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

Mérida-López, Jenny; Rojas, Cinthia Carola; Bergenståhl, Björn; Purhagen, Jeanette

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

Mark

Mérida-López, Jenny ^LU ; Rojas, Cinthia Carola ; Bergenståhl, Björn ^LU and Purhagen, Jeanette ^LU

(2024) In Heliyon 10(15).

Abstract: 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... (More); 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. (Less)

Please use this url to cite or link to this publication: https://lup.lub.lu.se/record/cc532c56-a99a-4700-8d54-4a1c6c2b7518

author

Mérida-López, Jenny ^LU ; Rojas, Cinthia Carola ; Bergenståhl, Björn ^LU and Purhagen, Jeanette ^LU

organization

Division of Food and Pharma

publishing date

2024-08-15

type

Contribution to journal

publication status

published

subject

Food Science

keywords

Amaranth, Canihua, Cultivar, Starch granule, Pasting properties, Swelling power, Waxy starch

in

Heliyon

volume

10

issue

15

article number

e35140

pages

13 pages

publisher

Elsevier

external identifiers

pmid:39157330
scopus:85199503157

ISSN

2405-8440

DOI

10.1016/j.heliyon.2024.e35140

language

English

LU publication?

yes

id

cc532c56-a99a-4700-8d54-4a1c6c2b7518

date added to LUP

2024-09-03 12:16:01

date last changed

2024-09-04 04:04:34

@article{cc532c56-a99a-4700-8d54-4a1c6c2b7518,
  abstract     = {{The functional properties of Andean grain starches of two species, amaranth (<em>Amaranthus caudatus</em>) and canihua (<em>Chenopodium pallidicaule</em>),<br>
 three cultivars each, were studied. The study focused on chemical <br>
composition, pasting properties, thermal properties, water solubility <br>
index (WSI), swelling power (SP), and granule morphology. All amaranth <br>
starches were waxy starches, with amylose content less than 5 %, which <br>
had some differences in chemical composition (p &lt; 0.05). The pasting <br>
properties differed between the species, canihua showed more resistance,<br>
 than amaranth, to heat and shear stress (higher cool paste (CPV) and <br>
lower breakdown (BD), ranged between 1250 and 1600 cP and -30 – 10 cP <br>
respectively. The amaranth starches presented only similar CPV with <br>
800–1000 cP, while canihua cultivars presented similar PT and BD, and <br>
both species presented similar PV, around 1000 cP. Thermal properties (T<sub>o</sub>, T<sub>p</sub>, T<sub>c</sub>,<br>
 ΔH, and ΔT) differed among cultivars and species. These differences <br>
could be related to the homogeneity molecular structure and content of <br>
amylose in canihua cultivars and possibly to genotype factor. Polygonal <br>
shapes were the predominant shape of starch granules, ranged 1.0–1.4 μm <br>
and 0.8–0.9 μm, for amaranth and canihua starches respectively. Amaranth<br>
 starches swelled quickly to disintegrate partially at the end, contrary<br>
 to canihua starches. The thermal and pasting properties were correlated<br>
 between them. SB, CPV, HPV, CS, were correlated to the content of <br>
amylose in canihua starches. One amaranth cultivar was significantly <br>
different from the others. Thus, according the functional properties <br>
differenced both species and some cultivars in each species. <br>
Additionally, the amaranth starch has the potential to be used in the <br>
food industry where heat and stress are applied such as extrusion, while<br>
 canihua starches can be used in desserts or in cosmetic uses, based on <br>
their functional properties.}},
  author       = {{Mérida-López, Jenny and Rojas, Cinthia Carola and Bergenståhl, Björn and Purhagen, Jeanette}},
  issn         = {{2405-8440}},
  keywords     = {{Amaranth; Canihua; Cultivar; Starch granule; Pasting properties; Swelling power; Waxy starch}},
  language     = {{eng}},
  month        = {{08}},
  number       = {{15}},
  publisher    = {{Elsevier}},
  series       = {{Heliyon}},
  title        = {{Functional properties of starch cultivars of two Andean grains grown in Bolivia: Amaranth (<i>Amaranthus caudatus</i>) and canihua (<i>Chenopodium pallidicaule</i>)}},
  url          = {{http://dx.doi.org/10.1016/j.heliyon.2024.e35140}},
  doi          = {{10.1016/j.heliyon.2024.e35140}},
  volume       = {{10}},
  year         = {{2024}},
}

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