in the final wash to recover the starch. This was dried at 40 ◦C for 12 h in a convection oven, weighed and milled in a Cyclotec mill (Tecator, Sweden) until passing through a 20-mesh screen. The resulting avocado seed starch powder was stored at room temperature in a sealed container. Physicochemical and rheological characterization was done of the isolated starches. All the properties were analyzed in triplicate and compared to commercial maize (Zea mays) starch (28% amylpose content; Maizena®, Unilever Food Solutions, Mexico).