Journal of Food Processing & Technology

Navder KP

Publications

• Research Article
  Physical, Textural and Sensory Characteristics of Gluten Free Muffins Prepared with Teff Flour (Eragrostistef (ZUCC) Trotter)
  Author(s): Tess M, Bhaduri S, Ghatak R and Navder KPTess M, Bhaduri S, Ghatak R and Navder KP
  
  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 (Textur.. View More»
  DOI: 10.4172/2157-7110.1000490

  Abstract PDF