Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Table 1

Functional and physicochemical properties of potato and anchote starch.

Starch sample	Bulk density (g/cm^3)	WAC (g/g)	WSI (g/g)	Swelling power (%)	Viscosity (mPa s)	pH
Anchote	^A	^A	^A	^A	^A	^A
Potato	^A	^B	^B	^B	^B	^A
value

Values are presented as the (). Means with different superscript letters within a column differ significantly, . WAC: water absorption capacity; WSI: water solubility index.