Techno-Functional and Gelling Properties of Acha (Fonio) (<i>Digitaria exilis stapf</i>) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications.

In the case of rice gels, the loss tangent did not follow a decreasing trend with concentration, but rather the opposite, indicating that in this case, the increase in concentration enhanced the viscosity of the gel rather than its elasticity, resulting in a softer gel structure than that of the more diluted gels [ 38 ].

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The effects of flour type and concentration on the value of maximum stress (τ max ) were statistically significant ( p < 0.05), following an increasing trend with increasing concentration in all the studied GF flours.

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