Physicochemical and functional properties of Chenopodium quinoa starch

Starch isolated from lysine-rich high protein Chenopodium quinoa grains was studied for physicochemical and functional properties. In contrast to corn starch which showed a two-stage swelling, C. quinoa showed a single-stage swelling in the temperature range of 65-95 degrees C. However, C. quinoa starch had a lower solubility and lower viscosity than corn starch at same concentration. The unique property of C. quinoa starch was its unusual freeze-thaw stability, a fact difficult to explain. The opaque nature of C. quinoa starch paste suggests applications in emulsion food products such as salad dressings. Utilization of C. quinoa starch has advantages, since the grain as such has limited acceptability, attributed to the presence of bitter saponins. Copyright (C) 1996 Elsevier Science Ltd