Suitability of Flours and Gels From Crops Affected by Climate Change in Honduras: Crystallinity, Thermal, Dynamic Rheological and Textural Behavior

Abstract

In Honduras, various tubers, roots, and cereals are cultivated as starchy crops. The current climatic crisis affects these crops' productivity, leading to an increase in agricultural residue, resulting in food insecurity. Agricultural residues from these crops have the potential to be processed, marketed, and contribute to the regular diets of consumers. In addition to serving as an essential source of carbohydrates, these crops provide several nutrients and health benefits. This study aimed to characterize the flours and gels of Colocasia esculenta (taro), Manihot esculenta (cassava), and Zea mays (maize) in terms of crystallinity and thermal parameters for flours and dynamic rheological, firmness, and color behavior of gels. The relative crystallinity of the selected crop samples is reported. There were considerable variations in the thermal parameters among the three cultivars. All flour suspensions at different concentrations led to gels with solid-like behavior (G′ > G″) at 25 °C, with the highest consistency for maize gels at the same concentration. The Avrami mathematical model was effectively applied to analyze the firmness kinetics of taro, cassava, and maize gels stored at 4 °C. All properties characterized suggest that flours from these crops affected by climate change would be suitable ingredients in different food formulations. Keywords: Food security; Climate change; Crystallinity; Thermal properties; Gel rheology.