Abstract
Injera is an Ethiopian flat bread that is mostly made from tef flour. Injera making on an industrial scale holds a significant economic and social interest but requires a thorough study of how the process variables affect the product quality. The aim of this work was to investigate the effects of mill type (hammer, disc, and blade) on injera sensory quality and starch digestibility. The application of software for the determination of injera quality descriptors and its comparison with visual human eye evaluation was also established. Injera made with disc mill flour had higher overall acceptability (6.6) than that obtained from hammer mill (4.2) and blade mill (4.1) flours. The injera made with blade mill flour obtained the lowest rapidly available glucose and rapidly digestible starch. The outcome of introducing software for the determinations of injera number of eyes was found effective; its difference with human eye determination was insignificant.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
