RT info:eu-repo/semantics/article
T1 Gel rheological properties and storage texture kinetics of starches isolated from anchote (Coccinia abyssinica (Lam.) Cogn.) cultivars
A1 Wolde, Yohannes Tolesa
A1 Emire, Shimelis Admassu
A1 Abebe Zeleke, Workineh
A1 Ronda Balbás, María Felicidad
K1 Tuber crops
K1 Tubérculos - Cultivo
K1 Agriculture
K1 Agriculture - Ethiopia
K1 Agricultura - Etiopía
K1 Starch
K1 Almidón
K1 Hydration
K1 Gels
K1 Polymers
K1 Polímeros
K1 Rheology
K1 Reología
K1 Biomaterials
K1 Biomateriales
K1 Anchote tuber
K1 3102 Ingeniería Agrícola
K1 3312 Tecnología de Materiales
AB 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.
PB MDPI
SN 2310-2861
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/66590
UL https://uvadoc.uva.es/handle/10324/66590
LA eng
NO Gels, 2023, Vol. 9, Nº. 8, 631
NO Producción Científica
DS UVaDOC
RD 11-jul-2024