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

2021 ◽  
Author(s):  
Raquel Viviane Haas ◽  
Raísa Vieira Homem ◽  
Deise Vitória Farias ◽  
Helena de Oliveira Schmidt ◽  
Fernanda Camboim Rockett ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Eragrostis Tef ◽  
Gluten Free

scholarly journals Nutritional composition and sensory quality of injera prepared from tef (Eragrostis tef (Zucc.) Trotter) complemented with lupine (Lupinus spp.)

2021 ◽  
Vol 7 (1) ◽  
pp. 1862469
Author(s):  
Lamesgen Yegrem ◽  
Solomon Abera ◽  
Melese Temesgen
Keyword(s):  
Sensory Quality ◽  
Nutritional Composition ◽  
Eragrostis Tef

Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality

2017 ◽  
Vol 42 (3) ◽  
pp. e13551 ◽  
Author(s):  
Carlos Ceballos-González ◽  
Johana Bolívar-Monsalve ◽  
Cristina Ramírez-Toro ◽  
Germán A. Bolívar
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Lactic Acid Fermentation ◽  
Gluten Free ◽  
Acid Fermentation

Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies

2020 ◽  
Vol 29 (7) ◽  
pp. 661-670
Author(s):  
Amanda Oliveira Magalhães ◽  
Eliane Teixeira Mársico ◽  
Manoel Soares Soares Júnior ◽  
Márcio Caliari ◽  
Maria Lúcia Guerra Monteiro
Keyword(s):  
Sensory Quality ◽  
Rice Flour ◽  
Gluten Free

Biochemical and technological characterization of two C 4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef

2019 ◽  
Vol 97 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Elena Galassi ◽  
Federica Taddei ◽  
Roberto Ciccoritti ◽  
Francesca Nocente ◽  
Laura Gazza
Keyword(s):  
Sorghum Bicolor ◽  
Eragrostis Tef ◽  
Gluten Free

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

2019 ◽  
Vol 18 (6) ◽  
pp. 535-548 ◽  
Author(s):  
Raisa Vieira Homem ◽  
Aline dos Santos Joaquim ◽  
Henrique Pimentel da Silva ◽  
Sabrina Mello Evangelista ◽  
Marina Rocha Komeroski ◽  
...  
Keyword(s):  
Eragrostis Tef ◽  
Gluten Free ◽  
Technological Quality

scholarly journals Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

2018 ◽  
Vol 54 (4) ◽  
pp. 1121-1129 ◽  
Author(s):  
Urszula Krupa‐Kozak ◽  
Natalia Drabińska ◽  
Cristina M. Rosell ◽  
Costantino Fadda ◽  
Andrzej Anders ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Gluten Free ◽  
Technological Properties ◽  
Sponge Cake ◽  
Leaf Powder

Utilization of small broken riceberry flour in gluten-free bread

2019 ◽  
Vol 25 (6) ◽  
pp. 515-522
Author(s):  
Numfon Rakkhumkaew ◽  
Yuparat Boonsri ◽  
Arunwadee Sukchum
Keyword(s):  
Xanthan Gum ◽  
Sensory Quality ◽  
Amylose Content ◽  
Rice Flour ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Significant Difference

The aim of this study was to develop gluten-free bread formulations based on small broken riceberry flour, by using different ratios of rice flour and xanthan gum. Small broken riceberry and rice flour could be classified as low in amylose content (15.70 g and 20.50 g/100 g dry matter for small broken riceberry and rice flour, respectively). Additionally, small broken riceberry flour contained a total phenolic and total anthocyanin content approximately 500 times higher than that of rice flour. The addition of increased amounts of small broken riceberry flour and xanthan gum resulted in darker coloured gluten-free bread. However, there was no significant difference regarding moisture and specific volume. The increase of small broken riceberry flour and xanthan gum also led to a significant increase in the firmness of bread crumbs. The sensory evaluation showed differences in flavour, texture and overall liking, since adding small broken riceberry flour tended to make gluten-free bread more favourable. Bread containing rice flour and small broken riceberry flour in the ratio of 30:70 and 1.0% xanthan gum was selected on the basis of the sensory quality. Moreover, such bread also contained high levels of total phenolic and anthocyanin content.

scholarly journals Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110065
Author(s):  
Marina Villanueva ◽  
Workineh Abebe ◽  
Concha Collar ◽  
Felicidad Ronda
Keyword(s):  
Thermal Properties ◽  
Bread Quality ◽  
Eragrostis Tef ◽  
Gluten Free

Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 128-136 ◽  
Author(s):  
Gilsimeire Morais Bastos ◽  
Manoel Soares Soares Júnior ◽  
Márcio Caliari ◽  
Andressa Louise de Araujo Pereira ◽  
Carla Cristina de Morais ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Gluten Free ◽  
Potato Pulp ◽  
Amaranth Flour
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