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Título
Influence of milling type on tef injera quality
Autor
Año del Documento
2018
Editorial
Elsevier
Descripción
Producción Científica
Documento Fuente
Food Chemistry, November 2018, vol. 266, n. 15, p. 155-160
Zusammenfassung
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.
Palabras Clave
Tef
Milling
Injera quality
Sensory quality evaluation software
ISSN
0308-8146
Revisión por pares
SI
Patrocinador
Ministerio de Economía y Competitividad - FEDER (AGL2015-63849-C2-2-R)
Junta de Castilla y León - FEDER (Project VA072P17)
Junta de Castilla y León - FEDER (Project VA072P17)
Version del Editor
Idioma
eng
Derechos
openAccess
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