Contact: +91-9711224068
International Journal of Applied Research
  • Multidisciplinary Journal
  • Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal

ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

International Journal of Applied Research

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

Phase transition characterization in sprouted quinoa flour (Chenopodium quinoa Willd.) variety Pasankalla

Author(s)
Rosa Huaraca Aparco, Maria Del Carmen Delgado Laime, Fredy Taípe Pardo, Fidelia Tapia Tadeo, Juan Alarcon Camacho and Nolasco Carbaja Guido
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.
Pages: 05-07  |  62 Views  5 Downloads
How to cite this article:
Rosa Huaraca Aparco, Maria Del Carmen Delgado Laime, Fredy Taípe Pardo, Fidelia Tapia Tadeo, Juan Alarcon Camacho, Nolasco Carbaja Guido. Phase transition characterization in sprouted quinoa flour (Chenopodium quinoa Willd.) variety Pasankalla. Int J Appl Res 2021;7(10):05-07. DOI: 10.22271/allresearch.2021.v7.i10a.8996
Call for book chapter
International Journal of Applied Research