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dc.contributor.authorAssefa, Yoseph Legesse
dc.contributor.authorEmire, Shimelis Admassu
dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorAbebe Zeleke, Workineh
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2018-11-14T09:49:04Z
dc.date.available2018-11-14T09:49:04Z
dc.date.issued2018
dc.identifier.citationFood Chemistry, November 2018, vol. 266, n. 15, p. 155-160es
dc.identifier.issn0308-8146es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/32636
dc.descriptionProducción Científicaes
dc.description.abstractInjera is an Ethiopian flat bread that is mostly made from tef flour. Injera making on an industrial scale holds a significant economic and social interest but requires a thorough study of how the process variables affect the product quality. The aim of this work was to investigate the effects of mill type (hammer, disc, and blade) on injera sensory quality and starch digestibility. The application of software for the determination of injera quality descriptors and its comparison with visual human eye evaluation was also established. Injera made with disc mill flour had higher overall acceptability (6.6) than that obtained from hammer mill (4.2) and blade mill (4.1) flours. The injera made with blade mill flour obtained the lowest rapidly available glucose and rapidly digestible starch. The outcome of introducing software for the determinations of injera number of eyes was found effective; its difference with human eye determination was insignificant.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.classificationTefes
dc.subject.classificationMillinges
dc.subject.classificationInjera qualityes
dc.subject.classificationSensory quality evaluation softwarees
dc.titleInfluence of milling type on tef injera qualityes
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2018.05.126es
dc.relation.publisherversionwww.elsevier.comes
dc.identifier.publicationfirstpage155es
dc.identifier.publicationissue15es
dc.identifier.publicationlastpage160es
dc.identifier.publicationtitleFood Chemistryes
dc.identifier.publicationvolume266es
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía y Competitividad - FEDER (AGL2015-63849-C2-2-R)es
dc.description.projectJunta de Castilla y León - FEDER (Project VA072P17)es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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