Quinoa (Chenopodium quinoa) Starch — Physico‐chemical Properties and Functional Characteristics

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Abstract
Starch was isolated from quinoa (Chenopodium quinoa) for a study of physico‐chemical properties, functional characteristics and a comparison with starches from wheat, barley, wild rice, amaranth and potatoes. Quinoa starch granules range in size from 0.6 to 2.0 μm and are found within the cells of the seed as single entities or as compound structures of spherical or oblong aggregates. Quinoa starch exhibited a higher Amylograph viscosity, a greater waterbinding capacity and a greater swelling power compared to wheat‐ or barley starch. The gelatinization temperature range of quinoa starch was slightly higher than that of wheat‐ or barley starch. Amylose content was lower. As a thickening agent for fillings, quinoa starch performed better than other starches in the study. However, breads and cakes baked with quinoa starch were of poor quality. Volumes were lower, the grain non‐uniform with thick cell walls and the texture dense and compact. The overall performance of quinoa starch in baked goods was similar to that of other non‐cereal starches (amaranth‐ and potato starch).