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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/66590

    Título
    Gel rheological properties and storage texture kinetics of starches isolated from anchote (Coccinia abyssinica (Lam.) Cogn.) cultivars
    Autor
    Wolde, Yohannes Tolesa
    Emire, Shimelis Admassu
    Zeleke, Workineh AbebeAutoridad UVA Orcid
    Ronda Balbás, María FelicidadAutoridad UVA Orcid
    Año del Documento
    2023
    Editorial
    MDPI
    Descripción
    Producción Científica
    Documento Fuente
    Gels, 2023, Vol. 9, Nº. 8, 631
    Resumo
    Anchote is a tuber crop indigenous to Ethiopia. Starch hydration properties and important gel characteristics which include: color, gel rheological properties (at 2, 4, 6, 8, and 10% starch:water w/w) and gel texture evolution (at 10% starch:water w/w), during 0 to 192 h storage (at 4 °C), of anchote starches isolated from four anchote cultivars (Desta 01, Desta 24, white and red) were evaluated and compared with potato and cassava starches (PS and CS). The lightness (L*) and whiteness scores of the anchote starch ranged up to >95, with slight differences among the cultivars, making them pure starches. Swelling power (SP) and water solubility index (WSI) of the anchote starches increased with increasing cooking temperature (40, 50, 60, 70, 80 and 90 °C), and their rate of increase varied significantly with the control starches, as follows: CS < anchote starches < PS. Anchote starch gels resisted higher stresses before breaking their structure and showed higher elasticity with lower (tan δ)1 values than PS and CS gels. They also had greater viscoelastic moduli even at lower concentrations than the PS and CS gels, and their stability increased with increasing concentration. The study of the gels’ texture evolution during storage revealed that anchote starch gels had significantly higher (≥40%) initial and final (after 192 h) hardness and were less adhesive than the PS gel. Despite some significant differences in the studied starch gel quality parameters among the starches from the anchote cultivars, the results suggested their promising potential as additional new materials in the development of food products, specifically as a functional ingredient for the formulation of gel-like products.
    Materias (normalizadas)
    Tuber crops
    Tubérculos - Cultivo
    Agriculture
    Agriculture - Ethiopia
    Agricultura - Etiopía
    Starch
    Almidón
    Hydration
    Gels
    Polymers
    Polímeros
    Rheology
    Reología
    Biomaterials
    Biomateriales
    Materias Unesco
    3102 Ingeniería Agrícola
    3312 Tecnología de Materiales
    Palabras Clave
    Anchote tuber
    ISSN
    2310-2861
    Revisión por pares
    SI
    DOI
    10.3390/gels9080631
    Patrocinador
    Ministerio de Ciencia e Innovación y Fondo Europeo de Desarrollo Regional (FEDER) - (grant PID2019-110809RB-I00)
    Junta de Castilla y León y Fondo Europeo de Desarrollo Regional (FEDER) - (grant VA195P20)
    Version del Editor
    https://www.mdpi.com/2310-2861/9/8/631
    Propietario de los Derechos
    © 2023 The authors
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/66590
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
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