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Bikila GM, Tola YB, Kuyu CG. Standardization of teff ( Eragrostis teff) injera making process conditions for better physicochemical and sensory quality. Food Sci Nutr 2024; 12:3417-3432. [PMID: 38726457 PMCID: PMC11077180 DOI: 10.1002/fsn3.4006] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/21/2024] [Accepted: 01/23/2024] [Indexed: 05/12/2024] Open
Abstract
Injera is a type of flatbread that is fermented, naturally leavened, and native to Ethiopia. However, injera quality can vary depending on the processing steps used, even if the same variety of teff is used. This research was conducted to optimize the prebaking processing and baking conditions to produce better quality teff injera suitable for industrial and export purposes. Four experiments were conducted to optimize the injera-making process. The first two phases focused on optimizing the prebaking processing conditions (fermentation temperature and time, absit mixing ratio, absit cooking time, and secondary fermentation time). The best physicochemical qualities were obtained at a primary fermentation temperature of 25°C for 64 h, an 8% mixing ratio of absit with 10 min of cooking, and a secondary fermentation time of 4 h. In the third phase, baking temperature (195 ± 5, 215 ± 5, 235 ± 5, and 255 ± 5°C) and time (1, 2, and 3 min) were evaluated. The results showed that the best response variables were obtained at a temperature of 255 ± 5°C for 2 min or 235 ± 5°C for 3 min. Finally, the optimized conditions were validated on five different varieties [DZ-Cr-387, DZ-Cr-2124, white (T-BT), white (T-GK), and sergegna teff (T-E)] of teff grain. The results indicated that the optimized conditions could produce better quality and consistent teff injera on a large commercial scale, which would suit both local and export markets.
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Affiliation(s)
- Gizachew M. Bikila
- Department of Post‐harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Yetenayet B. Tola
- Department of Post‐harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Chala G. Kuyu
- Department of Post‐harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
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2
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Barretto R, Buenavista RM, Pandiselvam R, Siliveru K. Influence of milling methods on the flow properties of ivory teff flour. J Texture Stud 2022; 53:820-833. [PMID: 34498266 DOI: 10.1111/jtxs.12630] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/03/2021] [Accepted: 09/05/2021] [Indexed: 12/30/2022]
Abstract
Increasing teff (Eragrostis tef) consumption has been recorded in recent years due to its gluten-free nature and exceptional nutritional composition. Studies on the particle level that relates to processing and handling of teff flour are limited. The effect of different milling methods (roller mill, pin mill, and hammer mill) on size distribution, shape characteristics, and flowability of teff flour was evaluated. Physical properties (angle of repose, tapped and bulk densities, size distribution, and shape characteristics) and proximate composition were investigated and correlated with flow properties. Flowability was measured in terms of bulk, shear, and dynamic flow properties using the FT4 powder rheometer. Particle size distribution significantly (p < .05) influenced the angle of repose, aeration energy, and wall friction angle while shape characteristics (circularity and aspect ratio) significantly (p < .05) affected the aerated and tapped bulk densities and basic flow energy. Hammer-milled flour had the highest aerated (548.00 kg/m3 ) and tapped bulk densities (804.33 kg/m3 ). Pin-milled flour had the highest compressibility index (38.46%), Hausner ratio (1.62), angle of repose (71.57°), and wall friction angle (25.92° at 3 kPa) indicating poorer flowability. Stability index and specific energy did not vary significantly (p > .05) among the milled flours. Highest basic flow (1,191.03 mJ) and aerated energies (272.32 mJ) were required to induce flow in hammer-milled flour due to greater proportion of large particles. Based on the flow function, all flours fall under the "easy flowing" category, but the pin-milled flour exhibited the poorest flowability.
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Affiliation(s)
- Roselle Barretto
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Rañia Marie Buenavista
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH. Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods 2022; 11:foods11162466. [PMID: 36010465 PMCID: PMC9407531 DOI: 10.3390/foods11162466] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/13/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.
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Affiliation(s)
- Pervin Ari Akin
- Field Crops Central Research Institute, Ankara 06170, Turkey
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
- Correspondence:
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara 06800, Turkey or
| | - Scott R. Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Fadi Aramouni
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Ismail Hakkı Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
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4
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Pulivarthi MK, Selladurai M, Nkurikiye E, Li Y, Siliveru K. Significance of milling methods on brown teff flour, dough, and bread properties. J Texture Stud 2022; 53:478-489. [PMID: 35192195 DOI: 10.1111/jtxs.12669] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/10/2022] [Accepted: 02/13/2022] [Indexed: 11/28/2022]
Abstract
Teff (Eragrostis tef) has gained wide popularity of late mainly attributed to its gluten-free nature catering the needs of gluten sensitive population. The higher water absorption capacity and gelling properties of teff flour promote its food applications, especially in the baking sector. The nutritional and sensorial properties of teff flour have been studied by incorporating with wheat flour at different proportions, but no study has reported the impact of various milling methods on the rheological and bread-making properties of teff flour. In this regard, the present study is envisaged to assess the physical, rheological and bread-making properties of teff flour acquired over roller, hammer and pin milling. Among the milling methods, the distribution of particles was more uniform in case of roller mill, while finer particles were obtained for the pin milled flour fractions with 60% of the sample falling below 90 μm. It was observed that the protein, crude fiber and crude fat contents for all the flours were on par with each other irrespective of the milling method. Whereas, the pasting properties varied significantly between the flours obtained from different milling methods. It was observed that the pin milled flour bread was superior in quality owing to its higher loaf volume (331.67 cm3 ) with lower hardness value (5.99 N). The present study indicates the fact that, pin mill could be more suitable for milling brown teff grains owing to the better pasting and bread making properties. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Manoj Kumar Pulivarthi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Manivannan Selladurai
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Eric Nkurikiye
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Alemneh ST, Emire SA, Hitzmann B, Zettel V. Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2027441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sendeku Takele Alemneh
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Shimelis Admassu Emire
- Food Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Barretto R, Buenavista RM, Rivera JL, Wang S, Prasad PV, Siliveru K. Teff (
Eragrostis tef
) processing, utilization and future opportunities: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14872] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Roselle Barretto
- Department of Grain Science and Industry Kansas State University Manhattan KS66506USA
| | | | - Jared Lou Rivera
- Department of Grain Science and Industry Kansas State University Manhattan KS66506USA
| | - Shuyu Wang
- Department of Grain Science and Industry Kansas State University Manhattan KS66506USA
| | - P.V. Vara Prasad
- Department of Agronomy Kansas State University Manhattan KS66506USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry Kansas State University Manhattan KS66506USA
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7
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A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems. Food Chem 2020; 315:126267. [DOI: 10.1016/j.foodchem.2020.126267] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 01/06/2020] [Accepted: 01/17/2020] [Indexed: 12/12/2022]
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8
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Xu M, Jin Z, Simsek S, Hall C, Rao J, Chen B. Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food Chem 2019; 295:579-587. [PMID: 31174798 DOI: 10.1016/j.foodchem.2019.05.167] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 04/14/2019] [Accepted: 05/23/2019] [Indexed: 10/26/2022]
Abstract
Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) were investigated over a 6-day germination. Protein content increased for pulses over germination while lentil had the highest protein content that increased from 30.65 to 33.60 g/100 g dry basis (d.b.). Lipid content in pulse flours decreased over germination with chickpea having the greatest decline, i.e. from 8.00 to 5.90 g/100 g (d.b.). Total starch decreased in lentil and yellow pea flours during germination, while there was no significant change (p > 0.05) in germinated chickpea flours. Thermal properties of pulse flours changed slightly, while pasting properties varied among pulses. The highest final viscosities for chickpea, lentil, and yellow pea flours were 1061, 981, and 1052 cP and were observed after 2, 1, and 0 days of germination, respectively. Moisture adsorption isotherms showed improved water adsorption capability after germination.
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Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Clifford Hall
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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