RT info:eu-repo/semantics/article
T1 Impact of the variety of tef [Eragrostis tef (Zucc.) Trotter] on physical, sensorial and nutritional properties of gluten-free breads
A1 Villanueva Barrero, Marina
A1 Zeleke, Workineh Abebe
A1 Pérez Quirce, Sandra
A1 Ronda Balbás, María Felicidad
K1 Tef varieties
K1 In vitro starch digestibility
K1 Mineral content
K1 Sensory analysis
K1 3309 Tecnología de Los Alimentos
K1 3309.07 Productos de Cereales
AB Tef is currently being incorporated into a wide range of foodstuff due to its high nutritionalprofile. 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 and100 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 andlower 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 withthe lowest firmness. Breads made with DZ-01-99 variety were darker and with more reddish crustand crumb hues than those made with the other varieties. Breads from 100% DZ-Cr-37 achieved thehighest hedonic scores for color, odor, taste and texture. The Ca, Fe and Mg contents of the breadsmade 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.
PB MDPI
SN 2304-8158
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/53835
UL https://uvadoc.uva.es/handle/10324/53835
LA eng
NO Foods, 2022, vol. 11, n. 7, 1017
NO Producción Científica
DS UVaDOC
RD 03-mar-2025