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dc.contributor.authorRico, Daniel
dc.contributor.authorRonda Balbás, María Felicidad 
dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorPérez Montero, Carolina
dc.contributor.authorMartín-Diana, Ana Belén
dc.date.accessioned2019-11-08T10:44:03Z
dc.date.available2019-11-08T10:44:03Z
dc.date.issued2019
dc.identifier.citationHeliyon, 2019, Volume 5, Issue 10es
dc.identifier.issn2405-8440es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/39092
dc.descriptionProducción Científicaes
dc.description.abstractThis study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch digestibility) and sensory properties of rice-tef crackers. The aim was to formulate a gluten-free product with nutritional and healthy benefits, and acceptable for consumers. Results showed than crackers enriched with white tef had a significant (p ≤ 0.05) higher concentration of all the minerals tested, except for calcium and manganese, compared to brown tef. Iron content of white tef was almost twice that of brown tef, and copper and magnesium increased from 0.12 mg/100 g and 39.2 mg/100 g in control crackers to 0.56 mg/100 g and 197 mg/100 g in white tef crackers (WT 100%), respectively. Moreover, white tef flour and crackers showed significantly higher antioxidant activity than rice or brown tef counterparts. Formulation with tef flour significantly contributed to a reduction of the rapidly available glucose and rapidly digestible starch of crackers.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.classificationFood sciencees
dc.subject.classificationTefes
dc.subject.classificationCrackeres
dc.subject.classificationAntioxidant activityes
dc.subject.classificationIn vitro starch digestibilityes
dc.subject.classificationGluten freees
dc.titleDevelopment of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flourses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doi10.1016/j.heliyon.2019.e02598es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S2405844019362589?via%3Dihub#ack0010es
dc.identifier.publicationfirstpagee02598es
dc.identifier.publicationissue10es
dc.identifier.publicationtitleHeliyones
dc.identifier.publicationvolume5es
dc.peerreviewedSIes
dc.description.projectThis work was supported by the project NUGAFU PEP-2011-513 funded by Agrarian Technological Institute of Castilla and Leon (ITACyL) and by the Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) (AGL2015-63849-C2-2-R) and the Junta de Castilla y León/FEDER (VA072P17).es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones
dc.subject.unesco3309.14 Elaboración de Alimentoses


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