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Objectives The objective of this work was to elaborate cakes with different percentages of teff, to determine chemical, physical and sensory characteristics to evaluate teff flour potential in cakes. Methods Cakes formulations were compared: T1 – 100% teff flour, T2 – 75% teff flour, 12,5% rice flour, 12,5% cassava starch, T3 – 50% teff flour, 25% rice flour, 25% cassava starch and T4 – 25% teff flour, 37,5% rice flour, 37,5% cassava starch. Proximate composition was evaluated. All treatments had their height and weight analyzed before and after baking. Weight loss was calculated by weight difference before and after baking and yield was measured after baking and divided by the weight of the raw dough before baking. Cakes crust and crumb colors were determined using a colorimeter and expressed by luminosity (L), chromaticity (a* and b*) and firmness was evaluated using the Stable Micro Systems texturometer. All the analyses were performed in triplicate. 60 non-celiac judges of both genders were randomly and voluntarily recruited from the University and evaluated acceptability and purchase intention, according to the hedonic scale. The results were evaluated by variance analysis and the means compared by Tukey test (P ≤ 0.05). For sensory analysis this study was approved by ethics Committee and received protocol n° 63,481,317.0.0000.5347. Results The results showed that higher percentages of teff increased total levels of ash and did not alter the protein content. In the physical analyses, the highest concentrations of teff did not alter after-baking height, before and after baking weight, yield, and also, color and luminosity of cakes crumb. About sensory analysis the attributes appearance, color and odor did not show significantly difference among the treatments. Treatment T1 was the one that received the lowest mean (5.03), which according to the hedonic scale would be “I did not like it nor did I dislike it”. Regarding the purchase intention, the different treatments of processed cakes, did not show significantly difference between treatments T3 and T2 (3.25 and 3.08 - “I doubt if I would buy”). The treatments T2, T3 and T4 obtained acceptance rates higher than 70%. Conclusions The use of teff flour in cakes could be a promising alternative for celiac people and those cannot consume gluten. Funding Sources To Universidade Federal do Rio Grande do Sul for financial support.

Summary This article aimed to evaluate the chemical, technological and sensory characteristics of gluten‐free cakes made with teff (Eragrostis tef). Four cakes were evaluated: T1, 100% teff flour; T2, 75% teff flour, 12.5% rice flour, 12.5% cassava starch; T3, 50% teff flour, 25% rice flour, 25% cassava starch and T4, 25% teff flour, 37.5% rice flour, 37.5% cassava starch. Higher percentages of teff increased total ash. For apparent and specific volumes, T4 was the one with the highest mean. In sensory analysis, the attributes of appearance, colour and odour did not have significant difference among treatments. T1 received the lowest overall average for flavour (5.03). Regarding the purchase intention, the cakes did not show significant difference between T3 and T2 (3.25 and 3.08). T2, T3 and T4 obtained acceptance index higher than 70%. The use of teff flour in cakes can be promising in gluten free diet.

A transição nutricional ocorrida no Brasil, nos últimos anos, levou de um país caracterizado pela desnutrição para um país com aumento de sobrepeso e de obesidade, juntamente com o aumento expressivo de doenças crônicas. O Ministério da Saúde

Objectives This work aimed to evaluate nutritional and technological characteristics of cookies with low sugar content and added with milk proteins. Methods The cookies samples were made and evaluated at the Dietetic Laboratory and at the Bioactive Compounds Laboratory of the Institute of Food Science of Federal University of Rio Grande do Sul (UFRGS).Five formulations were made: S- standard; NC- casein and sugar reduction; NW- whey protein and sugar reduction; CC- casein, cocoa and sugar reduction; CW- whey protein, cocoa and sugar reduction. The doughs were mixed, kneaded, and the cookies placed in rectangular baking trays. A conventional oven was previously preheated for 20 minutes under 180°C and then the cookies were baked for 15 minutes under 180°C. Physical analysis was performed on cookies at room temperature (23°C),  before and after baking, in order to determine weight, height, diameter, weight loss, yield, apparent volume, specific volume and spread ratio.The color of cookies was measured by a colorimeter (Chrona Meter CR400 model). All readings were performed in triplicate, and the equipment sensor was placed carefully on the samples. Hardness determination of the cookies was performed on a TA.XT2 texturometer. The proximate composition was evaluated on samples after baking. The analyses carried out were moisture, ashes, lipids, proteins and were performed in triplicate. Results The cookies developed in this work presented similar technological quality for apparent volume, specific volume, spread ratio and yield. High protein and ashes content, lower moisture and low sugar concentration were also observed. NW presented similar luminosity, appearance, texture and color when compared to the treatment S. Casein treatments NC and CC did not emerge as good cookie formulations, did not show promising technological and was not considered a viable alternative, unlike cocoa powder, which possibly covered up the sugar shortage and proved to be a promising ingredient in cookie formulation. Conclusions Based on the analyses performed in the present study, it can be suggested that the cookies made with low sugar content and added with WP had appropriate chemical and technological characteristics as a new alternative. Funding Sources We are grateful to Universidade Federal do Rio Grande Sul (UFRGS), CNPq and CAPES for providing scholarship to our researchers.

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