2021
DOI: 10.1111/ijfs.15210
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Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff (Eragrostis tef) during different thermal processing methods

Abstract: Summary Brown teff exhibits superior antioxidant characteristics and is categorised as a super grain. Thermal treatments are common processing steps prior to domestic consumption or at industrial production. This study aimed to analyse the effect of thermal processing treatments (moist heat – conventional heating (2, 3.5 and 5 min), autoclaving (121°C for 15 min); dry heat – roasting (5, 7.5 and 10 min), microwave processing (2, 3.5 and 5 min)) at different experimental conditions on total phenolic content (TP… Show more

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Cited by 30 publications
(26 citation statements)
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“…However, an increase in the power level (300 to 900 W) increased the saponin content even for a shorter roasting time. It could be postulated that the higher heat transfer rate enhances the intermolecular chemical reaction between protein and cell wall, indicating higher cell membrane permeability, which enhances the synthesis or release of the saponin from the complex matrix (Bueno-Borges et al, 2018;Kataria et al, 2021). Similar results…”
Section: Notementioning
confidence: 55%
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“…However, an increase in the power level (300 to 900 W) increased the saponin content even for a shorter roasting time. It could be postulated that the higher heat transfer rate enhances the intermolecular chemical reaction between protein and cell wall, indicating higher cell membrane permeability, which enhances the synthesis or release of the saponin from the complex matrix (Bueno-Borges et al, 2018;Kataria et al, 2021). Similar results…”
Section: Notementioning
confidence: 55%
“…were also reported for roasted sachainchi and teff grain by Kataria et al (2021) and Bueno-Borges et al (2018), respectively.…”
Section: Notementioning
confidence: 64%
See 1 more Smart Citation
“…They are beneficial for diabetic patients due to slow release of their carbohydrate constituents. Regular consumption of these grains may reduce the risk of certain chronic disorders due to their high bioactive potential (Kataria et al, 2021).…”
Section: Introductionmentioning
confidence: 99%
“…A paper submitted by Kataria et al (2022) presents a series of thermal treatments like conventional heating, autoclaving, dry heat roasting and microwave heating on a super grain Teff (Eragrostis tef) and shows the effect of these thermal processes on the phenolic components. The comparison of the effect of different thermal treatments on the phenolic profile helped the researcher to conclude that the microwave heating treatment is suitable for an optimal balance between antioxidant and antinutritional characteristics of teff.…”
mentioning
confidence: 99%