RT info:eu-repo/semantics/article
T1 The effect of mechanical kneading and absit preparation difference on tef injera quality
A1 Assefa, Yoseph Legesse
A1 Emire, Shimelis Admassu
A1 Abebe Zeleke, Workineh
A1 Villanueva Barrero, Marina
A1 Ronda Balbás, María Felicidad
K1 Kneading
K1 Sensory quality
K1 Absit preparation
K1 Starch fractions
K1 Polyphenols
AB 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 wasalso 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.
PB Academic Journals
SN 1996-0794
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/32640
UL http://uvadoc.uva.es/handle/10324/32640
LA eng
NO African Journal of Food Science, October 2018, vol. 12, n. 10, p. 246-253
NO Producción Científica
DS UVaDOC
RD 24-abr-2024