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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.