Quinoa starch

Torres et al. (2006) reported a novel microwave processing technique to produce biodegradable scaffolds for tissue engineering from different types of starch-based polymers. Potato, sweet potato, com starch, and non-isolated amaranth and quinoa starch were used along with water and glycerol as plasticizers to produce porous stmctures. Figure 16.1 shows the manufacturing procedure of microwaved starch scaffolds. 

In vitro digestibility (a-amylase) of raw quinoa starch was reported at 22%, while that of autoclaved, cooked, and drum-dried samples was 32%, 45%, and 73%, respectively (Ruales and Nair, 1994a). Saponins did not affect the digestibility of the starch. The total dietary fiber content in quinoa flour is affected by thermal treatment, while the insoluble dietary fiber fraction does not change with heat treatment (Ruales and Nair, 1994b). 

The relative crystallinity of quinoa starch has been described as higher than that of normal barley starch, lower than that of amaranth starch, and similar to that of waxy barley starch (Qian and Kuhn, 1999 Tang et ah, 2002). 

The pasting properties of quinoa starch are reported by Qian and Kuhn (1999) and show a pasting temperature of 66.8 °C, comparable to quinoa starch pasting values (63-64 °C) reported by Lindeboom (2005). 

Ahamed, T., Singhal, R., Kulkami, P., and Pal, M. (1996). Physicochemical and functional properties of Chenopodium quinoa starch. Carbohydr. Polym. 31(1-2), 99-103. 

Atwell, W., Patrick, B., Johnson, L., and Glass, R. (1983). Characterization of quinoa starch. Cereal Chem. 60, 9-11. 

Lorenz, K. (2006). Quinoa (Chenopodium quinoa) starch - physico-chemical properties and functional characteristics. Starch - Starke 42(3), 81-86. 

Mujica, A., and Jacobsen, S. (2006). La quinua (Chenopodium quinoa Willd.) y sus parientes silvestres. Botanica Economica de los Andes Centrales. (M. Mundigler, N. (1998). Isolation and Determination of Starch from Amaranth (Amaranthus cruentus) and Quinoa (Chenopodium quinoa). Starch/Stdrke 50, 2-3, pp. 67-69. 

Mundigler, N. (1998). Isolation and determination of starch from amaranth (Amaranthus cruentus) and quinoa (Chenopodium quinoa). Starch/Stdrke, 50(2-3), 67-69. 

Qian, J. and Kuhn, M. (1999). Characterization of Amaranthus cruentus and Chenopodium quinoa starch. Starch/Stdrke 51(4), 116-120. 

---