Abstract:
:In this study starches isolated from Indian quinoa varieties were examined for physicochemical, morphological, thermal and rheological properties. Among isolated starches V1 showed higher starch yield and lower purity (48.45% and 98.32%) than V2 (41.28 and 98.53%). The amylose content was higher for V1 (12.10%) than V2 (9.46%). Swelling powers and solubility of the starches increased with increasing temperature. Peak viscosity (386.4 RVU) was higher for V1. In contrast V2 showed higher pasting temperature (72.85°C). Low setback viscosity of the starches suggests that they can be profitably used in frozen and refrigerated foods. Starch granules from both varieties were irregular, angular and polygonal in shape. The starch granule size obtained by SEM was 1.23μm for V1 and 1.19μm for V2. Both starches showed a typical A-type diffractrometric pattern with varying crystallinity. Further V1 showed lower transition temperatures (To, Tp and Tc) than V2. FTIR spectroscopy showed higher intensity and broader shape of V2 at OH stretch which can be due to its higher crystallinity. Increased interest is shown in quinoa starch because of its unique microcrystalline granules. Higher yield and purity values suggest that both varieties can be exploited for commercial starch utilization.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Jan KN,Panesar PS,Rana JC,Singh Sdoi
10.1016/j.ijbiomac.2017.04.027subject
Has Abstractpub_date
2017-09-01 00:00:00pages
315-322eissn
0141-8130issn
1879-0003pii
S0141-8130(17)30702-Xjournal_volume
102pub_type
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