2026-04-23T20:20:34Zhttps://uvadoc.uva.es/oai/request

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

Impact of the variety of tef [Eragrostis tef (Zucc.) Trotter] on physical, sensorial and nutritional properties of gluten-free breads Villanueva Barrero, Marina Zeleke, Workineh Abebe Pérez Quirce, Sandra Ronda Balbás, María Felicidad 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. 2022-07-04T09:20:25Z 2022-07-04T09:20:25Z 2022 info:eu-repo/semantics/article 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 eng https://www.mdpi.com/2304-8158/11/7/1017 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ © 2022 The authors Atribución 4.0 Internacional MDPI SI