2024-03-29T09:10:31Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/538342022-08-18T08:41:50Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
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
Deriu, Aloisa G.
Vela Corona, Antonio José
Ronda Balbás, María Felicidad
Producción Científica
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.
2022-07-04
2022-07-04
2022
info:eu-repo/semantics/article
Foods, 2022, vol. 11, n. 2, 183
2304-8158
https://uvadoc.uva.es/handle/10324/53834
https://doi.org/10.3390/foods11020183
2
Foods
11
eng
https://www.mdpi.com/2304-8158/11/2/183/htm
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
© 2022 The authors
Atribución 4.0 Internacional
MDPI