alexa Physical, Textural and Sensory Characteristics of Glute
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Physical, Textural and Sensory Characteristics of Gluten Free Muffins Prepared with Teff Flour (Eragrostistef (ZUCC) Trotter)

Tess M, Bhaduri S, Ghatak R and Navder KP*

CUNY School of Public Health at Hunter College, 2180 Third Avenue, 10035, New York, USA

*Corresponding Author:
Navder KP
CUNY School of Public Health at Hunter College
2180 Third Avenue, 10035, New York, USA
Tel: 212396 7775
E-mail: [email protected]

Received Date: June 25, 2015 Accepted Date: July 11, 2015 Published Date: July 18, 2015

Citation: Tess M, Bhaduri S, Ghatak R Navder KP (2015) Physical, Textural and Sensory Characteristics of Gluten Free Muffins Prepared with Teff Flour (Eragrostistef (ZUCC) Trotter). J Food Process Technol 6:490. doi: 10.4172/2157-7110.1000490

Copyright: © 2015 Tess M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Since the enrichment of gluten-free cereal products is not mandatory there is a need for improving nutritional content of glutenfree diets by incorporating alternative gluten-free grains that are naturally abundant in nutrients. This study examined the effects of substitution of rice flour (control) with teff flour at 25%, 50%, 75% and 100% on the physical, textural, and sensory characteristics of gluten free muffins. A decrease in height of baked muffins was observed with an increase in the percentage of teff flour. Muffins with 75% and 100% teff flour had very viscous batters with significantly lower line spread tests compared to control rice muffins. Specific gravity was not significantly different between teff muffins, but all teff variations were significantly lower than the control. Textural measurements made using TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) showed no significant difference between the control, 25% and 50% teff muffins but the 75% and 100% teff muffins were significantly harder. Springiness was significantly lower when the teff muffins were compared to the control, but no differences were found between teff variations. Substitutions up to 50% with teff flour were acceptable to the panelists. Friedman’s rank test showed no significant difference in the overall liking between control, 25% and 50% teff muffins. This study demonstrates that substituting 50% rice flour with teff not only produces acceptable gluten free muffins, but these are more nutritious because of their higher protein (27%), iron (2095%), calcium (25%) and fiber (221%) contents.

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