This study was conducted to generate information on some functional and rheological properties of teff [Eragrostis teff (Zucc.) Trotter] grain Flour varieties. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43Bvarieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied. The highest value of functional properties of teff flours which included water and oil absorption capacity, swelling power, dispersibility and water solubility index of the teff flour were 0.99 g/g, 1.42 ml/g, 11.99%, 74% and 19.61% for DZ-Cr-387, DZ-Cr-438, DZ-Cr-438, DZ-Cr-438 & DZ-Cr-457 andDZ-Cr-438 varieties respectively. The pasting properties of the teff flour such as pasting temperature, peak time, peak viscosity, final viscosity, break down viscosity, trough and set back viscosity values had ranged from 76 to 80.33°C, 5.13 to 6.17 min, 880 to 1650cP, 1511 to 1721cP, 340.33 to 800cP, 540 to 880 and 370.33 to 971 cP. The farinograph values had ranged from 47.37 to 50.85%, 4.67 to 5.99 min, 3.62 to 4.24 min, 58.18 to 76.99 FU and 70.67 to 82.56 FU for water absorption, dough development time, dough stability time, mixing tolerance index and farinograph quality number respectively. There were significant (P<0.05) differences among the varieties except dough stability time.
| Published in | International Journal of Food Engineering and Technology (Volume 4, Issue 1) |
| DOI | 10.11648/j.ijfet.20200401.11 |
| Page(s) | 1-8 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2020. Published by Science Publishing Group |
Teff Grains and Flour, Pasting Properties, Functional Properties, Physical Properties, Rheological Properties
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APA Style
Gashaw Abebaw Tsegaye. (2020). The Study of Functional and Rheological Properties of Teff [Eragrostis Teff (Zucc.) Trotter] Grain Flour Varieties. International Journal of Food Engineering and Technology, 4(1), 1-8. https://doi.org/10.11648/j.ijfet.20200401.11
ACS Style
Gashaw Abebaw Tsegaye. The Study of Functional and Rheological Properties of Teff [Eragrostis Teff (Zucc.) Trotter] Grain Flour Varieties. Int. J. Food Eng. Technol. 2020, 4(1), 1-8. doi: 10.11648/j.ijfet.20200401.11
AMA Style
Gashaw Abebaw Tsegaye. The Study of Functional and Rheological Properties of Teff [Eragrostis Teff (Zucc.) Trotter] Grain Flour Varieties. Int J Food Eng Technol. 2020;4(1):1-8. doi: 10.11648/j.ijfet.20200401.11
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Download@article{10.11648/j.ijfet.20200401.11,
author = {Gashaw Abebaw Tsegaye},
title = {The Study of Functional and Rheological Properties of Teff [Eragrostis Teff (Zucc.) Trotter] Grain Flour Varieties},
journal = {International Journal of Food Engineering and Technology},
volume = {4},
number = {1},
pages = {1-8},
doi = {10.11648/j.ijfet.20200401.11},
url = {https://doi.org/10.11648/j.ijfet.20200401.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200401.11},
abstract = {This study was conducted to generate information on some functional and rheological properties of teff [Eragrostis teff (Zucc.) Trotter] grain Flour varieties. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43Bvarieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied. The highest value of functional properties of teff flours which included water and oil absorption capacity, swelling power, dispersibility and water solubility index of the teff flour were 0.99 g/g, 1.42 ml/g, 11.99%, 74% and 19.61% for DZ-Cr-387, DZ-Cr-438, DZ-Cr-438, DZ-Cr-438 & DZ-Cr-457 andDZ-Cr-438 varieties respectively. The pasting properties of the teff flour such as pasting temperature, peak time, peak viscosity, final viscosity, break down viscosity, trough and set back viscosity values had ranged from 76 to 80.33°C, 5.13 to 6.17 min, 880 to 1650cP, 1511 to 1721cP, 340.33 to 800cP, 540 to 880 and 370.33 to 971 cP. The farinograph values had ranged from 47.37 to 50.85%, 4.67 to 5.99 min, 3.62 to 4.24 min, 58.18 to 76.99 FU and 70.67 to 82.56 FU for water absorption, dough development time, dough stability time, mixing tolerance index and farinograph quality number respectively. There were significant (P},
year = {2020}
}
TY - JOUR T1 - The Study of Functional and Rheological Properties of Teff [Eragrostis Teff (Zucc.) Trotter] Grain Flour Varieties AU - Gashaw Abebaw Tsegaye Y1 - 2020/03/06 PY - 2020 N1 - https://doi.org/10.11648/j.ijfet.20200401.11 DO - 10.11648/j.ijfet.20200401.11 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 1 EP - 8 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/j.ijfet.20200401.11 AB - This study was conducted to generate information on some functional and rheological properties of teff [Eragrostis teff (Zucc.) Trotter] grain Flour varieties. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43Bvarieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied. The highest value of functional properties of teff flours which included water and oil absorption capacity, swelling power, dispersibility and water solubility index of the teff flour were 0.99 g/g, 1.42 ml/g, 11.99%, 74% and 19.61% for DZ-Cr-387, DZ-Cr-438, DZ-Cr-438, DZ-Cr-438 & DZ-Cr-457 andDZ-Cr-438 varieties respectively. The pasting properties of the teff flour such as pasting temperature, peak time, peak viscosity, final viscosity, break down viscosity, trough and set back viscosity values had ranged from 76 to 80.33°C, 5.13 to 6.17 min, 880 to 1650cP, 1511 to 1721cP, 340.33 to 800cP, 540 to 880 and 370.33 to 971 cP. The farinograph values had ranged from 47.37 to 50.85%, 4.67 to 5.99 min, 3.62 to 4.24 min, 58.18 to 76.99 FU and 70.67 to 82.56 FU for water absorption, dough development time, dough stability time, mixing tolerance index and farinograph quality number respectively. There were significant (P VL - 4 IS - 1 ER -
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