Properties of flour and starch obtained from various quinoa varieties

Abstract

Quinoa is an underestimated food ingredient in Europe. The aim of this study was to characterize the flours and starches obtained from seeds of various quinoa varietes. During the analyses, protein, fat, and amylose content were determined. Water binding capacity and solubility were evaluated, and gelatinization of starch was done using the RVA. The flour and starch samples were also examined for the content of free radicals using EPR, and their thermal properties were assessed with DSC to analyze gelatinization and retrogradation. Properties of flours and starches isolated from quinoa were influenced by the geographical origin and variety of quinoa.