RT info:eu-repo/semantics/article
T1 Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures: Impact on its techno-functional and rheological properties
A1 Vela Corona, Antonio José
A1 Villanueva Barrero, Marina
A1 Ozturk, Oguz K.
A1 Hamaker, Bruce R.
A1 Ronda Balbás, María Felicidad
K1 Tef flour
K1 Ultrasound treatment
K1 Hydration properties
K1 Pasting properties
K1 Gel rheological properties
K1 3309 Tecnología de Los Alimentos
K1 2302.90 Bioquímica de Alimentos
AB Tef flour comes from a nutritionally-rich ancient grain gaining increasing interest in gluten-free market. Glutenfreesources are modified by different means to improve their functionality. Ultrasound treatment (US) altersflours’ structure and leads to physically modified flours with a wider application range. The aim of the presentwork was to evaluate the impact of US treatments of moderate treatment time, 10 min, and high concentration ofthe 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 wasvaried (20, 40, 45, 50, and 55 ◦C) to modulate the impact of sonication. US treatments led to general particlefragmentation which markedly increased starch damage and lightness (L*) values. Apparent amylose content washigher after ultrasonication, as consequence of molecular fragmentation due to cavitation. Increased starchgranules’ exposed area led to enhanced interaction with water, promoting the water absorption index (WAI) andswelling power (SP) of treated flours. Pasting properties showed increased pasting temperatures as well asdecreased viscometric profiles with lower breakdown viscosities, indicative of starch rearrangement improved byincreasing temperature. Rheological properties indicated higher consistency in gels after US treatments, withimproved ability to withstand stress and lower values of tan(δ)1 reflecting a higher solid-like behavior and higherstrength of the gel. Temperature was found to be a crucial variable during US treatments, showing an improveddegree of modification at higher temperatures in ultrasonicated tef flours, following the same trend in bothvarieties.
PB Elsevier
SN 2665-9271
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/61899
UL https://uvadoc.uva.es/handle/10324/61899
LA eng
NO Current Research in Food Science, 2023, vol. 6, 100456
NO Producción Científica
DS UVaDOC
RD 23-nov-2024