Functional and technological properties of protein and starch of pseudocereals

Abstract

This chapter provides an overview of the functional and technological
properties of protein and starch from amaranth, quinoa, buckwheat and chia
seeds. Pseudocereal proteins have molecules with a complex structure. Functional
and nutritional properties depend on the protein structure. The basic functional
properties of pseudocereals are: solubility, water absorption capacity, oil
absorption capacity, water holding capacity, oil holding capacity, gelling property,
foaming properties and gelling properties. Functional properties of pseudocereal
proteins refer to their behavior during food preparation, processing and storage.
The properties of starch significantly affect the functional properties of food
products made on the basis of pseudocereals, which is why it is necessary to clarify
the characteristics and behavior of starches during processing by analyzing
relevant research.