Effect of baking conditions on gluten-free biscuit quality made from groundnut oilseed cake protein isolate and teff flour blends
| Autor: | Tewodros Getinet Abebe, Workiye Getnet Abera |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Cogent Food & Agriculture, Vol 10, Iss 1 (2024) |
| Druh dokumentu: | article |
| ISSN: | 23311932 2331-1932 |
| DOI: | 10.1080/23311932.2024.2437141 |
| Popis: | This study aimed to optimize the formulation and baking conditions for gluten-free biscuits utilizing teff flour and groundnut oilseed cake protein isolate. By applying the Box-Behnken design, we established that a blend comprising 70% teff flour and 30% groundnut protein isolate, baked at 180 °C for 15 minutes, resulted in biscuits with superior nutritional profiles and sensory qualities. The optimized biscuits achieved a protein content of 25.31%, along with essential minerals such as calcium (78.04 mg/100g) and iron (28.01 mg/100g). Furthermore, they exhibited an antioxidant capacity of 27.89% inhibition while maintaining low levels of anti-nutrients. These results suggest that teff and groundnut can serve as effective ingredients for creating nutritious gluten-free products, potentially improving dietary options for individuals with gluten intolerance. The high level of consumer acceptance observed indicates the market viability of these biscuits. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|