were observed, both species showed polygonal granules. However, granules from quinoa were larger ( 2.53 mm) than kañiwa granules ( 1.45 mm). Differences in granule size, amylose content, pasting and thermal properties among quinoa and kañiwa provide new starch types with a wide range of possibilities for food applications.
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
Kañiwa
Quinoa
Starch
Pasting Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/24565
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/24565
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Study of the physicochemical and functional characterization of quinoa and kañiwa starchesSteffolani, Maria EugeniaLeon, Alberto EdelPerez, Gabriela TeresaKañiwaQuinoaStarchPasting Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to study the physico-chemical and functional properties of starch isolated from different quinoa varieties and kañiwa ecotypes regarding their possible uses in cereals-derived food. Four ecotypes of kañiwa and three varieties of quinoa were analyzed. Starch isolation from quinoa and kañiwa flour was carried out by combining two extraction procedures. Quinoa and kañiwa isolated starches had similar chemical composition but protein, lipid, and fiber content was lower for quinoa than kañiwa starches. The amylose content varied from 9.30 to 8.35% for quinoa and from 17.44 to 10.70% for kañiwa starches. Significant differences in pasting properties were observed among quinoa varieties and kañiwa ecotypes, quinoa starches had higher peak and final viscosity and lower setback than kañiwa. Amylose content correlated negatively with peak viscosity and positively with setback. Kañiwa starches yielded higher firmness starch pastes than quinoa starches. No differences in starch granule morphology between quinoa and kañiwa were observed, both species showed polygonal granules. However, granules from quinoa were larger ( 2.53 mm) than kañiwa granules ( 1.45 mm). Differences in granule size, amylose content, pasting and thermal properties among quinoa and kañiwa provide new starch types with a wide range of possibilities for food applications.Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaWiley VCH Verlag2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/24565Steffolani, Maria Eugenia; Leon, Alberto Edel; Perez, Gabriela Teresa; Study of the physicochemical and functional characterization of quinoa and kañiwa starches; Wiley VCH Verlag; Starch/starke; 65; 11-12; 6-2013; 976-9850038-9056CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/star.201200286info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/star.201200286/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:17Zoai:ri.conicet.gov.ar:11336/24565instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:17.29CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Study of the physicochemical and functional characterization of quinoa and kañiwa starches
title Study of the physicochemical and functional characterization of quinoa and kañiwa starches
spellingShingle Study of the physicochemical and functional characterization of quinoa and kañiwa starches
Steffolani, Maria Eugenia
Kañiwa
Quinoa
Starch
Pasting Properties
title_short Study of the physicochemical and functional characterization of quinoa and kañiwa starches
title_full Study of the physicochemical and functional characterization of quinoa and kañiwa starches
title_fullStr Study of the physicochemical and functional characterization of quinoa and kañiwa starches
title_full_unstemmed Study of the physicochemical and functional characterization of quinoa and kañiwa starches
title_sort Study of the physicochemical and functional characterization of quinoa and kañiwa starches
dc.creator.none.fl_str_mv Steffolani, Maria Eugenia
Leon, Alberto Edel
Perez, Gabriela Teresa
author Steffolani, Maria Eugenia
author_facet Steffolani, Maria Eugenia
Leon, Alberto Edel
Perez, Gabriela Teresa
author_role author
author2 Leon, Alberto Edel
Perez, Gabriela Teresa
author2_role author
author
dc.subject.none.fl_str_mv Kañiwa
Quinoa
Starch
Pasting Properties
topic Kañiwa
Quinoa
Starch
Pasting Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to study the physico-chemical and functional properties of starch isolated from different quinoa varieties and kañiwa ecotypes regarding their possible uses in cereals-derived food. Four ecotypes of kañiwa and three varieties of quinoa were analyzed. Starch isolation from quinoa and kañiwa flour was carried out by combining two extraction procedures. Quinoa and kañiwa isolated starches had similar chemical composition but protein, lipid, and fiber content was lower for quinoa than kañiwa starches. The amylose content varied from 9.30 to 8.35% for quinoa and from 17.44 to 10.70% for kañiwa starches. Significant differences in pasting properties were observed among quinoa varieties and kañiwa ecotypes, quinoa starches had higher peak and final viscosity and lower setback than kañiwa. Amylose content correlated negatively with peak viscosity and positively with setback. Kañiwa starches yielded higher firmness starch pastes than quinoa starches. No differences in starch granule morphology between quinoa and kañiwa were observed, both species showed polygonal granules. However, granules from quinoa were larger ( 2.53 mm) than kañiwa granules ( 1.45 mm). Differences in granule size, amylose content, pasting and thermal properties among quinoa and kañiwa provide new starch types with a wide range of possibilities for food applications.
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description The objective of this work was to study the physico-chemical and functional properties of starch isolated from different quinoa varieties and kañiwa ecotypes regarding their possible uses in cereals-derived food. Four ecotypes of kañiwa and three varieties of quinoa were analyzed. Starch isolation from quinoa and kañiwa flour was carried out by combining two extraction procedures. Quinoa and kañiwa isolated starches had similar chemical composition but protein, lipid, and fiber content was lower for quinoa than kañiwa starches. The amylose content varied from 9.30 to 8.35% for quinoa and from 17.44 to 10.70% for kañiwa starches. Significant differences in pasting properties were observed among quinoa varieties and kañiwa ecotypes, quinoa starches had higher peak and final viscosity and lower setback than kañiwa. Amylose content correlated negatively with peak viscosity and positively with setback. Kañiwa starches yielded higher firmness starch pastes than quinoa starches. No differences in starch granule morphology between quinoa and kañiwa were observed, both species showed polygonal granules. However, granules from quinoa were larger ( 2.53 mm) than kañiwa granules ( 1.45 mm). Differences in granule size, amylose content, pasting and thermal properties among quinoa and kañiwa provide new starch types with a wide range of possibilities for food applications.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/24565
Steffolani, Maria Eugenia; Leon, Alberto Edel; Perez, Gabriela Teresa; Study of the physicochemical and functional characterization of quinoa and kañiwa starches; Wiley VCH Verlag; Starch/starke; 65; 11-12; 6-2013; 976-985
0038-9056
CONICET Digital
CONICET
url http://hdl.handle.net/11336/24565
identifier_str_mv Steffolani, Maria Eugenia; Leon, Alberto Edel; Perez, Gabriela Teresa; Study of the physicochemical and functional characterization of quinoa and kañiwa starches; Wiley VCH Verlag; Starch/starke; 65; 11-12; 6-2013; 976-985
0038-9056
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201200286
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/star.201200286/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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