Rheological and textural properties of tef [Eragrostis tef (Zucc.) Trotter] grain flour gels

• Tef variety, concentration and temperature determine gel viscoelastic properties.
• Gels obtained at flour concentrations above 6–8% showed a solid-like behavior.
• Different gel texture properties and color can be obtained depending on tef variety.
• Tef cultivars can be utilized in gel-like food formulation.

Interest in tef [Eragrostis tef (Zucc.)Trotter] grain in food applications has increased in recent years because of its nutritional merits and the absence of gluten. With the objective of evaluating the suitability of tef for making gel type food products, gel viscoelastic properties of three varieties of tef (one brown and two white) at different concentrations (6, 8, 10, 12 & 14% w/w) were evaluated at 25 °C and 90 °C. The texture and color evolution for 16% (w/w) gels were evaluated. Proximate compositions of the flours were quantified. Rice, refined and whole wheat flours were analyzed as reference. The minimum flour concentration required for gel formation from the three tef varieties was 6–8%, similar to wheat flour. All tef flour suspensions pre-heated to 95 °C led to gels with a solid-like behavior (G′ > G″), both at 25 °C and 90 °C, with higher consistency than wheat gels at the same concentration. The dependence of viscoelastic moduli with concentration fulfilled the power law. The Avrami model was successfully fitted to the textural evolution of tef gels. Important differences were observed among tef and rice and wheat flours, probably contributed by their differences in protein, starch, lipid and fiber constituents. Gelling properties characterized suggest that tef flours would be suitable ingredients in gel food formulations.