Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

Anchote (Coccinia abyssinica (Lam.) Cogn.) is an indigenous tuber crop produced in southwest part of Ethiopia. As an indigenous and underutilized tuber, limited scientific information is available about the characteristics of dried anchote powder. In this study, attempts were made to investigate the...

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Veröffentlicht in:Food science & nutrition 2022-03, Vol.10 (3), p.645-660
Hauptverfasser: Bikila, Adugna Mosissa, Tola, Yetenayet Bekele, Esho, Tarekegn Berhanu, Forsido, Sirawdink Fikreyesus, Mijena, Desta Fekadu
Format: Artikel
Sprache:eng
Schlagworte:
Absorption
Amylopectin
Amylose
anchote flour
Brix value
Coccinia
Composition
Crops
Drinking water
Drying
drying temperature
Factorial experiments
Flavonoids
Foaming
functional properties
Original
Original Research
pH effects
Polyphenols
pretreatment
Sediments
Starch
starch composition
Water absorption
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Beschreibung
Zusammenfassung:Anchote (Coccinia abyssinica (Lam.) Cogn.) is an indigenous tuber crop produced in southwest part of Ethiopia. As an indigenous and underutilized tuber, limited scientific information is available about the characteristics of dried anchote powder. In this study, attempts were made to investigate the starch composition and functional properties of flours produced from the raw and pretreated tuber dried at different temperatures (60, 80, and 100°C). The results showed that both pretreatment and drying temperature significantly (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.2687