Structural, thermal and energetic properties of Andean-pseudocereal flours with high nutritional values

Abstract Structural, thermal and energetic properties of quinoa, kiwicha kañiwa native Andean-pseudocereal flours have been studied. Moisture, protein fat contents also metallic semi-metallic levels were, in general, within the range values reported literature. Empirical formulas determined as CH 1.87 O 0.81 N 0 . 06 S 0.0015 , 1.90 0.82 05 0.0019 1.76 0.73 0.0017 respectively. The elemental carbon concentration (C flour ) organic matter follows trend, C (45.6%) > (43.2%) ≈ quinoa (43.3%), which reflects greater structural similarity between flours, with respect to flour. Regarding properties: (i) temperature 261.15–343.15 K, we found no significant differences among specific heat capacities three are ranged 1.3 1.9 J g −1 K ; (ii) decomposition ( T dec followed dec,kañiwa (489.8 ± 1.6 K) dec,kiwicha (479.1 1.5 ≥ dec,quinoa (477.1 indicating a stability flour; (iii) gelatinization temperatures enthalpy (4.3 were lower than corresponding parameters flours; (iv) standard massic energy combustion (− Δ c u °) or its associated net calorific value q NCV (18.77 0.15 kJ 4487 36 kcal kg was slightly for (18.47 0.11 4415 26 (18.60 0.16 4445 39 flours. Taking into account uncertainties, trend is similar trends. Accordingly, our results indicate