Buffalo Gourd Root Starch. Part II. Rheologic Behavior, Freeze‐thaw Stability and Suitability for Use in Food Products

Abstract

Abstract Buffalo gourd ( Cucurbita foetidissima HBK) starch was examined for possible food uses through physico‐chemical, rheologic, and organoleptic examination. The gelatinization and rheologic properties of this starch more closely resembled maize starch than those of other root and tuber starches. Detailed studies of pasting behavior revealed: a high initial pasting temperature, a stable gel viscosity throughout the temperature regime, increases in viscosity associated with increased starch concentration, an acid stability similar to that of maize, and substantial increases in final viscosity with the addition of other food ingredients (especially 25% sucrose). Gels subjected to freeze‐thaw conditions underwent a significant degree of retrogradation, suggesting the need for chemical modification prior to acceptable use of this starch in frozen products. Organoleptic evaluations of vanilla and chocolate puddings prepared with buffalo gourd starch indicated their potential consumer acceptance.