2026-04-22T21:56:32Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/618992025-02-06T12:54:06Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Vela Corona, Antonio José Villanueva Barrero, Marina Ozturk, Oguz K. Hamaker, Bruce R. Ronda Balbás, María Felicidad Producción Científica Tef flour comes from a nutritionally-rich ancient grain gaining increasing interest in gluten-free market. Glutenfree sources are modified by different means to improve their functionality. Ultrasound treatment (US) alters flours’ structure and leads to physically modified flours with a wider application range. The aim of the present work was to evaluate the impact of US treatments of moderate treatment time, 10 min, and high concentration of the aqueous flour dispersion, 25%, on the microstructural, starch damage, apparent amylose content, technofunctional, pasting and rheological properties of two tef flour varieties, white and brown. Temperature was varied (20, 40, 45, 50, and 55 ◦C) to modulate the impact of sonication. US treatments led to general particle fragmentation which markedly increased starch damage and lightness (L*) values. Apparent amylose content was higher after ultrasonication, as consequence of molecular fragmentation due to cavitation. Increased starch granules’ exposed area led to enhanced interaction with water, promoting the water absorption index (WAI) and swelling power (SP) of treated flours. Pasting properties showed increased pasting temperatures as well as decreased viscometric profiles with lower breakdown viscosities, indicative of starch rearrangement improved by increasing temperature. Rheological properties indicated higher consistency in gels after US treatments, with improved ability to withstand stress and lower values of tan(δ)1 reflecting a higher solid-like behavior and higher strength of the gel. Temperature was found to be a crucial variable during US treatments, showing an improved degree of modification at higher temperatures in ultrasonicated tef flours, following the same trend in both varieties. 2023-10-06 2023-10-06 2023 info:eu-repo/semantics/article Current Research in Food Science, 2023, vol. 6, 100456 2665-9271 https://uvadoc.uva.es/handle/10324/61899 10.1016/j.crfs.2023.100456 100456 Current Research in Food Science 6 eng https://www.sciencedirect.com/science/article/pii/S2665927123000242?via%3Dihub info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ © 2023 The Authors Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier