dc.contributor.author | Deriu, Aloisa G. | |
dc.contributor.author | Vela Corona, Antonio José | |
dc.contributor.author | Ronda Balbás, María Felicidad | |
dc.date.accessioned | 2022-07-04T08:57:41Z | |
dc.date.available | 2022-07-04T08:57:41Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | Foods, 2022, vol. 11, n. 2, 183 | es |
dc.identifier.issn | 2304-8158 | es |
dc.identifier.uri | https://uvadoc.uva.es/handle/10324/53834 | |
dc.description | Producción Científica | es |
dc.description.abstract | Fonio (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.mimetype | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject.classification | Fonio | es |
dc.subject.classification | Gelation | es |
dc.subject.classification | Gel texture | es |
dc.subject.classification | Gel viscosity | es |
dc.subject.classification | Rheological properties | es |
dc.subject.classification | Thermal properties | es |
dc.title | Techno-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 applications | es |
dc.type | info:eu-repo/semantics/article | es |
dc.rights.holder | © 2022 The authors | es |
dc.identifier.doi | https://doi.org/10.3390/foods11020183 | es |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/11/2/183/htm | es |
dc.identifier.publicationissue | 2 | es |
dc.identifier.publicationtitle | Foods | es |
dc.identifier.publicationvolume | 11 | es |
dc.peerreviewed | SI | es |
dc.description.project | Ministerio de Economía y Competitividad - Fondo Europeo de Desarrollo Regional (project AGL2015-63849-C2-2-R) | es |
dc.description.project | Ministerio de Ciencia, Innovación y Universidades (project PID2019-110809RB-I00) | es |
dc.description.project | Junta de Castilla y León - Fondo Europeo de Desarrollo Regional (project VA195P20) | es |
dc.rights | Atribución 4.0 Internacional | * |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es |
dc.subject.unesco | 3309.07 Productos de Cereales | es |
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