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Physical properties of gluten gree sugar cookies containing Teff and functional Oat products

George E. Inglett, Diejun Chen, Sean X. Liu
Journal of food research 2016 v.5 no.3 pp. 72-84
Eragrostis tef, beta-glucans, blood, cholesterol, color, cookies, dough, essential amino acids, flavor, gluten, gluten-free foods, oat bran, oat flour, pasting properties, sugars, texture, viscosity, water holding capacity, wheat flour
Teff-oat composites were developed using gluten free teff flour containing essential amino acids with oat products containing β-glucan known for lowering blood cholesterol and improving texture. The teff-oat composites were used in sugar cookies for improving nutritional and physical properties. Teff and its composites had higher water holding capacities compared to wheat flour. The pasting properties were not significantly influenced by 20% oat product replacements in teff-oat composites. The pasting viscosities of teff-OBC and teff-WOF 4:1 composites were similar to teff flour, but they were all higher than wheat flour. The elastic properties of teff-OBC (oat bran concentrate) and teff-WOF (whole oat flour) doughs were slightly higher than teff dough. Differences were also found in geometrical and textural properties of the doughs and cookies. Overall, the teff-oat cookies were acceptable in colour, flavour, and texture.