title: Physicochemical properties of quinoa flour as affected by starch interactions.
abstract: There has been growing interest in whole grain quinoa flour for new product development due to the unique nutritional benefits. The quality of quinoa flour is much determined by the properties of its major component starch as well as non-starch components. In this study, composition and physicochemical properties of whole grain flour from 7 quinoa samples have been analyzed. Flour properties have been correlated to the flour composition and the properties of isolated quinoa starches through chemometrics. Great variations in chemical composition, swelling power, water soluble index, enzyme susceptibility, pasting, gel texture, and thermal properties of the flour have been observed. Correlation analysis showed that thermal properties and enzyme susceptibility of quinoa flour are highly influenced by the starch. Interactions of starch with non-starch components, including lipids, protein, dietary fibre, phenolics, and minerals, greatly impacted the flour properties. For example, peak gelatinization temperature of the flour is positively correlated to that of the starch (r=0.948, p<0.01) and negatively correlated to the lipid content (r=-0.951, p<0.01). Understanding the roles of starch and other components in physicochemical properties of quinoa flour provides a basis for better utilization of this specialty crop.
authors.affiliation: School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
authors.forename: Guantian
authors.initials: G
authors.lastname: Li
authors.affiliation: School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: fzhu5@yahoo.com.
authors.forename: Fan
authors.initials: F
authors.lastname: Zhu
mesh_terms: D027465:Chenopodium quinoa / Q000737:chemistry; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis*; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity; D014867:Water / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D014867:Water; D013213:Starch
keywords: Chemometrics; Interaction; Physicochemical property; Quinoa flour; Starch