RT info:eu-repo/semantics/article T1 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 A1 Deriu, Aloisa G. A1 Vela Corona, Antonio José A1 Ronda Balbás, María Felicidad K1 Fonio K1 Gelation K1 Gel texture K1 Gel viscosity K1 Rheological properties K1 Thermal properties K1 3309 Tecnología de Los Alimentos K1 3309.07 Productos de Cereales AB Fonio (Digitaria exilis Stapf ) is an ancient African cereal that represents a rich source ofcarbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and utilizationof fonio require adequate knowledge of its structural, chemical, and nutritional characteristics.The present work evaluates the structural, techno-functional, and gelling properties of fonio andcompares them to other major gluten-free cereals (rice, maize, sorghum, and millet). Fonio flourpresented significantly higher water absorption index and swelling power, while it scored a lowerwater solubility index than the reference flours. The pasting viscosity profile of fonio was similar tothat of rice, with equivalent peak viscosity but a breakdown viscosity 24% lower than rice, indicativeof higher stability and resistance to shearing and heating. Rheological properties demonstrated thatfonio generates gels with remarkably strong structures. At 15% concentration, fonio gel withstoodstress 579% higher than those observed in the reference flours without breaking its structure. Fonioflour presented the highest gelatinization enthalpy (11.45 J/g) and a narrow gelatinization temperaturerange (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. Thesecombined results suggest that fonio is a suitable ingredient for gel-like food formulations. PB MDPI SN 2304-8158 YR 2022 FD 2022 LK https://uvadoc.uva.es/handle/10324/53834 UL https://uvadoc.uva.es/handle/10324/53834 LA eng NO Foods, 2022, vol. 11, n. 2, 183 NO Producción Científica DS UVaDOC RD 23-nov-2024