Development of healthy gluten-free ( Zucc.) flours.

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ID: 71726
2019
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Abstract
This study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), bioactive (antioxidant capacity and starch digestibility) and sensory properties of rice-tef crackers. The aim was to formulate a gluten-free product with nutritional and healthy benefits, and acceptable for consumers. Results showed than crackers enriched with white tef had a significant (p ≤ 0.05) higher concentration of all the minerals tested, except for calcium and manganese, compared to brown tef. Iron content of white tef was almost twice that of brown tef, and copper and magnesium increased from 0.12 mg/100 g and 39.2 mg/100 g in control crackers to 0.56 mg/100 g and 197 mg/100 g in white tef crackers (WT 100%), respectively. Moreover, white tef flour and crackers showed significantly higher antioxidant activity than rice or brown tef counterparts. Formulation with tef flour significantly contributed to a reduction of the rapidly available glucose and rapidly digestible starch of crackers.
Reference Key
rico2019developmentheliyon Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Rico, Daniel;Ronda, Felicidad;Villanueva, Marina;Perez Montero, Carolina;Martin-Diana, Ana Belen;
Journal Heliyon
Year 2019
DOI
10.1016/j.heliyon.2019.e02598
URL
Keywords
food science antioxidant activity gluten free cracker in vitro starch digestibility tef

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