The Effect of Substituting Teff Flour in Gluten-Free Sugar Cookies and Peanut Butter Cookies

Kenney, E.S.; Butler, C. L.; Moore, Carol W.; Bhaduri, Sikha; Ghatak, R.; Navder, Khursheed

doi:10.1016/j.jada.2011.06.230

Cited by 7 publications

(6 citation statements)

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“…Panelists preferred the control and 25% teff cookie over the 50% in case of sugar cookie, but no such preference was observed in case of peanut butter cookies. These results show that nutrient dense teff flour can be a good alternative and can also improve the taste and flavor of gluten free cookies [28].…”

Section: Cookiesmentioning

confidence: 66%

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Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Nascimento¹,

Paes²,

Oliveira³

et al. 2018

JFNR

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Teff has naturally higher nutritional value when compared to many other grains, and doesn't need to be fortified. Naturally gluten-free, the grain of teff can substitute for wheat flour and other cereals in anything from bread and pasta to waffles and pizza bases, as well as foods for people with celiac disease. Thus, the main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for gluten free food market. Teff grain size is known to be extremely small with mean length ranging 0.61-1.17mm and it is considered a superior grain due to its nutritional merits. Teff is rich in carbohydrate, fiber and contains more iron, calcium and zinc than other cereal grains, including wheat, barley and sorghum. Teff has an excellent balance of essential amino acids and is a good source of calcium and iron, which may explain the low occurrence of anemia in areas of Ethiopia where to regular teff consumption. Hence, Teff is an ideal and healthy ingredient for many gluten-free recipes.

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Section: Cookiesmentioning

confidence: 66%

“…Teff flour is not only gluten free but is also naturally higher in calcium, iron and fiber and can be a good alternative in gluten free products [28].…”

Section: Teff Flourmentioning

confidence: 99%

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Nascimento¹,

Paes²,

Oliveira³

et al. 2018

JFNR

View full text Add to dashboard Cite

show abstract

“…Among millets, teff is richer in dietary fibre and iron and contains a better protein quality and calcium compared to other cereals (Taylor & Kruger, 2016). Kenney et al (2011) examined the effect of 25 and 50% replacement with teff flour biscuits were more brittle and less tough compared to control biscuits. No significant difference in flavor, taste, and appearance between the control and the teff flour biscuits was found.…”

Section: Milletsmentioning

confidence: 99%

Focus on gluten free biscuits: Ingredients and issues

Cairano

Galgano

Tolve

et al. 2018

Trends in Food Science & Technology

110

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“…A very attractive nutritional profile of teff and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with gluten intolerance or for people affected by celiac disease (Mekonnen M. Gebremariam, Zarnkow, & Becker, 2013; Mekonnen Melaku Gebremariam, Zarnkow, &Becker, 2014b). Teff is not only gluten-free but also naturally has higher content micronutrients such as calcium, iron, and fiber which make it a very good alternative in gluten-free products [2]. Because of its small size, teff is made into whole-grain flour (bran and germ included), due to this it has very high fiber content and useful to improve the hemoglobin level in the human body and helps to prevent malaria, the incidence of anemia and diabetes [3].…”

Section: Introductionmentioning

confidence: 99%

Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps

Mekonen

Ambelu

Spanoghe

2019

Heliyon

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Teff ( Eragrostis tef ) is an ancient cereal that is indigenous from Ethiopia. Nowadays, teff grain is becoming popular to many parts of the world. Teff is gluten-free in nature, has high iron and fiber content, and many other health benefits make this crop interesting to many consumers. Since no insect pests are attacking the teff grains, farmers do not apply pesticides on it, unlike maize and other grains. Nevertheless, residues of organochlorine pesticides have been detected at an alarming level that could pose a consumer risk. Teff is often consumed as injera which is a fermented flat pancake. The main aim of the present study is, therefore, to investigate the effect of household food processing (doughing and baking) on the reduction of pesticide residues from teff. Pesticide residues previously detected in teff grain such as permethrin, cypermethrin, deltamethrin, chlorpyrifos ethyl, p,p’-DDE, p,p’-DDD, o,p’-DDT, and p,p’-DDT were spiked and extracted followed by the subsequent household processing which are generally doughing (dough making followed by fermentation) and baking. From the findings of this study, doughing decrease the pesticide residues in the range of 59.9–86.4% and baking in the range of 63.2–90.2%. Kruskal−Wallis analysis indicates that the reduction of pesticide residues by baking is significantly different from doughing (p-value < 0.0001). There is also a significant difference between non-fermented and fermented dough (p-value = 0.012). The processing factor for doughing and baking was less than one (PF < 1 = reduction factor) which indicates the reduction of pesticides due to teff processing. The cumulative effect of these processing methods is important to evaluate the risks associated with the ingestion of pesticides, particularly in teff grain.

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The Effect of Substituting Teff Flour in Gluten-Free Sugar Cookies and Peanut Butter Cookies

Cited by 7 publications

References 0 publications

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Focus on gluten free biscuits: Ingredients and issues

Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps

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