Quinoa and Amaranth flours and solvent-free extracted starches: Proximate composition, technological and functional properties
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Date
2025
Journal Title
Journal ISSN
Volume Title
Publisher
Horizon research publishing corporation
Abstract
Amaranth and quinoa are low-input, climatesmart crops that are highly nutritious and increasingly in
demand. Their flours are utilized in various baking
products and other applications, such as sauces. However,
solvent-free extracted starches from these crops have not
been compared to their flours in diverse products, including
meat products. This study examined parameters
contributing to functionality in products for waterextracted starch from amaranth and quinoa, comparing it to
their flours. Analyses included proximate components,
technological properties, and functional properties of the
flours and starches. Results indicated significant
differences in the proximate content of quinoa, amaranth
flours, starches, and corn starch (p<0.05). The protein
content of hydro-extracted starches was higher compared
to alkali-extracted starches from other studies. Corn starch,
used as a control, showed no significant difference (p>0.05)
in the porosity of all flours and starches. Porosity is crucial
for fried meat products as it enhances oil uptake. In this
study, it was desirably lower than 50% in all starches and
flours. The water absorption index was within the
recommended range for optimal functionality of flours and
starches (2-3.5g/g). Swelling power was higher in extracted
starches compared to their flours, which is advantageous
for cooked products. The study indicates that quinoa and
amaranth starch can serve as substitutes for corn starch in
food products, as they exhibit similar properties to the more
expensive corn starch. They exhibited better wettability
and dispersibility properties. These parameters contribute
to products like sausages, enhancing juiciness and texture,
which are desirable traits for consumers. Additionally, the
emulsion capacity of starches did not significantly differ
between flours and starches. Therefore, quinoa and
amaranth flours and starches can be used in emulsion
products as fat replacements. The properties of waterextracted starches analyzed in this study demonstrate their
potential for use in other industries, such as
pharmaceuticals, textiles, and packaging materials
Description
This study investigated the proximate
composition, technological, and functional properties of
quinoa and amaranth grains’ hydro-extracted starches that
were simultaneously compared to those of the same pseudo
cereals’ flours, highlighting their potential in food product
development
Keywords
Product development, Pseudo cereals, Extracted starches, Functional properties, University of Namibia, Namibia