Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid‐fermented gluten‐free beverage

Abstract

Formation of extracts and fermentable sugars during mashing can be limited by incomplete starch gelatinisation. The aim of this research was to develop mashing programme for 100% teff malt as a potential raw material for gluten-free lactic acid-fermented beverage. Isothermal mashing at temperatures ranging between 60 and 84°C was conducted, and the highest extract (85%) was observed for the wort samples produced at temperatures higher than 76°C. Sixty-minute rest at 71°C resulted in higher fermentable sugars than other tested conversion rest temperatures. Inclusion of lower mashing-in temperature in the mashing programme also substantially improved the concentrations of free amino nitrogen (128 mg L À1 ) and fermentable sugar (58 g L À1 ) in the final wort. Therefore, 30-min rest at 40°C followed by 60-min rest at 71°C and 10-min rest at 78°C was found to be a suitable mashing programme for teff malt.

Volatile compounds in two varieties of teff (Eragrostis tef (Zuccagni) Trotter) cultivated in Ethiopia by gas chromatography-mass spectrometry

“…[14] Because of such health effects and attractive nutrients, many efforts have been made in the laboratories to produce teff-based food/beverage products in recent years. [17,18] Teff accounts for about two-third of the daily protein intake in the diet of Ethiopian population and has recently got a global attention particularly as a "healthy food" due its risk lowering of various diseases and exerting health-promoting effects. [3] In comparison to widely consumed cereals like rice, wheat, corn and sorghum, the dietary composition and health benefits of teff are less studied.…”

In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

“…Recently, teff has been harvested in the USA, Bolivia and south‐western Europe . It seems to be an interesting alternative for the production of gluten‐free beverages and fermented flatbreads for gluten‐intolerant patients or patients with coeliac disease . The consumption of whole grain cereals seems to reduce the risk of obesity, type II diabetes, cardiovascular ailments, ischaemic stroke and various types of cancer .…”

Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort

“…As a consequence, an increasing number of studies have been focused on the evaluation of naturally gluten-free cereals (rice, corn, millet, sorghum, and teff) and pseudocereals (quinoa, buckwheat, and amaranth) to replace gluten-containing raw materials in cereal-based food and beverages, including beer. − Among these grains, rice, sorghum, millet, and buckwheat have been most widely studied for malting and brewing purposes, with promising results. − In contrast, only very little published material is available on teff [Eragrostis tef (Zucc.) Trotter] malt and its use in the production of gluten-free beer. − …”