2024-03-29T05:22:13Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/326362021-06-23T11:19:36Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Influence of milling type on tef injera quality
Assefa, Yoseph Legesse
Emire, Shimelis Admassu
Villanueva Barrero, Marina
Abebe Zeleke, Workineh
Ronda Balbás, María Felicidad
Tef
Milling
Injera quality
Sensory quality evaluation software
Producción Científica
Injera is an Ethiopian flat bread that is mostly made from tef flour. Injera making on an industrial scale holds a significant economic and social interest but requires a thorough study of how the process variables affect the product quality. The aim of this work was to investigate the effects of mill type (hammer, disc, and blade) on injera sensory quality and starch digestibility. The application of software for the determination of injera quality descriptors and its comparison with visual human eye evaluation was also established. Injera made with disc mill flour had higher overall acceptability (6.6) than that obtained from hammer mill (4.2) and blade mill (4.1) flours. The injera made with blade mill flour obtained the lowest rapidly available glucose and rapidly digestible starch. The outcome of introducing software for the determinations of injera number of eyes was found effective; its difference with human eye determination was insignificant.
Ministerio de Economía y Competitividad - FEDER (AGL2015-63849-C2-2-R)
Junta de Castilla y León - FEDER (Project VA072P17)
2018-11-14T09:49:04Z
2018-11-14T09:49:04Z
2018
info:eu-repo/semantics/article
https://doi.org/10.1016/j.foodchem.2018.05.126
Food Chemistry, November 2018, vol. 266, n. 15, p. 155-160
0308-8146
http://uvadoc.uva.es/handle/10324/32636
155
15
160
Food Chemistry
266
eng
www.elsevier.com
Attribution-NonCommercial-NoDerivatives 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
application/pdf
Elsevier