Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients

• Published in: Foods 2023-03, Vol.12 (6), p.1345
• Main Authors: Calix-Rivera, Caleb S, Villanueva, Marina, Náthia-Neves, Grazielle, Ronda, Felicidad
• Format: Article
• Language: English
• Subjects: Baked goods; Bakeries; Barley; Cereals; Chemical properties; Crystallites; Crystals; Flour; flours modification; Food; Food quality; Food science; Gels; Gluten; gluten-free flours; Grain; Heat; Ingredients; Irradiation; Mechanical properties; Microwave radiation; Microwaves; Moisture content; Moisture effects; Particle size; physico-chemical properties; Proteins; Radiation; Rheological properties; Rheology; Scanning electron microscopy; Sensory properties; Sorghum; Stability analysis; tef; Viscoelasticity; Vitamins
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12061345

Tef [ (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development. This study investigated the effect of microwave radiation (MW) on the techno-functional, thermal, rheological and microstructural properties of tef flours. White and brown tef grains were milled and microwaved at different moisture contents (MC) (15%, 20% and 25%) for a total irradiation time of 480 s. The morphological structure of tef flours was affected by MW treatment, and its particle size and hydration properties increased after the treatment. Lower peak, breakdown, and setback viscosities, up to 45%, 96%, and 67% below those of the control (untreated) samples, and higher pasting temperature, up to 8 °C in the 25% MC samples, were observed. From FTIR analysis a disruption of short-range molecular order was concluded, while DSC confirmed an increased stability of starch crystallites. Rheological analysis of the gels made from the treated samples revealed that MW had a structuring and stabilizing effect on all samples, leading to higher viscoelastic moduli, G' and G″, and the maximum stress the gels withstood before breaking their structure, τ . The MC of the flours during the MWT drove the modification of the techno-functional properties of the tef flours and the gel rheological and thermal characteristics. These results suggest that MW-treated tef flours are potential ingredients for improving the technological, nutritional and sensory quality of food products.