SciELO - Scientific Electronic Library Online

 
vol.81 issue1Physicochemical characterization and evaluation of antioxidant activity of oil from Euterpe precatoria Mart. obtained by different methods of extractionEvaluating a glycol neutralizer and corrosion inhibitor efficiency for carbon steel in a glycol system author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

  • Have no cited articlesCited by SciELO

Related links

  • Have no similar articlesSimilars in SciELO

Share


Revista de la Sociedad Química del Perú

Print version ISSN 1810-634X

Abstract

ARZAPALO QUINTO, Doyla; HUAMAN CONDOR, Katty; QUISPE SOLANO, Miguel  and  ESPINOZA SILVA, Clara. Extraction and characterized starch three varieties of quinoa (Chenopodium quinoa Willd) black collana, red pasankalla and white junín. Rev. Soc. Quím. Perú [online]. 2015, vol.81, n.1, pp.44-54. ISSN 1810-634X.

We have obtained and characterized chemical, physicochemical and functional starch quinoa three varieties: black Collana (VC), red pasankalla (VP) and white Junín (VB). Proximal chemical analysis and grain quinoa starch were performed by the AOAC method (2000), starch extraction was performed in laboratory scale; the highest yield is 30.62% in the VB followed by VP with 26.71 %, while VC won at least 18,95%; there is significant difference at (p <0.05) between varieties. For functional properties of starch samples have low solubility of 5% and restricted swelling power of 0.7% so that there are no significant differences (p> 0.05) granules are finding that their forces or links very strong union; a high gelatinization temperature range (66-69°C) which showed no significant difference (p> 0.05); plus a slight peak viscosity of 2006cp to VC, 1521VB and minimum VP 1009 cp. Resulting in extreme stability 4.9VC thawing; 1.3VP; 1.3VB and low retrogradation (41.4VC; 70.7VP and 72.3VB); to two significant differences were found (p <0.05), suggesting its use in products subject to these processes.

Keywords : Starch; quinoa; characterization; functional properties; retrogradation.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License