title: Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties.
abstract: In this study starches isolated from Indian quinoa varieties were examined for physicochemical, morphological, thermal and rheological properties. Among isolated starches V1showed 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 V2showed 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 V1and 1.19μm for V2. Both starches showed a typical A-type diffractrometric pattern with varying crystallinity. Further V1showed lower transition temperatures (To, Tp and Tc) than V2. FTIR spectroscopy showed higher intensity and broader shape of V2at 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.
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed - University), Longowal, Sangrur, Punjab, India.
authors.forename: Khan Nadiya
authors.initials: KN
authors.lastname: Jan
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed - University), Longowal, Sangrur, Punjab, India.
authors.forename: P S
authors.initials: PS
authors.lastname: Panesar
authors.affiliation: Head of Division, Plant Breeding, National Bureau of Plant Genetic Resources, New Delhi, India.
authors.forename: J C
authors.initials: JC
authors.lastname: Rana
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed - University), Longowal, Sangrur, Punjab, India. Electronic address: sukhcharns@yahoo.com.
authors.forename: Sukhcharn
authors.initials: S
authors.lastname: Singh
mesh_terms: D000688:Amylose / Q000032:analysis; D027465:Chenopodium quinoa / Q000737:chemistry*; D003116:Color; D012212:Rheology; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D013213:Starch; D000688:Amylose
keywords: Indian quinoa starch; Structural properties; Thermal properties