RT info:eu-repo/semantics/article
T1 Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours
A1 Rico, Daniel
A1 Ronda Balbás, María Felicidad
A1 Villanueva Barrero, Marina
A1 Pérez Montero, Carolina
A1 Martín Diana, Ana Belén
K1 Food science
K1 Tef
K1 Cracker
K1 Antioxidant activity
K1 In vitro starch digestibility
K1 Gluten free
K1 3309.14 Elaboración de Alimentos
AB 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.
PB Elsevier
SN 2405-8440
YR 2019
FD 2019
LK http://uvadoc.uva.es/handle/10324/39092
UL http://uvadoc.uva.es/handle/10324/39092
LA eng
NO Heliyon, 2019, Volume 5, Issue 10
NO Producción Científica
DS UVaDOC
RD 19-abr-2024