Characterization of functional, structural and rheological properties of flours from whole grain teff (Eragrostis tef) grown in India
2024
Sharma, Aditi | Jindal, Navdeep | Singh, Sukhcharn
Ethiopian descendent teff (Eragrostis tef) is gaining popularity internationally for its high nutritional value. Current study analysed the chemical composition, functional, pasting, rheological and thermal properties, X-ray diffractiograms as well as microscopic structure of teff flour from grains produced in India marked as sample TFA and TFB. Sample TFB had significantly higher (p ≤ 0.05) proteins (155.2 g·kg-1) and lipids (25.50 g·kg-1) content and lower moisture (73.40 g·kg-1), carbohydrate (712.08 g·kg-1), crude fibre (12.90 g·kg-1) and ash (20.4 g·kg-1) than sample TFA. Functional properties of the flour samples were found to vary significantly for the samples. Sample TFA had better water absorption, lower gelatinization time and temperature (36.33), higher redness a* (1.53) and yellowness b* (13.13) values compared to sample TFB. Sample TFB showed lesser retrogradation tendency and lower lightness L* value (57.63). The diffractogram revealed that both flours had a typical A-type pattern with higher crystallinity in sample TFB (57.0 %) than sample TFA (50.0 %). The micrographs displayed the presence of compact starch granules with gritty surface packed together with non-starch components including proteins. In conclusion, these results provide useful information for the food industry to develop new teff-based products with desirable nutritional and functional properties.
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