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

ABSTRACT Quinoa ( Chenopodium quinoa ) starch is a promising functional ingredient with diverse industrial applications. This study optimized starch extraction and evaluated its physicochemical, structural, and functional properties after physical modifications, including heat moisture treatment (HMT), annealing (ANN), and gelatinization‐retrogradation (GR). Alkaline extraction with 1% NaOH yielded the highest starch purity (93.44%) and recovery (46.28%). Amylose content ranged from 10.50% (ANN) to 17.89% (HMT), influencing gelatinization and swelling behavior. GR‐treated starch exhibited the highest swelling index (7.43 g/g) and water absorption (4.4 mL/g), making it suitable for hydration‐dependent food applications. HMT starch showed the highest thermal stability (gelation temperature: 64.8°C) and lower solubility (2.33%), making it ideal for high‐temperature processing. Structural analysis via scanning electron microscopy (SEM), Fourier‐transform infrared spectroscopy (FTIR), and x‐ray diffraction (XRD) confirmed molecular rearrangements enhancing stability and crystallinity. Pasting studies indicated GR starch had the highest final viscosity (4429 cP), improving textural stability. These modifications tailor quinoa starch for specific applications, from high‐temperature‐resistant starches to formulations requiring enhanced hydration and gel stability. The findings expand quinoa's commercial viability as a sustainable starch source with customizable properties for food and industrial use.