Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products

George. Inglett, Diejun Chen and Sean. Liu

Journal of Food Research, 2016, vol. 5, issue 3

Abstract: Teff-oat composites were developed using gluten free teff flour containing essential amino acids with oat products containing beta-glucan known for lowering blood cholesterol and improving texture. The teff-oat composites were used in sugar cookies for improving nutritional and physical properties. Teff and its composites had higher water holding capacities compared to wheat flour. The pasting properties were not significantly influenced by 20% oat product replacements in teff-oat composites. The pasting viscosities of teff-OBC and teff-WOF 4:1 composites were similar to teff flour, but they were all higher than wheat flour. The elastic properties of teff-OBC (oat bran concentrate) and teff-WOF (whole oat flour) doughs were slightly higher than teff dough. Differences were also found in geometrical and textural properties of the doughs and cookies. Overall, the teff-oat cookies were acceptable in colour, flavour, and texture.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2016
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/405358/files/58181-211635-1-PB.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405358

Access Statistics for this article

More articles in Journal of Food Research from Canadian Center of Science and Education
Bibliographic data for series maintained by AgEcon Search ().