Effects of variety and particles size on functional properties of Teff (Eragrostis tef (Zucc.) Trotter) flour
AbstractGrain and flour’s, functional and other properties are vital in the food industry. Both variety and flour particle size can influence these characteristics. This study investigated the effect of teff varieties and flour particle size on the functional properties. Three varieties of teff grai...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2023.2242635 |
| _version_ | 1797435614049599488 |
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| author | Adugna Lemu Boka Getachew Neme Tolesa Solomon Abera |
| author_facet | Adugna Lemu Boka Getachew Neme Tolesa Solomon Abera |
| author_sort | Adugna Lemu Boka |
| collection | DOAJ |
| description | AbstractGrain and flour’s, functional and other properties are vital in the food industry. Both variety and flour particle size can influence these characteristics. This study investigated the effect of teff varieties and flour particle size on the functional properties. Three varieties of teff grain (Bora, Jitu, and Filagot) were milled and sieved to obtain the desired particle sizes of three flour fractions (360–250, 250–160, and 160–90 µm) and classified as P1, P2, and P3 respectively. A factorial design was used to carry out nine treatment combinations in triplicate. Functional properties, including water absorption capacity, oil absorption capacity, solubility index, and dispensability, were determined. Water and oil absorption capacity, swelling power, and solubility index of teff flours were significantly (p ≤ 0.05) increased with decreasing particle size. However, there was no significant (p > 0.05) differences in oil absorption capacity and dispersibility due to variety. The finest flour particle size (90–160 µm) demonstrated distinct functional properties compared to flours of larger particle sizes for industrial applications. |
| first_indexed | 2024-03-09T10:49:50Z |
| format | Article |
| id | doaj.art-aef63d00132a49e188eae29c34878b05 |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-03-09T10:49:50Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-aef63d00132a49e188eae29c34878b052023-12-01T08:31:55ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322023-12-019110.1080/23311932.2023.2242635Effects of variety and particles size on functional properties of Teff (Eragrostis tef (Zucc.) Trotter) flourAdugna Lemu Boka0Getachew Neme Tolesa1Solomon Abera2Department of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Dire Dawa, EthiopiaDepartment of Food Science and Postharvest Technology, Haramaya Institute of Technology, Haramaya University, Dire Dawa, EthiopiaDepartment of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Dire Dawa, EthiopiaAbstractGrain and flour’s, functional and other properties are vital in the food industry. Both variety and flour particle size can influence these characteristics. This study investigated the effect of teff varieties and flour particle size on the functional properties. Three varieties of teff grain (Bora, Jitu, and Filagot) were milled and sieved to obtain the desired particle sizes of three flour fractions (360–250, 250–160, and 160–90 µm) and classified as P1, P2, and P3 respectively. A factorial design was used to carry out nine treatment combinations in triplicate. Functional properties, including water absorption capacity, oil absorption capacity, solubility index, and dispensability, were determined. Water and oil absorption capacity, swelling power, and solubility index of teff flours were significantly (p ≤ 0.05) increased with decreasing particle size. However, there was no significant (p > 0.05) differences in oil absorption capacity and dispersibility due to variety. The finest flour particle size (90–160 µm) demonstrated distinct functional properties compared to flours of larger particle sizes for industrial applications.https://www.tandfonline.com/doi/10.1080/23311932.2023.2242635functional propertiesparticle sizeteff flourteff varieties |
| spellingShingle | Adugna Lemu Boka Getachew Neme Tolesa Solomon Abera Effects of variety and particles size on functional properties of Teff (Eragrostis tef (Zucc.) Trotter) flour Cogent Food & Agriculture functional properties particle size teff flour teff varieties |
| title | Effects of variety and particles size on functional properties of Teff (Eragrostis tef (Zucc.) Trotter) flour |
| title_full | Effects of variety and particles size on functional properties of Teff (Eragrostis tef (Zucc.) Trotter) flour |
| title_fullStr | Effects of variety and particles size on functional properties of Teff (Eragrostis tef (Zucc.) Trotter) flour |
| title_full_unstemmed | Effects of variety and particles size on functional properties of Teff (Eragrostis tef (Zucc.) Trotter) flour |
| title_short | Effects of variety and particles size on functional properties of Teff (Eragrostis tef (Zucc.) Trotter) flour |
| title_sort | effects of variety and particles size on functional properties of teff eragrostis tef zucc trotter flour |
| topic | functional properties particle size teff flour teff varieties |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2023.2242635 |
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