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

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