2024-03-29T07:21:26Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/390922021-06-23T11:19:56Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours
Rico, Daniel
Ronda Balbás, María Felicidad
Villanueva Barrero, Marina
Pérez Montero, Carolina
Martín Diana, Ana Belén
Food science
Tef
Cracker
Antioxidant activity
In vitro starch digestibility
Gluten free
3309.14 Elaboración de Alimentos
Producción Científica
This 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.
This 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).
2019-11-08T10:44:03Z
2019-11-08T10:44:03Z
2019
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
https://doi.org/10.1016/j.heliyon.2019.e02598
Heliyon, 2019, Volume 5, Issue 10
2405-8440
http://uvadoc.uva.es/handle/10324/39092
e02598
10
Heliyon
5
eng
https://www.sciencedirect.com/science/article/pii/S2405844019362589?via%3Dihub#ack0010
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
application/pdf
Elsevier