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September 10, 2025Starch - Stärke

Physicochemical, Functional, and Structural Characterization of Quinoa (Chenopodium quinoa) Starch Modified by Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation

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Analysis reveals enhanced functional properties of quinoa starch after heat moisture treatment and annealing.

Quinoa starch modifications improved functional properties, enabling diverse industrial applications.
Heat moisture treatment showed the highest thermal stability at 64.8°C, enhancing processing viability.
Amylose content variations impacted gelatinization behavior, affecting hydration and viscosity outcomes.
Pasting studies indicated that GR starch achieved the highest final viscosity of 4429 cP for textural stability.

Dubey et al. (2025) studied this question.

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