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oai:uvadoc.uva.es:10324/538352025-02-21T12:07:54Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Villanueva Barrero, Marina Zeleke, Workineh Abebe Pérez Quirce, Sandra Ronda Balbás, María Felicidad 2022-07-04T09:20:25Z 2022-07-04T09:20:25Z 2022 Foods, 2022, vol. 11, n. 7, 1017 2304-8158 https://uvadoc.uva.es/handle/10324/53835 10.3390/foods11071017 1017 7 Foods 11 2304-8158 Producción Científica 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. 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) application/pdf eng MDPI info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ © 2022 The authors Atribución 4.0 Internacional Tef varieties In vitro starch digestibility Mineral content Sensory analysis 3309 Tecnología de Los Alimentos 3309.07 Productos de Cereales Impact of the variety of tef [Eragrostis tef (Zucc.) Trotter] on physical, sensorial and nutritional properties of gluten-free breads info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.mdpi.com/2304-8158/11/7/1017 SI