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Título
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
Año del Documento
2022
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Foods, 2022, vol. 11, n. 2, 183
Abstract
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.
Materias Unesco
3309 Tecnología de Los Alimentos
3309.07 Productos de Cereales
Palabras Clave
Fonio
Gelation
Gel texture
Gel viscosity
Rheological properties
Thermal properties
ISSN
2304-8158
Revisión por pares
SI
Patrocinador
Ministerio de Economía y Competitividad - Fondo Europeo de Desarrollo Regional (project AGL2015-63849-C2-2-R)
Ministerio de Ciencia, Innovación y Universidades (project PID2019-110809RB-I00)
Junta de Castilla y León - Fondo Europeo de Desarrollo Regional (project VA195P20)
Ministerio de Ciencia, Innovación y Universidades (project PID2019-110809RB-I00)
Junta de Castilla y León - Fondo Europeo de Desarrollo Regional (project VA195P20)
Version del Editor
Propietario de los Derechos
© 2022 The authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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