Keywords

Quinoa, starches

Abstract

Starches from garden orach (Atriplex hortensis) and sweet quinoa (Chenopodium quinoa Willd. "Surumi") seeds were isolated, examined for compositional characteristics, and compared with bitter quinoa (Cheno-podium quinoa Willd.) starch. Garden orach and sweet quinoa seeds were similar in fat and ash contents, while garden orach seeds contained 10% more protein. Starches were isolated from seeds following a 12-hr soak in dilute alkaline solution using a series of grinding, screening, centrifugation, and washing steps. Isolated starches viewed by scanning electron microscopy yielded angular, polygonal granules 2 m in diameter. Starches displayed typical A-type crystalline packing arrangements as determined by X-ray powder diffractometry. Apparent amylose contents for garden orach (21.2%), sweet quinoa (20.6%), and bitter quinoa (19.8%) were determined according to colorimetric procedure. Differential scanning calorimetry data indicated a higher and wider gelatinization temperature range for garden orach as compared with sweet and bitter quinoa starches. Starch pasting profiles generated using a Rapid Visco Analyser indicated a reduced peak paste viscosity for garden orach starch relative to sweet and bitter quinoa and common corn starches.

Original Publication Citation

Wright KH, Huber KC, Fairbanks DJ and Huber CS. 22. Isolation and characterization of atriplex hortensis and sweet chenopodium quinoa starches. Cereal Chemistry 79(5): 715-719.

Document Type

Peer-Reviewed Article

Publication Date

2002-10-01

Permanent URL

http://hdl.lib.byu.edu/1877/2037

Publisher

American Association of Cereal Chemists

Language

English

College

Life Sciences

Department

Nutrition, Dietetics, and Food Science

Share

COinS