Effect of Teff (
            <i>Eragrostis tef</i>
            ) on Chemical and Technological Quality of Gluten-free Breads

Homem, Raísa Vieira; Joaquim, Aline dos Santos; Silva, Henrique Pimentel da; Evangelista, Sabrina Mello; Komeroski, Marina Rocha; Doneda, Divair; Rockett, Fernanda Camboim; Schmidt, Helena de Oliveira; Rios, Alessandro de Oliveira; Schäfer, Laura; Rodrigues, Carlos Eduardo; Kist, Tarso B. Ledur; Oliveira, Viviani Ruffo de

doi:10.1080/15428052.2019.1679314

Cited by 5 publications

(4 citation statements)

References 16 publications

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“…Methionine content was the lowest, while glutamic acid was the highest in B2 and B3. These results are in accordance with other recent studies on gluten-free bread made with teff [52].…”

Section: Total Proteins and Amino Acid Profilesupporting

confidence: 94%

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Iriondo‐DeHond

Iriondo-DeHond³

et al. 2020

Molecules

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This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.

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“…Methionine content was the lowest, while glutamic acid was the highest in B2 and B3. These results are in accordance with other recent studies on gluten-free bread made with teff [52].…”

Section: Total Proteins and Amino Acid Profilesupporting

confidence: 94%

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Iriondo‐DeHond

Iriondo-DeHond³

et al. 2020

Molecules

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“…In the white grain tef breads, a slight decline in crumb lightness was also observed with the highest addition of tef flour, ranging from −5.6% (DZ-Cr-387) to −8.9% (DZ-Cr-37). Similar decreases were also found on slice lightness with grain tef flour addition in earlier works, and this could be attributed to bran particles in wholegrain flours that led to a darker crumb color [ 11 , 17 ]. The hue of the crumb, in which the color is mainly associated to the original color of ingredients, decreased gradually with the addition of tef flour, up to 55% for DZ-01-99 brown tef variety, 12% with DZ-Cr-387 variety and 9% with DZ-Cr-37 variety.…”

Section: Resultssupporting

confidence: 83%

“…Sourdough technology was applied in order to improve the sensorial quality of gluten-free breads from tef [ 9 ]. The potential for improving the quality of tef-based GF bread by enhancing their protein composite networks through the incorporation of enzymes and hydrocolloids was also evaluated [ 10 , 11 ]. These studies were limited to commercially available tef types (white and brown), and there is a lack of information on the impact of tef variety type and incorporation level in GF bread formulations.…”

Section: Introductionmentioning

confidence: 99%

Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads

Villanueva

Abebe

Pérez-Quirce

et al. 2022

Foods

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Tef is currently being incorporated into a wide range of foodstuff due to its high nutritional profile. 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 and 100 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 and lower 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 with the lowest firmness. Breads made with DZ-01-99 variety were darker and with more reddish crust and crumb hues than those made with the other varieties. Breads from 100% DZ-Cr-37 achieved the highest hedonic scores for color, odor, taste and texture. The Ca, Fe and Mg contents of the breads made 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.

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“…Teff (Eragrostis tef) is a native plant from Ethiopia and Eritrea, existing for more than 6,000 years and has been used until today to make flour in injera: a fermented Ethiopian pancake (Zhu, 2018). Nowadays, it has been consumed in the United States, Australia, Brazil, Canada, South Africa and Kenya, mostly as fodder, as well as thickener in soups, stews and sauces (Daba, 2017;Homem et al, 2020). Assefa et al (2015) described the wide genetic variability of teff, mentioning the benefits that the range of the plant varieties.…”

Section: Introductionmentioning

confidence: 99%

Potential of teff (Eragrostis tef) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality

Haas

Homem

Farias

et al. 2021

Int J of Food Sci Tech

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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.

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Effect of Teff ( Eragrostis tef ) on Chemical and Technological Quality of Gluten-free Breads

Cited by 5 publications

References 16 publications

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads

Potential of teff (Eragrostis tef) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality

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