EXTRACTION AND CHARACTERIZED STARCH THREE VARIETIES OF QUINOA (Chenopodium quinoa Willd) BLACK COLLANA, RED PASANKALLA AND WHITE JUNÍN

• Autores: Arzapalo Quinto, Doyla, Huamán Cóndor, Katty, Quispe Solano, Miguel, Espinoza Silva, Clara
• Formato: artículo
• Fecha de Publicación: 2015
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/9
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/9
• Nivel de acceso: acceso abierto
• Materia: Starch; quinoa; characterization; functional properties; retrogradation; Almidón; quinua; caracterización; propiedades funcionales; retrogradación

We have obtained and characterized chemical, physicochemical and functional starch quinoathree varieties: black Collana (VC), red pasankalla (VP) and white Junín (VB). Proximalchemical analysis and grain quinoa starch were performed by the AOAC method (2000),starch extraction was performed in laboratory scale; the highest yield is 30.62% in the VBfollowed by VP with 26.71 %, while VC won at least 18,95%; there is significant differenceat (p <0.05) between varieties. For functional properties of starch samples have low solubilityof 5% and restricted swelling power of 0.7% so that there are no significant differences (p>0.05) granules are finding that their forces or links very strong union; a high gelatinizationtemperature range (66-69°C) which showed no significant difference (p> 0.05); plus a slightpeak viscosity of 2006cp to VC, 1521VB and minimum VP 1009 cp. Resulting in extreme