2026-04-28T12:25:06Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/390922025-03-07T08:06:18Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

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