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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #323993
Research Project: Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products

Location: Functional Foods Research

Title: Physical properties of gluten free sugar cookies containing teff and functional oat products

Author
item Inglett, George
item Chen, Diejun
item Liu, Sean

Submitted to: Journal of Food Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/28/2016
Publication Date: 5/22/2016
Publication URL: http://handle.nal.usda.gov/10113/5642476
Citation: Inglett, G.E., Chen, D., Liu, S.X. 2016. Physical properties of gluten free sugar cookies containing teff and functional oat products. Journal of Food Research. 5(3):72-84.

Interpretive Summary: Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals with oat products containing ß-glucan, known for lowering blood cholesterol and improving texture. The teff-oat composites were developed and used in sugar cookies for improving nutritional and physical properties. In general, teff and its composites had higher water holding capacities compared to wheat flour. The pasting properties were not significantly influenced by 20% oat products replacement in teff-oat composites. The pasting viscosities of teff-OBC and teff-WOF 4:1 composites were similar to teff flour alone, but they were all higher than wheat flour. The elastic properties of teff-OBC and teff-WOF doughs were slightly higher than teff dough. Differences were also found in geometrical and textural properties of the doughs and cookies. Also, the teff-oat cookies were acceptable in color, flavor, and texture. The cookies using teff-oat composites with gluten free quality could be useful for functional foods.

Technical Abstract: Teff-oat composites were developed using gluten free teff flour containing essential 15 amino acids with oat products containing ß-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 products replacement 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. Also, the teff-oat cookies were acceptable in color, flavor, and texture. The cookies using teff-oat composites with gluten free quality could be useful for functional foods.