Properties of extruded teff-oat composites

Authors: Byars, Jeffrey; Singh, Mukti; Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/23/2016
Publication Date: 10/26/2016
Citation: Byars, J.A., Singh, M., Liu, S.X. 2016. Properties of extruded teff-oat composites [abstract]. American Association of Cereal Chemists International.

Interpretive Summary:

Technical Abstract: Teff is an ancient grain that is becoming more popular since it is gluten-free and a good source of vitamins, minerals and protein. Relatively little is known about the properties of extruded teff, although the high insoluble fiber and protein contents have been shown to limit expansion. The health benefits of oat soluble fiber are well known, and soluble fiber has also been shown to improve the expansion of extruded materials. This work therefore studied the effect of partial replacement of teff flour with oat-based fractions on the properties of the extruded products. Three levels of whole oat flour, oat bran concentrate and oat beta-glucan were used, and the effects of extrusion temperature and moisture content were studied. Whole oat flour did not increase the expansion of the teff extrudates, and at high whole oat flour levels the expansion decreased and the hardness increased. Oat bran concentrate and beta-glucan both led to increased expansion and decreased hardness. Each of the oat-based fractions increased the water solubility index of the extruded product, and the water absorption index also increased slightly. These results show the possibility of improving the nutritional and physical properties of extruded teff by adding oat-based materials.