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 17-jul-2024