Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products

Abstract

The objective of this study was to investigate chemical, technological, and sensory quality of tef in products made exclusively with tef flour and tef flour associated with other flours. The selection of the studies and the extraction of information were carried out through research in several databases. Tef flour was used in cakes, cookies, breads, cupcakes, muffins, and extruded snacks. Bread was the most evaluated product with tef flour associated with other flours or exclusively. Most of the outcomes were with tef (5-50%) associated with other flours. Increased levels of fibers, minerals, antioxidant capacity, and flavonoids were noted according to the percentage of tef. Technological characteristics demonstrated that these products showed intermediate final quality, due to the characteristics of volume, specific volume, firmness, and luminosity. Regarding sensory quality, studies that used (5-35%) tef flour associated with other flours were well-accepted.

Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology

“…Composite flours can be used in the cookie production to improve the nutritional and functional values of cookies. The replacement of wheat flour with flours from cereals such as corn, rice, teff, and sorghum and legumes such as chickpea and kidney bean have been investigated (de Castro et al, 2022; Homem et al, 2022; Sibian & Riar, 2020, 2021, Zoghi et al, 2021). Moreover, the use of various seeds including quinoa and chia seeds (Goyat et al, 2018; Lucini Mas et al, 2020), flaxseed (Rajiv et al, 2012), hemp seed (Ertaş & Aslan, 2020), okra seed (Hu et al, 2020), and grape seed (Acun & Gül, 2014) have been evaluated.…”