Engineering Physicochemical Stability of Pumpkin Suspensions Using Dual‐Modified Mango Cotyledon Starch

Key Points

• The study aims to evaluate the stability of pumpkin suspensions using modified mango cotyledon starch.
• Engineered various formulations of pumpkin suspensions using dual-modified starch.
• Analyzed stability metrics for physicochemical properties of the suspensions.
• Utilized agroindustrial byproducts to create functional food dispersions.
• Confirmed significant improvement in physical stability for most variables tested.
• Validated the potential of using modified starches to enhance functional food formulations.
• Demonstrated sustainability by utilizing agroindustrial byproducts.