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. Â© 2021 Institute of Food Science and Technology.
Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products.
V. R. de Oliveira, Postgraduate Program in Food, Nutrition and Health - Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2400, Santa Cecilia, Porto Alegre, RS, 90035-003 Brazil. Fax +555133085610. E-mail email@example.com
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Homem, R. V., Doneda, D., Kist, T. L., Venzke, J. G., Silva, V. L. da, Oliveira, V. R. de; Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products.. IFIS Food and Health Sciences Database 2022; doi:
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