Physicochemical characteristics and in vitro digestibility of starches from colored quinoa ( Chenopodium quinoa ) varieties
| العنوان: | Physicochemical characteristics and in vitro digestibility of starches from colored quinoa ( Chenopodium quinoa ) varieties |
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| المؤلفون: | Mingjun Peng, Lisha Yin, Jilin Dong, Ruiling Shen, Yingying Zhu |
| المصدر: | Journal of Food Science. 87:2147-2158 |
| بيانات النشر: | Wiley, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Viscosity, Spectroscopy, Fourier Transform Infrared, Humans, Starch, Amylose, Chenopodium quinoa, Aged, Food Science |
| الوصف: | The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS-W), yellow quinoa (QS-Y), red (QS-R), and black (QS-B), were compared with respect to their physicochemical properties and in vitro digestibility. Results indicated that QS-B exhibited the highest content of amylose (8.14%) (p 0.05). All starch samples exhibited as irregular sphere with a particle size less than 3 µm. Results of the FT-IR and X-ray showed that the short-range order of the four quinoa starches exhibited no significant difference; all starches showed a typical A-type diffractrometric pattern and was not affected by seed color, and QS-Y had the highest relative crystallinity (34.3%) (p 0.05). In addition, QS-W reflected the highest solubility (6.32%) and QS-Y showed the highest swelling power (19.45 g/g) (p 0.05). QS-Y also presented a higher ΔH value (11.46 J/g) (p 0.05), while QS-R peak temperature and peak G' were the lowest. Besides, QS-B had the highest slow-digestible starch (SDS) and resistant starch (RS) content, while the lowest estimated glycemic index (eGI) value (p 0.05). Also, there was a negative correlation between hydrolysis rates and amylose content of quinoa starch. PRACTICAL APPLICATION: Due to the low gelatinization temperature of quinoa starch, it can be used to both produce and improve instant and fast food products. Quinoa starch particles are small, and Pickering emulsions and additives have potential application values. Red quinoa contains easily digestible starch, which can be a good food choice for infants and the elderly, while white quinoa starch has less swelling power and can be used in noodle products. The results of this study can help to underpin the study of quinoa nonstarch components versus starch component. |
| تدمد: | 1750-3841 0022-1147 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c719be0b9b455fc84ad8ac87ee357b3 https://doi.org/10.1111/1750-3841.16126 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....6c719be0b9b455fc84ad8ac87ee357b3 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17503841 00221147 |
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