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Volume 4, Issue 1, June 2020, Page: 1-8
The Study of Functional and Rheological Properties of Teff [Eragrostis Teff (Zucc.) Trotter] Grain Flour Varieties
Gashaw Abebaw Tsegaye, Department of Food Technology and Process Engineering, Haramaya University, Dridaw, Ethiopia
Received: Jan. 21, 2020;       Accepted: Feb. 25, 2020;       Published: Mar. 6, 2020
DOI: 10.11648/j.ijfet.20200401.11      View  55      Downloads  44
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.
Teff Grains and Flour, Pasting Properties, Functional Properties, Physical Properties, Rheological Properties
To cite this article
Gashaw Abebaw Tsegaye, The Study of Functional and Rheological Properties of Teff [Eragrostis Teff (Zucc.) Trotter] Grain Flour Varieties, International Journal of Food Engineering and Technology. Vol. 4, No. 1, 2020, pp. 1-8. doi: 10.11648/j.ijfet.20200401.11
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