2026-04-27T13:47:07Zhttps://uvadoc.uva.es/oai/request

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

00925njm 22002777a 4500 dc Rico Bargués, Daniel author Ronda Balbás, María Felicidad author Villanueva Barrero, Marina author Pérez Montero, Carolina author Martín Diana, Ana Belén author 2019 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. 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 Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours