Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Tess M, Bhaduri S
Tess M, Bhaduri S
Tanzania
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