EXTRACTION AND CHARACTERIZED STARCH THREE VARIETIES OF QUINOA (Chenopodium quinoa Willd) BLACK COLLANA, RED PASANKALLA AND WHITE JUNÍN
Abstract
We have obtained and characterized chemical, physicochemical and functional starch quinoa
three varieties: black Collana (VC), red pasankalla (VP) and white Junín (VB). Proximal
chemical 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 VB
followed by VP with 26.71 %, while VC won at least 18,95%; there is significant difference
at (p <0.05) between varieties. For functional properties of starch samples have low solubility
of 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 gelatinization
temperature range (66-69°C) which showed no significant difference (p> 0.05); plus a slight
peak viscosity of 2006cp to VC, 1521VB and minimum VP 1009 cp. Resulting in extreme
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