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Introduction 28Gluten is the primary compound in bread production, since it is responsible for some 29 relevant technological and sensory properties, such as: texture, crust and crumb 30 appearance and acceptability (Arendt & Bello, 2011). Besides the mentioned relevant 31 technological and sensory properties, the consumption of food products containing this 32 protein complex is well known to cause gastrointestinal disorders related to celiac disease. 33Celiac disease can be defined as a gluten-induced autoimmune enteropathy, 34 occurring in genetically predisposed individuals (Leonard et al., 2017). Thus, this disease 35 needs to be further studied to provide subsidies for health professionals and patients to 36 recognize its signs, symptoms, and ideal diet. 37When consumed by celiac individuals, gluten can cause several symptoms such as 38 chronic diarrhea, weight loss, malaise and fatigue, among others. In addition, other 39 diseases are related to gluten consumption, such as non-celiac gluten sensitivity, wheat 40 allergy (Wgo, 2016), depression and diabetes (Haupt-Jorgensen et al., 2018). 41According to the World Gastroenterology Organization (2016), the treatment for 42 celiac disease is a gluten-free diet, besides a special care with the place and cookware for 43 preparing food. Recently, an increase in gluten-free diet has been observed not only in 44 subjects who reported gluten allergy or intolerance (Perrin et al., 2019), but also in people 45 without diagnosis of any related disease (Kutlu, 2019), who follow gluten restrictions to 46 contribute to a healthier diet. Indeed, the number of people adopting a gluten-free diet is 47 increasing due to the belief of gluten avoidance may provide physical well-being, increase 48 texture and flavour quality of gluten-free food (Calle et al., 2020). 49Most of gluten-free bakery products available on both Italian and Brazilian market 50 are mainly based on refined flour or starches from rice and maize (Di Cairano et al., 2020;

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Summary This article aimed to evaluate the chemical, technological and sensory characteristics of gluten‐free cakes made with teff (Eragrostis tef). Four cakes were evaluated: T1, 100% teff flour; T2, 75% teff flour, 12.5% rice flour, 12.5% cassava starch; T3, 50% teff flour, 25% rice flour, 25% cassava starch and T4, 25% teff flour, 37.5% rice flour, 37.5% cassava starch. Higher percentages of teff increased total ash. For apparent and specific volumes, T4 was the one with the highest mean. In sensory analysis, the attributes of appearance, colour and odour did not have significant difference among treatments. T1 received the lowest overall average for flavour (5.03). Regarding the purchase intention, the cakes did not show significant difference between T3 and T2 (3.25 and 3.08). T2, T3 and T4 obtained acceptance index higher than 70%. The use of teff flour in cakes can be promising in gluten free diet.

Objectives The objective of this work was to elaborate cakes with different percentages of teff, to determine chemical, physical and sensory characteristics to evaluate teff flour potential in cakes. Methods Cakes formulations were compared: T1 – 100% teff flour, T2 – 75% teff flour, 12,5% rice flour, 12,5% cassava starch, T3 – 50% teff flour, 25% rice flour, 25% cassava starch and T4 – 25% teff flour, 37,5% rice flour, 37,5% cassava starch. Proximate composition was evaluated. All treatments had their height and weight analyzed before and after baking. Weight loss was calculated by weight difference before and after baking and yield was measured after baking and divided by the weight of the raw dough before baking. Cakes crust and crumb colors were determined using a colorimeter and expressed by luminosity (L), chromaticity (a* and b*) and firmness was evaluated using the Stable Micro Systems texturometer. All the analyses were performed in triplicate. 60 non-celiac judges of both genders were randomly and voluntarily recruited from the University and evaluated acceptability and purchase intention, according to the hedonic scale. The results were evaluated by variance analysis and the means compared by Tukey test (P ≤ 0.05). For sensory analysis this study was approved by ethics Committee and received protocol n° 63,481,317.0.0000.5347. Results The results showed that higher percentages of teff increased total levels of ash and did not alter the protein content. In the physical analyses, the highest concentrations of teff did not alter after-baking height, before and after baking weight, yield, and also, color and luminosity of cakes crumb. About sensory analysis the attributes appearance, color and odor did not show significantly difference among the treatments. Treatment T1 was the one that received the lowest mean (5.03), which according to the hedonic scale would be “I did not like it nor did I dislike it”. Regarding the purchase intention, the different treatments of processed cakes, did not show significantly difference between treatments T3 and T2 (3.25 and 3.08 - “I doubt if I would buy”). The treatments T2, T3 and T4 obtained acceptance rates higher than 70%. Conclusions The use of teff flour in cakes could be a promising alternative for celiac people and those cannot consume gluten. Funding Sources To Universidade Federal do Rio Grande do Sul for financial support.