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

• Published in: Gels 2023-08, Vol.9 (8), p.631
• Main Authors: Wolde, Yohannes Tolesa, Emire, Shimelis Admassu, Zeleke, Workineh Abebe, Ronda, Felicidad
• Format: Article
• Language: English
• Subjects: anchote tuber; Cassava; Cooking; Crops; Cultivars; Evolution; Food; gel; Gels; Hydration; hydration properties; Particle size; Phosphorus; Potatoes; Proteins; Rheological properties; Rheology; starch; Starches; Temperature; Texture; texture storage kinetics; Viscosity
• ISSN: 2310-2861; 2310-2861
• DOI: 10.3390/gels9080631

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.