| Abstrakt: |
This work investigated the effect of mango and carrot flour and juice substitution on the quality of teff injera. The mango and carrot in two forms (flour and juice) at three substitution levels (15%, 20% and 30%) were added using factorial experiment were blended and co-fermented for injera baking using 100% teff flour as a control. The injeras were subjected to analysis of proximate composition, β-carotene, vitamin C contents and sensory evaluation. The results revealed that teff injera substituted with mango and carrot at 15%, 20% and 30% showed significant (P < 0.05) effect on the protein, crude fiber, ash, β-carotene and vitamin C contents. With an increase in mango and carrot substitution levels, a significant increase in the β-carotene and vitamin C contents of the injeras was observed. Injera with high β-carotene and vitamin C contents can be obtained by 30% flour substitution. Injera sensory attributes were significantly influenced by mango and carrot substitution levels (P < 0.05). Injera eye size and its distribution, a key sensory attributes for injeras were reduced from control injera with mango juice and carrot flour, blending at 20% and 30%, respectively. The whiteness of injera color was changed, but no significant difference was observed on brownness of injera at bottom surface. The result showed injera with acceptable sensory attributes (softness, stickiness, fluffiness and rollability, injera eyes, sourness and overall acceptably) compared to the control injeras can be obtained with 15% mango and carrot substitution levels. [ABSTRACT FROM AUTHOR] |
