Amaranth Starch ‐ Isolation and Partial Characterization

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Abstract
Starch was isolated from a new amaranth variety (Amaranthus hypochondriacus Mercado type) with outstanding agronomic traits. Some of its physicochemical and functional properties were comparable to a maize starch sample. After annealing, both starches exhibited little change in gelatinization peak temperature as assessed by differential scanning calorimetry. It is suggested that this behaviour might be due to the high amylopectin content of the amaranth starch and to a previous annealing effect undergone by the commercial sample during the isolation procedure. Amaranth starch granules showed by scanning electron microscopy a polygonal shape.