New opportunities for gluten‐free diet:teff (Eragrostis tef) as fibre source in baking products. (27th October 2021)

• Record Type: Journal Article
• Authors: Homem, Raísa V.; Proserpio, Cristina; Cattaneo, Camilla; Rockett, Fernanda C.; Schmidt, Helena de O.; Komeroski, Marina R.; Rios, Alessandro de O.; Pagliarini, Ella; Oliveira, Viviani Ruffo de
• Is Part Of: International journal of food science & technology. Volume 57:Number 8(2022)
• Page Start: 4697
• Page End: 4704
• Publication Date: 2021-10-27
• Subjects: Acceptability -- coeliac diet -- new cereals -- purchase intention -- texture; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15395
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This study assessed physicochemical parameters of high fibre and gluten‐free breads made with teff and associated flours. Four breads samples were developed: wheat flour (T1), teff flour (T2), teff flour + cassava starch + rice flour (T3 and T4). Hedonic evaluation of sensory attributes characterising the samples was performed by coeliac and non‐coeliac subjects. Breads made with different percentages of teff flour showed huge amount of total and insoluble fibres. The wheat bread presented the highest values for pH and the texture parameters analysed, except for crumb hardness and elasticity. The sensory analysis showed that all samples made with teff were well accepted by coeliac and non‐coeliac subjects. Purchase intention and the acceptability index suggested a potential market success for the developed products. Teff flour showed promising use for its technological and nutritional values as well as sensory properties, supporting the hypothesis that it is possible to develop new gluten‐free bakery products without decreasing consumers' satisfaction. Abstract : Teff showed promising use for its technological and nutritional value. Teff can be a valuable ingredient for gluten‐free and high‐fiber diets. Sensory analyses showed that breads made with different amount of teff were well accepted by both groups.