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Please use this identifier to cite or link to this item: http://uvadoc.uva.es/handle/10324/32640
Title: The effect of mechanical kneading and absit preparation difference on tef injera quality
Authors: Assefa, Yoseph Legesse
Emire, Shimelis Admassu
Abebe Zeleke, Workineh
Villanueva Barrero, Marina
Ronda Balbás, Felicidad
Issue Date: 2018
Publisher: Academic Journals
Description: Producción Científica
Citation: African Journal of Food Science, October 2018, vol. 12, n. 10, p. 246-253
Abstract: The aim of this study was to investigate the effect of mechanical kneading and ‘absit’ preparation difference on the quality of tef injera, the staple food of Ethiopians. Standard methods were adopted to determine the starch fraction, total phenol, flavonoid, phytate and tannins of injera. Sensory injera quality was assessed using 9-point-hedonic scale. Change in kneading conditions (time/speed) did not significantly affect the free sugar (FSG), slowly digestible starch (SDS), resistant starch (RS), total starch(TS) and starch digestion rate index (SDRI). On the other hand, significant variation was observed in rapidly available glucose and rapidly digestible starch (RAG and RDS). Flavonoids, total phenolics and phytate contents varied significantly at different kneading time- speed combinations. Injera sensory quality was also significantly affected due to change in kneading conditions. Kneading condition 5 (3 min at speed 6) has the highest injera overall acceptability while kneading condition 9 (7 min at speed 12) had the lowest. In addition to kneading conditions, absit preparation (water to fermented dough ratio) was also found to affect the quality of tef injera. Absit # 3 made from 100 ml of fermented dough and 900 ml of water had the highest injera overall acceptability while, the lowest was observed on Absit # 4 made from 300 ml of fermented dough and 100 ml of water. In conclusion, both kneading and absit preparation significantly influenced starch hydrolysis, flavonoids, total phenolics and phytate contents as well as sensory quality of injera.
Classification: Kneading
Sensory quality
Absit preparation
Starch fractions
Polyphenols
ISSN: 1996-0794
Peer Review: SI
DOI: 10.5897/AJFS2018.1722
Sponsor: Ministerio de Economía y Competitividad - FEDER (AGL2015- 63849-C2-2-R)
Junta de Castilla y León) - FEDER (Project VA072P17)
Publisher Version: https://academicjournals.org/journal/AJFS
Language: eng
URI: http://uvadoc.uva.es/handle/10324/32640
Rights: info:eu-repo/semantics/openAccess
Appears in Collections:DEP42 - Artículos de revista

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