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dc.contributor.authorDeriu, Aloisa G.
dc.contributor.authorVela Corona, Antonio José 
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2022-07-04T08:57:41Z
dc.date.available2022-07-04T08:57:41Z
dc.date.issued2022
dc.identifier.citationFoods, 2022, vol. 11, n. 2, 183es
dc.identifier.issn2304-8158es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/53834
dc.descriptionProducción Científicaes
dc.description.abstractFonio (Digitaria exilis Stapf ) is an ancient African cereal that represents a rich source of carbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and utilization of fonio require adequate knowledge of its structural, chemical, and nutritional characteristics. The present work evaluates the structural, techno-functional, and gelling properties of fonio and compares them to other major gluten-free cereals (rice, maize, sorghum, and millet). Fonio flour presented significantly higher water absorption index and swelling power, while it scored a lower water solubility index than the reference flours. The pasting viscosity profile of fonio was similar to that of rice, with equivalent peak viscosity but a breakdown viscosity 24% lower than rice, indicative of higher stability and resistance to shearing and heating. Rheological properties demonstrated that fonio generates gels with remarkably strong structures. At 15% concentration, fonio gel withstood stress 579% higher than those observed in the reference flours without breaking its structure. Fonio flour presented the highest gelatinization enthalpy (11.45 J/g) and a narrow gelatinization temperature range (9.96ºC), indicative of a better-packed starch structure than the other analyzed flours. The texture of the gels made with fonio showed higher firmness over the evaluated period. These combined results suggest that fonio is a suitable ingredient for gel-like food formulations.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherMDPIes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subject.classificationFonioes
dc.subject.classificationGelationes
dc.subject.classificationGel texturees
dc.subject.classificationGel viscosityes
dc.subject.classificationRheological propertieses
dc.subject.classificationThermal propertieses
dc.titleTechno-functional and gelling properties of acha (fonio) (Digitaria exilis Stapf) flour: a study of its potential as a new gluten-free starch source in industrial applicationses
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2022 The authorses
dc.identifier.doihttps://doi.org/10.3390/foods11020183es
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/11/2/183/htmes
dc.identifier.publicationissue2es
dc.identifier.publicationtitleFoodses
dc.identifier.publicationvolume11es
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía y Competitividad - Fondo Europeo de Desarrollo Regional (project AGL2015-63849-C2-2-R)es
dc.description.projectMinisterio de Ciencia, Innovación y Universidades (project PID2019-110809RB-I00)es
dc.description.projectJunta de Castilla y León - Fondo Europeo de Desarrollo Regional (project VA195P20)es
dc.rightsAtribución 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones
dc.subject.unesco3309 Tecnología de Los Alimentoses
dc.subject.unesco3309.07 Productos de Cerealeses


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