Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro–Food Industry

This study aimed to determine the physicochemical, hydration, and rheological characteristics of flours derived from different crop residues (taro, cassava, maize, banana) affected by climate change in Honduras investigate their potential application food processes. The physicochemical (moisture content, ash, protein, crude fat, starch, amylose color), hydration (water absorption capacity (WAC), water index (WAI), solubility (WSI), swelling power (SP), true bulk density), pasting (pasting temperature, peak, trough, breakdown, setback, final viscosity), properties were evaluated. Taro flour had highest values ash WAI SP lowest for density setback viscosity consistency index. Cassava breakdown flow behavior protein hysteresis loop area, yield stress, Maize density, WAC, viscosity, WSI, Banana carbohydrate, peak index, value SP. study's results have determined compositional functionality obtained agro-residues studied use products. Keywords: Crop flour; Food security; Change climatic; characterization; steady shear