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dc.contributor.authorAssefa, Yoseph Legesse
dc.contributor.authorEmire, Shimelis Admassu
dc.contributor.authorAbebe Zeleke, Workineh
dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2018-11-14T10:13:24Z
dc.date.available2018-11-14T10:13:24Z
dc.date.issued2018
dc.identifier.citationAfrican Journal of Food Science, October 2018, vol. 12, n. 10, p. 246-253es
dc.identifier.issn1996-0794es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/32640
dc.descriptionProducción Científicaes
dc.description.abstractThe 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.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherAcademic Journalses
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.classificationKneadinges
dc.subject.classificationSensory qualityes
dc.subject.classificationAbsit preparationes
dc.subject.classificationStarch fractionses
dc.subject.classificationPolyphenolses
dc.titleThe effect of mechanical kneading and absit preparation difference on tef injera qualityes
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doi10.5897/AJFS2018.1722es
dc.relation.publisherversionhttps://academicjournals.org/journal/AJFSes
dc.identifier.publicationfirstpage246es
dc.identifier.publicationissue10es
dc.identifier.publicationlastpage253es
dc.identifier.publicationtitleAfrican Journal of Food Sciencees
dc.identifier.publicationvolume12es
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía y Competitividad - FEDER (AGL2015- 63849-C2-2-R)es
dc.description.projectJunta de Castilla y León) - FEDER (Project VA072P17)es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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