Výskumný ústav potravinársky

Sharma, A. – Jindal, N. – Singh, S.
Characterization of functional, structural and rheological properties of flours from whole grain teff (Eragrostis tef) grown in India


Aditi Sharma, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, India. E-mail: sharma06aditi@gmail.com

Original article
Received 26 December 2023; 1st revised 5 March 2024; accepted 11 April 2024; published online 18 June 2024.

Súhrn: Ethiopian descendent teff (Eragrostis tef) is gaining popularity internationally for its high nutritional value. Current study analysed the chemical composition, functional, pasting, rheological and thermal properties, X-ray diffractiograms as well as microscopic structure of teff flour from grains produced in India marked as sample TFA and TFB. Sample TFB had significantly higher (p ≤ 0.05) proteins (155.2 g·kg^-1) and lipids (25.50 g·kg^-1) content and lower moisture (73.40 g·kg^-1), carbohydrate (712.08 g·kg^-1), crude fibre (12.90 g·kg^-1) and ash (20.4 g·kg^-1) than sample TFA. Functional properties of the flour samples were found to vary significantly for the samples. Sample TFA had better water absorption, lower gelatinization time and temperature (36.33), higher redness a* (1.53) and yellowness b* (13.13) values compared to sample TFB. Sample TFB showed lesser retrogradation tendency and lower lightness L* value (57.63). The diffractogram revealed that both flours had a typical A-type pattern with higher crystallinity in sample TFB (57.0 %) than sample TFA (50.0 %). The micrographs displayed the presence of compact starch granules with gritty surface packed together with non-starch components including proteins. In conclusion, these results provide useful information for the food industry to develop new teff-based products with desirable nutritional and functional properties.

Kľúčové slová: teff flour; chemical composition; functional properties; pasting properties; rheology

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  jfnr202411-sharma-240618.pdf (PDF, 2.63 Mb, 22x)