Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products

George. E. Inglett, Diejun Chen, Sean. X. Liu

Abstract


Teff-oat composites were developed using gluten free teff flour containing essential amino acids with oat products containing beta-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.


Keywords


cookies; oats; texture; functional food; nutrition; elasticity/viscosity.

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DOI: http://dx.doi.org/10.5539/jfr.v5n3p72

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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