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    Por favor, use este identificador para citar o enlazar este ítem:http://uvadoc.uva.es/handle/10324/32636

    Título
    Influence of milling type on tef injera quality
    Autor
    Assefa, Yoseph Legesse
    Emire, Shimelis Admassu
    Villanueva Barrero, MarinaAutoridad UVA Orcid
    Zeleke, Workineh AbebeAutoridad UVA Orcid
    Ronda Balbás, María FelicidadAutoridad UVA Orcid
    Año del Documento
    2018
    Editorial
    Elsevier
    Descripción
    Producción Científica
    Documento Fuente
    Food Chemistry, November 2018, vol. 266, n. 15, p. 155-160
    Résumé
    Injera 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.
    Palabras Clave
    Tef
    Milling
    Injera quality
    Sensory quality evaluation software
    ISSN
    0308-8146
    Revisión por pares
    SI
    DOI
    10.1016/j.foodchem.2018.05.126
    Patrocinador
    Ministerio de Economía y Competitividad - FEDER (AGL2015-63849-C2-2-R)
    Junta de Castilla y León - FEDER (Project VA072P17)
    Version del Editor
    www.elsevier.com
    Idioma
    eng
    URI
    http://uvadoc.uva.es/handle/10324/32636
    Derechos
    openAccess
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    • DEP42 - Artículos de revista [291]
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    Attribution-NonCommercial-NoDerivatives 4.0 InternationalExcepté là où spécifié autrement, la license de ce document est décrite en tant que Attribution-NonCommercial-NoDerivatives 4.0 International

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