This study investigated the effect of the solvent composition on the extraction of phenolic compounds from teff grains and compared the efficiency between the techniques homogeniser‐assisted extraction (HAE) and ultrasound‐assisted extraction (UAE). The solvents used were water, ethanol and methanol, and the response analysed was the total phenolic content (TPC). The quantitative profile of polyphenols extracted was also determined by ultra‐performance liquid chromatography–tandem mass spectrometry (UPLC‐TQD). According to the optimisation, the maximum response was estimated at solvent ratios of 51:40:9 and 49:26:25 (water/ethanol/methanol, v/v/v) for HAE and UAE, respectively. Under optimal conditions, the extraction technique did not significantly influence the TPC extracted, but the TFC (total flavonoid content) and the antioxidant capacity were significantly higher when UAE was used. The phenolic acids p‐coumaric and protocatechuic and the flavonoids quercetin, rutin and myricetin were the main polyphenols extracted. Both techniques studied were efficient in extracting polyphenols from whole teff grains.

This research described sensory characteristics of gluten‐free bread (GFB) enriched with teff and yacon flour (YF) using flash profile (FP) and common dimension analysis (ComDim). The addition of TF and YF (up to 35%) maintained the sensory attributes. GFB enriched with YF was described by white color, aroma, and taste of white flour, softness and sour aroma. GFB enriched with YF and TF was described by brown color, rougher and aerated texture, wholemeal flour aroma and bitter taste. ComDim explained 96.9% of the total variance with the first three common dimensions (CD). CD1 and CD3 were able to correctly discriminate the products. FP allowed a quick description of the set of products and ComDim proving to be a good alternative to statistical analysis of the data. This study highlights the potential use of TF and YF for the production of gluten‐free products with adequate sensory quality. Practical applications Considering that the development of gluten‐free products with adequate technological, nutritional, and sensorial properties represents the main challenge for food technology, this study evaluated the descriptive sensory characteristics of gluten‐free bread enriched with teff (TF) and yacon flour (YF) using flash profile (FP) technique. FP is a descriptive sensory method that has the main advantage of the elimination of the training phase of the assessors, which makes it faster and more advantageous. Usually, the results from this method are analyzed by generalized procrustes analysis. In this research, the results of the sensory description were analyzed using common dimension analysis (ComDim). The addition of TF and YF to the product is viable as it improves its nutritional composition. Furthermore, ComDim assigns different weights (saliences) to the evaluator in each dimension, allowing a differentiated analysis of its importance, proving to be a good alternative to the statistical analysis for FP.

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