Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (Coccinia abyssinica (Lam.) Cogn.) Cultivars

Anchote is a tuber crop indigenous to Ethiopia. Starch hydration properties and important gel characteristics which include: color, rheological (at 2, 4, 6, 8, 10% starch:water w/w) texture evolution w/w), during 0 192 h storage 4 °C), of anchote starches isolated from four cultivars (Desta 01, Desta 24, white red) were evaluated compared with potato cassava (PS CS). The lightness (L*) whiteness scores the starch ranged up >95, slight differences among cultivars, making them pure starches. Swelling power (SP) water solubility index (WSI) increased increasing cooking temperature (40, 50, 60, 70, 80 90 their rate increase varied significantly control starches, as follows: CS < PS. gels resisted higher stresses before breaking structure showed elasticity lower (tan δ)1 values than PS gels. They also had greater viscoelastic moduli even at concentrations gels, stability concentration. study gels’ revealed that (≥40%) initial final (after h) hardness less adhesive gel. Despite some significant in studied quality parameters results suggested promising potential additional new materials development food products, specifically functional ingredient for formulation gel-like products.