Resumo

APARCO, Rosa Huaraca et al. Thermal behavior in varieties of germinated quinoa (Chenopodium quinoa Willd) flour. Rev. Inv. Cs. Agro. y Vet. [online]. 2022, vol.6, n.16, pp.130-139.  Epub 20-Mar-2022. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v6i16.155.

The thermal characteristics of phase transition in the field of food have significantly influenced consequently have attracted interest in their studies in different types of food products. Andean grains have important nutritional sources, which facilitate their preparation of different processed foods. The objective was to evaluate the thermal behavior in flour of two varieties of germinated quinoa, the analysis of the samples was carried out by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA), the quinoa samples were induced to germinate under controlled conditions. The results in the DSC presented gelatinization temperatures of 96.85 C and 99.13 C, the enthalpies of gelatinization were 1378.4 and 731.11 J/g, with a tendency to retrogradation. The TGA analysis in both varieties of germinated quinoa showed decomposition temperatures of the low molecular weight compounds at 286.1°C and 230°C. The results show that each variety of quinoa presents a different thermal transition and enthalpy of gelatinization, just as thermal modifications due to the effect of heat and humidity change the physicochemical properties of their starches.

Palavras-chave : Quinoa; Calorimetry; Thermal transition.

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