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.
With the purpose of evaluating quick-salted fish cakes as a food, proximate chemical analyses, protein quality (Protein Efficiency Ratio and Net Protein Utilization) and bacterial counts of cakes, freshly made and stored for 18 months at an ambient tropical temperature, were de termmed. The cakes were found to contain an average of 30% protein, 60% salt and 10% moisture. Freshly made cakes were found to be superior, and ll-month-old cakes slightly inferior to casein, in both PER and NPU values Finally, total plate and halophilic counts of freshly made cakes, already low (9,000 and 12,000/g, respectively), were found to decrease to ahnost zero after 18 months. Considering present U.S. Recommended Daily Allowances for high quality protein foods, it was calculated that each 45&g cake, costing $0.44, would be sufficient to cover the daily protein needs of three adults or possibly two adults and two young children. The average daily protein cost for each adult would be $0.15.
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