ABSTRACT
Starch and gums derived from pseudocereals, such as amaranth, quinoa, and buckwheat, have attracted increasing attention in the field of food science due to their unique chemical composition and versatile applications. This chapter provides an overview of the chemistry and applications of pseudocereal starches. The main component of pseudocereal grains is starch, which is made up of two main fractions: amylose and amylopectin. The ratio of amylose to amylopectin varies between pseudocereals and has a significant impact on their functional properties. Pseudocereal starches have granules that are irregularly shaped and exhibit distinct swelling behaviour during gelatinisation. Pseudocereal starches have distinct properties for various food applications due to their molecular structures, which are characterised by specific linkage patterns. Pseudocereal starches have a wide range of applications in the food industry. Pseudocereal starches are used in a variety of food products, such as sauces, dressings, soups, and bakery items as thickeners, stabilisers, and gelling agents. They help to improve the texture, moisture retention, and shelf life of these products. Understanding their distinct chemical composition and functional properties enables their effective use in a wide range of food products, meeting the growing demand for natural and functional ingredients. More research and exploration in this area has the potential to lead to the development of innovative and sustainable food formulations.
