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

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 <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w<...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Yohannes Tolesa Wolde [verfasserIn] Shimelis Admassu Emire [verfasserIn] Workineh Abebe Zeleke [verfasserIn] Felicidad Ronda [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	anchote tuber starch hydration properties gel texture storage kinetics rheological properties

Übergeordnetes Werk:	In: Gels - MDPI AG, 2015, 9(2023), 8, p 631
Übergeordnetes Werk:	volume:9 ; year:2023 ; number:8, p 631

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/gels9080631

Katalog-ID:	DOAJ09361389X

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520			\|a 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 <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w</i</<i<w</i<), 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)<sub<1</sub< 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.
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allfields	10.3390/gels9080631 doi (DE-627)DOAJ09361389X (DE-599)DOAJ08d0f591405b4e1b81afabd186936827 DE-627 ger DE-627 rakwb eng QD1-999 QD146-197 QD1-65 Yohannes Tolesa Wolde verfasserin aut Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w</i</<i<w</i<), 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)<sub<1</sub< 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. anchote tuber starch hydration properties gel texture storage kinetics rheological properties Science Q Chemistry Inorganic chemistry General. Including alchemy Shimelis Admassu Emire verfasserin aut Workineh Abebe Zeleke verfasserin aut Felicidad Ronda verfasserin aut In Gels MDPI AG, 2015 9(2023), 8, p 631 (DE-627)820684147 (DE-600)2813982-3 23102861 nnns volume:9 year:2023 number:8, p 631 https://doi.org/10.3390/gels9080631 kostenfrei https://doaj.org/article/08d0f591405b4e1b81afabd186936827 kostenfrei https://www.mdpi.com/2310-2861/9/8/631 kostenfrei https://doaj.org/toc/2310-2861 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 8, p 631
spelling	10.3390/gels9080631 doi (DE-627)DOAJ09361389X (DE-599)DOAJ08d0f591405b4e1b81afabd186936827 DE-627 ger DE-627 rakwb eng QD1-999 QD146-197 QD1-65 Yohannes Tolesa Wolde verfasserin aut Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w</i</<i<w</i<), 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)<sub<1</sub< 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. anchote tuber starch hydration properties gel texture storage kinetics rheological properties Science Q Chemistry Inorganic chemistry General. Including alchemy Shimelis Admassu Emire verfasserin aut Workineh Abebe Zeleke verfasserin aut Felicidad Ronda verfasserin aut In Gels MDPI AG, 2015 9(2023), 8, p 631 (DE-627)820684147 (DE-600)2813982-3 23102861 nnns volume:9 year:2023 number:8, p 631 https://doi.org/10.3390/gels9080631 kostenfrei https://doaj.org/article/08d0f591405b4e1b81afabd186936827 kostenfrei https://www.mdpi.com/2310-2861/9/8/631 kostenfrei https://doaj.org/toc/2310-2861 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 8, p 631
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allfieldsGer	10.3390/gels9080631 doi (DE-627)DOAJ09361389X (DE-599)DOAJ08d0f591405b4e1b81afabd186936827 DE-627 ger DE-627 rakwb eng QD1-999 QD146-197 QD1-65 Yohannes Tolesa Wolde verfasserin aut Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w</i</<i<w</i<), 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)<sub<1</sub< 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. anchote tuber starch hydration properties gel texture storage kinetics rheological properties Science Q Chemistry Inorganic chemistry General. Including alchemy Shimelis Admassu Emire verfasserin aut Workineh Abebe Zeleke verfasserin aut Felicidad Ronda verfasserin aut In Gels MDPI AG, 2015 9(2023), 8, p 631 (DE-627)820684147 (DE-600)2813982-3 23102861 nnns volume:9 year:2023 number:8, p 631 https://doi.org/10.3390/gels9080631 kostenfrei https://doaj.org/article/08d0f591405b4e1b81afabd186936827 kostenfrei https://www.mdpi.com/2310-2861/9/8/631 kostenfrei https://doaj.org/toc/2310-2861 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 8, p 631
allfieldsSound	10.3390/gels9080631 doi (DE-627)DOAJ09361389X (DE-599)DOAJ08d0f591405b4e1b81afabd186936827 DE-627 ger DE-627 rakwb eng QD1-999 QD146-197 QD1-65 Yohannes Tolesa Wolde verfasserin aut Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w</i</<i<w</i<), 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)<sub<1</sub< 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. anchote tuber starch hydration properties gel texture storage kinetics rheological properties Science Q Chemistry Inorganic chemistry General. Including alchemy Shimelis Admassu Emire verfasserin aut Workineh Abebe Zeleke verfasserin aut Felicidad Ronda verfasserin aut In Gels MDPI AG, 2015 9(2023), 8, p 631 (DE-627)820684147 (DE-600)2813982-3 23102861 nnns volume:9 year:2023 number:8, p 631 https://doi.org/10.3390/gels9080631 kostenfrei https://doaj.org/article/08d0f591405b4e1b81afabd186936827 kostenfrei https://www.mdpi.com/2310-2861/9/8/631 kostenfrei https://doaj.org/toc/2310-2861 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 8, p 631
language	English
source	In Gels 9(2023), 8, p 631 volume:9 year:2023 number:8, p 631
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spellingShingle	Yohannes Tolesa Wolde misc QD1-999 misc QD146-197 misc QD1-65 misc anchote tuber misc starch misc hydration properties misc gel misc texture storage kinetics misc rheological properties misc Science misc Q misc Chemistry misc Inorganic chemistry misc General. Including alchemy Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars
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title	Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars
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title_full	Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars
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title_sort	gel rheological properties and storage texture kinetics of starches isolated from anchote (<i<coccinia abyssinica</i< (<i<lam.</i<) <i<cogn.</i<) cultivars
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title_auth	Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars
abstract	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 <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w</i</<i<w</i<), 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)<sub<1</sub< 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.
abstractGer	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 <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w</i</<i<w</i<), 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)<sub<1</sub< 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.
abstract_unstemmed	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 <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w</i</<i<w</i<), 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)<sub<1</sub< 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.
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title_short	Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars
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Starch hydration properties and important gel characteristics which include: color, gel rheological properties (at 2, 4, 6, 8, and 10% starch:water <i<w</i</<i<w</i<) and gel texture evolution (at 10% starch:water <i<w</i</<i<w</i<), 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)<sub<1</sub< 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. 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Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (<i<Coccinia abyssinica</i< (<i<Lam.</i<) <i<Cogn.</i<) Cultivars

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