2026-04-14T17:49:18Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/618972025-02-21T12:08:09Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Zeleke, Workineh Abebe Neves, Grazielle Nathia Calix Rivera, Caleb Samir Villanueva Barrero, Marina Ronda Balbás, María Felicidad 2023-10-06T08:07:59Z 2023-10-06T08:07:59Z 2023 Molecules, 2023, vol. 28, n. 5, 2298 1420-3049 https://uvadoc.uva.es/handle/10324/61897 10.3390/molecules28052298 2298 5 Molecules 28 1420-3049 Producción Científica In recent years, many efforts are being made to produce tef-based food for its nutritive and health-promoting advantages. Tef grain is always whole milled because of its tiny grain size and whole flours contain bran (pericarp, aleurone, and germ) where major non-starch lipids could be deposited along with the lipid-degrading enzymes: lipase and lipoxygenase. As lipoxygenase shows little activity in low moisture, the inactivation of lipase is the common objective for most heat treatments to extend the shelf life of flours. In this study, tef flour lipase inactivation kinetics via hydrothermal treatments assisted using microwaves (MW) were studied. The effects of tef flour moisture level (12%, 15%, 20%, and 25%) and MW treatment time (1, 2, 4, 6, and 8 min) on flour lipase activity (LA) and free fatty acid (FFA) content were evaluated. The effects of MW treatment on flour pasting characteristics and the rheological properties of gels prepared from the treated flours were also explored. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour (M) according to the equation 0.048·exp (0.073·M) (R2 = 0.97). The LA of the flours decreased up to 90% under the studied conditions. MW treatment also significantly reduced (up to 20%) the FFA level in the flours. The rheological study confirmed the presence of significant modifications induced by the treatment, as a lateral effect of the flour stabilization process. Ministerio de Ciencia e Innovación (PID2019-110809RB-I00/AEI/10.13039/501100011033) Junta de Castilla y León/FEDER VA195P20 application/pdf eng MDPI info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ © 2023 The Authors Atribución 4.0 Internacional Lipase inactivation Free fatty acid Tef grain Microwave treatment 3309 Tecnología de Los Alimentos 3309.11 Fabricación de Harina Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.mdpi.com/1420-3049/28/5/2298 SI