Influence of tef flour and its association with other flours on the nutritional,technological, and sensory quality of bakery products |
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| Authors: | Raisa Vieira Homem Divair Doneda Tarso Ledur Kist Janaína Guimarães Venzke Vanuska Lima da Silva Viviani Ruffo de Oliveira |
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| Affiliation: | 1. Postgraduate Program in Food, Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2400, Santa Cecília, Porto Alegre, RS, 90035-003 Brazil;2. Department of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2400, Santa Cecília, Porto Alegre, RS, 90035-003 Brazil;3. Department of Biophysics, Institute of Biosciences, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, Porto Alegre, RS, 9500 - 91501-970 Brazil |
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| 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. |
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| Keywords: | Chemical analyses extruded gluten-free physical analyses |
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