Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef)
نویسندگان
چکیده
منابع مشابه
Effects of Replacing Breadcrumbs and Soy Protein with Teff (Eragrostis tef) Flour on Physicochemical and Sensory Characteristics of Typical Hamburgers
Background and Objectives: Nowadays, interests in ready-to-eat foods, especially ordinary burgers, have increased. To produce typical burgers, breadcrumbs and soybean meals are commonly used as fillers. Use of breadcrumbs and soybean meals in regular burgers limits choice of consumers with allergies. The aim of this study was to produce typical hamburger products by replacing breadcrumbs and so...
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The aim of this study was to evaluate the effect of Supplementations of teff (Eragrostis teff (ZUCC.) Trotter) grain flour to wheat flour at 0, 5, 10, 15 and 20% levels on organoleptic and nutritional evaluation of the supplemented bread. Protein, moisture, ash and falling number as well as rheological evaluation were estimated for prepared flour blends and dough. Besides, organoleptic assessme...
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Background: The presence of gluten proteins in rice flour leads to some problems for patients of celiac; a digestive autoimmune disease. Consumption of a non-gluten regime can decrease the effects of this disease. The aim of this study was to produce a non-gluten cake with an appropriate quality and high nutritional value by using rice flour, quinoa flour, Persian gums, and Tragacanth. Methods...
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This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...
متن کاملNutritional and Sensory Evaluation of Injera Prepared from tef and Eragrostis curvula (Schrad.) Nees. Flours with Sorghum Blends
Injera is a fermented, sour bread consumed as a staple food in Eritrea and Ethiopia. The bread can be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. This study assessed the acceptability of injera prepared using grains of a closely related but underutilized grass, Eragrostis curvula (Schrad.) Nees. The nutritive value of the grains was c...
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ژورنال
عنوان ژورنال: Current Developments in Nutrition
سال: 2020
ISSN: 2475-2991
DOI: 10.1093/cdn/nzaa052_036