Resumo

ARZAPALO QUINTO, Doyla; HUAMAN CONDOR, Katty; QUISPE SOLANO, Miguel  e  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.

Palavras-chave : Starch; quinoa; characterization; functional properties; retrogradation.

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