Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

All rights reserved. Tef grain is becoming very attractive in the Western countries since it is a gluten-free grain with appreciated nutritional advantages. However there is little information of its functional properties and starch digestibility and how they are affected by variety type and particl...

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Detalhes bibliográficos
Autores: Abebe, Workineh, Collar, Concha, Ronda, Felicidad
Tipo de documento: artigo
Estado:Versión aceptada para publicación
Data de publicação:2015
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/128378
Acesso em linha:http://hdl.handle.net/10261/128378
Access Level:Acceso aberto
Palavra-chave:Tef
In vitro starch digestibility
Functional properties
Milling
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spelling Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef floursAbebe, WorkinehCollar, ConchaRonda, FelicidadTefIn vitro starch digestibilityFunctional propertiesMillingAll rights reserved. Tef grain is becoming very attractive in the Western countries since it is a gluten-free grain with appreciated nutritional advantages. However there is little information of its functional properties and starch digestibility and how they are affected by variety type and particle size distribution. This work evaluates the effect of the grain variety and the mill used on tef flour physico-chemical and functional properties, mainly derived from starch behavior. In vitro starch digestibility of the flours by Englyst method was assessed. Two types of mills were used to obtain whole flours of different granulation. Rice and wheat flours were analyzed as references. Protein molecular weight distribution and flour structure by SEM were also analyzed to justify some of the differences found among the cereals studied. Tef cultivar and mill type exhibited important effect on granulation, bulking density and starch damage, affecting the processing performance of the flours and determining the hydration and pasting properties. The color was darker although one of the white varieties had a lightness near the reference flours. Different granulation of tef flour induced different in vitro starch digestibility. The disc attrition mill led to higher starch digestibility rate index and rapidly available glucose, probably as consequence of a higher damaged starch content. The results confirm the adequacy of tef flour as ingredient in the formulation of new cereal based foods and the importance of the variety and the mill on its functional properties.The research was supported by the Spanish Institutions Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) (Projects AGL2012-35088 and AGL2011-22669), and Comunidad de Castilla y León (Project VA252A12-2). W. Abebe thanks the Agencia Española de Cooperación Internacional (AECID) grant and Ethiopian Institute of Agriculture for providing the tef cultivars flours.Peer ReviewedElsevierEuropean CommissionJunta de Castilla y LeónMinisterio de Asuntos Exteriores y Cooperación (España)Ministerio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2016201620152016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/128378reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1283782026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
title Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
spellingShingle Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
Abebe, Workineh
Tef
In vitro starch digestibility
Functional properties
Milling
title_short Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
title_full Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
title_fullStr Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
title_full_unstemmed Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
title_sort Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
dc.creator.none.fl_str_mv Abebe, Workineh
Collar, Concha
Ronda, Felicidad
author Abebe, Workineh
author_facet Abebe, Workineh
Collar, Concha
Ronda, Felicidad
author_role author
author2 Collar, Concha
Ronda, Felicidad
author2_role author
author
dc.contributor.none.fl_str_mv European Commission
Junta de Castilla y León
Ministerio de Asuntos Exteriores y Cooperación (España)
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Tef
In vitro starch digestibility
Functional properties
Milling
topic Tef
In vitro starch digestibility
Functional properties
Milling
description All rights reserved. Tef grain is becoming very attractive in the Western countries since it is a gluten-free grain with appreciated nutritional advantages. However there is little information of its functional properties and starch digestibility and how they are affected by variety type and particle size distribution. This work evaluates the effect of the grain variety and the mill used on tef flour physico-chemical and functional properties, mainly derived from starch behavior. In vitro starch digestibility of the flours by Englyst method was assessed. Two types of mills were used to obtain whole flours of different granulation. Rice and wheat flours were analyzed as references. Protein molecular weight distribution and flour structure by SEM were also analyzed to justify some of the differences found among the cereals studied. Tef cultivar and mill type exhibited important effect on granulation, bulking density and starch damage, affecting the processing performance of the flours and determining the hydration and pasting properties. The color was darker although one of the white varieties had a lightness near the reference flours. Different granulation of tef flour induced different in vitro starch digestibility. The disc attrition mill led to higher starch digestibility rate index and rapidly available glucose, probably as consequence of a higher damaged starch content. The results confirm the adequacy of tef flour as ingredient in the formulation of new cereal based foods and the importance of the variety and the mill on its functional properties.
publishDate 2015
dc.date.none.fl_str_mv 2015
2016
2016
2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/128378
url http://hdl.handle.net/10261/128378
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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