Absit is what is called scientifically a ‘gelatinized starch’. Cooking starch (such as injera batter) with water creates a thick gel. When a gelatinized starch is frozen and then thawed, certain changes occur due to the formation and growth of ice crystals. Here’s a simple explanation:
- Gelatinized Starch: Gelatinized starch is a substance made from starch (like teff flour) that has been mixed with water and heated. This process causes the starch granules to swell and absorb water, creating a thick, gooey mixture (like absit).
- Freezing: When you freeze gelatinized starch (like absit), the cold temperature causes the water to form ice crystals. These ice crystals are like tiny, sharp structures that poke through the starch structure. The formation of ice crystals disrupts the structure of the gelatinized starch.
- Thawing: When you thaw the frozen gelatinized starch, the ice crystals begin to melt, turning back into liquid water. However, the ice crystals have caused physical damage to the starch structure. The ice crystals create gaps or pockets within the gelatinized starch, making it lose its original thickening properties. It may become watery and the texture will change.
This change will likely mean it won’t serve its original purpose being added back into the injera batter.