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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/53835

    Título
    Impact of the variety of tef [Eragrostis tef (Zucc.) Trotter] on physical, sensorial and nutritional properties of gluten-free breads
    Autor
    Villanueva Barrero, MarinaAutoridad UVA Orcid
    Zeleke, Workineh AbebeAutoridad UVA Orcid
    Pérez Quirce, Sandra
    Ronda Balbás, María FelicidadAutoridad UVA Orcid
    Año del Documento
    2022
    Editorial
    MDPI
    Descripción
    Producción Científica
    Documento Fuente
    Foods, 2022, vol. 11, n. 7, 1017
    Résumé
    Tef is currently being incorporated into a wide range of foodstuff due to its high nutritional profile. This study tries to fill the information gap on the effect of tef varieties on physico-chemical, nutritional and sensorial quality of gluten-free bread. Maize starch replacement at 50, 75 and 100 g/100 g level by tef flour from three Ethiopian varieties (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) resulted in viable gluten-free breads with acceptable sensory properties, higher mineral content and lower glycemic response. Tef cultivar type and blending level significantly affected bread quality. The 50% and 75% substitution levels and the DZ-Cr-37 variety led to the highest bread volumes with the lowest firmness. Breads made with DZ-01-99 variety were darker and with more reddish crust and crumb hues than those made with the other varieties. Breads from 100% DZ-Cr-37 achieved the highest hedonic scores for color, odor, taste and texture. The Ca, Fe and Mg contents of the breads made with 100% tef were 13, 40 and 30 times, respectively, higher than those of the control bread (100% maize starch), indicating tef could be used as an excellent source of these important minerals. In addition, the rapidly digestible starch content decreased up to 28% in breads fortified with tef flour.
    Materias Unesco
    3309 Tecnología de Los Alimentos
    3309.07 Productos de Cereales
    Palabras Clave
    Tef varieties
    In vitro starch digestibility
    Mineral content
    Sensory analysis
    ISSN
    2304-8158
    Revisión por pares
    SI
    DOI
    10.3390/foods11071017
    Patrocinador
    Ministerio de Ciencia, Innovación y Universidades - Fondo Europeo de Desarrollo Regional (grant PID2019-110809RB-I00)
    Junta de Castilla y León - Fondo Europeo de Desarrollo Regional (grant VA195P20)
    Version del Editor
    https://www.mdpi.com/2304-8158/11/7/1017
    Propietario de los Derechos
    © 2022 The authors
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/53835
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
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    • DEP42 - Artículos de revista [291]
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    Foods_2022_11_1017_Villanueva et al..pdf
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