RT info:eu-repo/semantics/article
T1 Influence of milling type on tef injera quality
A1 Assefa, Yoseph Legesse
A1 Emire, Shimelis Admassu
A1 Villanueva Barrero, Marina
A1 Abebe Zeleke, Workineh
A1 Ronda Balbás, María Felicidad
K1 Tef
K1 Milling
K1 Injera quality
K1 Sensory quality evaluation software
AB 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.
PB Elsevier
SN 0308-8146
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/32636
UL http://uvadoc.uva.es/handle/10324/32636
LA eng
NO Food Chemistry, November 2018, vol. 266, n. 15, p. 155-160
NO Producción Científica
DS UVaDOC
RD 22-dic-2024