ArticleFood technology and biotechnology2023
Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies.
Article in Food technology and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 6 citations in OpenAlex.
- Physicochemical Characterization and Optimized Ultrasound-Assisted Extraction of Bioactive Compounds from Teff (Foods (Basel, Switzerland) · 2026Article
- Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation withFoods (Basel, Switzerland) · 2026Article
- From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges.Plants (Basel, Switzerland) · 2024Review
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Research background: Teff [ Experimental approach: In this study, various dephytinisation methods (fermentation, autoclaving and phytase treatment) were used to dephytinise teff flour. Undephytinised and dephytinised teff flour was mixed into wheat flour (0-40 %) to improve the functional properties of cookies. Twenty different cookie formulations were prepared according to 4x5x2 factorial design. The physical, chemical, nutritional and sensory properties of the cookies were investigated. Results and conclusions: Among the dephytinisation methods, fermentation produced the most effective reduction in phytic acid mass fraction (181 mg/100 g), followed by phytase treatment (198 mg/100 g). The protein, fat, Fe and Zn content and antioxidant activity of cookies enriched with dephytinised teff flour were comparable to cookies fortified with undephytinised teff flour. Moreover, the dephytinised teff cookies had lower phytic acid mass fractions. The cookies containing 40 % teff flour had higher antioxidant activity and nutritional quality than the control wheat cookies. The use of dephytinised teff flour reduced the spread ratio and the Novelty and scientific contribution: To the best of our knowledge, this is the first study to determine the quality of cookies containing dephytinised teff flour. The data highlight the potential of dephytinised (especially autoclaved and phytase-treated) teff flour (up to 20 %) as a functional ingredient to enrich the mineral content and antioxidant capacity of foods. Furthermore, this study shows that fermentation, autoclaving and phytase treatment can be used to improve the nutritional quality of grains.
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Registered trials
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