Vol. 7, Issue 10, Part A (2021)

Abstract
The thermal characteristics of phase transition in the field of food have significantly influenced consequently have attracted interest in his studies in different types of food products. Quinoa presents important nutritional sources, which facilitate its preparation of different processed foods. The objective of the research was to characterize the phase transition of germinated quinoa flour variety pasankalla. The analysis was performed using the differential scanning calorimetry (DSC) and thermogravimetric (TGA) technique. The results show that quinoa presents a thermal transition and enthalpy of high gelatinization, just as thermal modifications due to the effect of heat and humidity change the physicochemical properties of its starches.