Výskumný ústav potravinársky

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


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.

Súhrn: Ethiopian descendent teff (Eragrostis tef) is gaining popularity internationally for its high nutritional value. Current study analyzes the chemical composition, functional, pasting, rheological, thermal properties, X-ray diffractiograms, and microscopic structure of teff flours samples from grains produced in India marked as sample A and B. Our findings show sample B had significantly higher (p ≤ 0.05) protein (155.2 g·kg^-1) and fat (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 A. The functional properties of the flour samples were found to vary significantly for the samples. Sample A had better water absorption, lower gelatinization time and temperature, more redness a* (1.53) and yellowness b* (13.13) values compared to sample B. Sample B showed lesser retrogradation tendency and lower lightness L* value (57.63) of colour. The diffractogram reveals both flours have a typical A-type pattern with higher crystallinity in sample B (57.0 %) than sample A (50.0 %). The micrographs display the present of compact starch granules with gritty surface packed together with non-starch components including protein. 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