Functional properties of starch cultivars of two Andean grains grown in Bolivia: Amaranth ( Amaranthus caudatus ) and canihua ( Chenopodium pallidicaule ).

Autor: Mérida-López J; Centro de Alimentos y Productos Naturales, Universidad Mayor de San Simon, Cochabamba, Bolivia., Rojas CC; Centro de Alimentos y Productos Naturales, Universidad Mayor de San Simon, Cochabamba, Bolivia., Bergenståhl B; Department of Process and Life Science Engineering Division of Food and Pharma, PO Box 124 SE-221 00, Lund, Sweden., Purhagen J; Department of Process and Life Science Engineering Division of Food and Pharma, PO Box 124 SE-221 00, Lund, Sweden.
Jazyk: angličtina
Zdroj: Heliyon [Heliyon] 2024 Jul 24; Vol. 10 (15), pp. e35140. Date of Electronic Publication: 2024 Jul 24 (Print Publication: 2024).
DOI: 10.1016/j.heliyon.2024.e35140
Abstrakt: The functional properties of Andean grain starches of two species, amaranth ( Amaranthus caudatus ) and canihua ( Chenopodium pallidicaule ), three cultivars each, were studied. The study focused on chemical composition, pasting properties, thermal properties, water solubility index (WSI), swelling power (SP), and granule morphology. All amaranth starches were waxy starches, with amylose content less than 5 %, which had some differences in chemical composition (p < 0.05). The pasting properties differed between the species, canihua showed more resistance, than amaranth, to heat and shear stress (higher cool paste (CPV) and lower breakdown (BD), ranged between 1250 and 1600 cP and -30 - 10 cP respectively. The amaranth starches presented only similar CPV with 800-1000 cP, while canihua cultivars presented similar PT and BD, and both species presented similar PV, around 1000 cP. Thermal properties (T o , T p , T c , ΔH, and ΔT) differed among cultivars and species. These differences could be related to the homogeneity molecular structure and content of amylose in canihua cultivars and possibly to genotype factor. Polygonal shapes were the predominant shape of starch granules, ranged 1.0-1.4 μm and 0.8-0.9 μm, for amaranth and canihua starches respectively. Amaranth starches swelled quickly to disintegrate partially at the end, contrary to canihua starches. The thermal and pasting properties were correlated between them. SB, CPV, HPV, CS, were correlated to the content of amylose in canihua starches. One amaranth cultivar was significantly different from the others. Thus, according the functional properties differenced both species and some cultivars in each species. Additionally, the amaranth starch has the potential to be used in the food industry where heat and stress are applied such as extrusion, while canihua starches can be used in desserts or in cosmetic uses, based on their functional properties.
Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests:Jenny Merida Lopez reports financial support, article publishing charges, equipment, drugs, or supplies, statistical analysis, and travel were provided by Swedish International Development Cooperation Agency. Cinthia Carola Rojas reports a relationship with Universidad Mayor de San Simon that includes: employment. Bjorn Bergenstahl reports a relationship with Lund University that includes: employment. Jeanette K. Purhagen reports a relationship with 10.13039/501100003252Lund University that includes: employment. None has patent pending to None. None If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(© 2024 The Authors.)
Databáze: MEDLINE
Externí odkaz: