Abstract
The flow characteristics and static viscoelasticity of quinoa starch at low paste concentrations were compared with those of rice and corn starch pastes. The flow characteristics of 2%, 3% and 4% pastes of the three different starches were measured at temperatures of 20, 30, 40 and 50°C. The dependence of concentration on the temperature of the quinoa starch paste was lower than that of the rice and corn starch pastes. The creep curves for each gel measured at 5°C were analyzed by a mechanical model of four elements comprising a Hookean model, Voigt model for retarded elastic modulus and viscosity, and Newtonian model. The paste of the quinoa starch showed the shortest retardation time and lowest Newtonian viscosity. In terms of the rupture properties, the gel of the quinoa starch showed the lowest values for the rupture stress, rupture energy and first modulus.
