Abstract:
The demand for gluten-free foods is certainly increasing. Because of this, interest in teff has been
increasing noticeably due to its very attractive nutritional profile and its gluten-free nature. The
limited knowledge of teff processing challenges faced making teff-based food products adapted
for international consumers. This study aims to develop teff based biscuits as an alternative food
source for gluten intolerant people. Optimization of three independent variables, baking
temperature (174,180 and 186o
C), baking time (4, 8 and 12 minutes), and biscuit thickness (4.5,
5.5 and 6.5 millimeter) were taken as important factor to determine physical and nutritional
quality of biscuits. There were twenty combinations of biscuit baking temperature, time, and
thickness from each variety of teff using CCD with the aid of Design-Expert software to get best
quality teff biscuit. The major response variables of physicochemical properties at different
baking condition were analyzed. The moisture, protein, ether extract, fiber, ash, carbohydrate,
and gross energy in the biscuit samples were found in the range of 4.15 to 6.98%, 14.59-18.94%,
13.50-14.80%, 3.72-4.08%, 3.38 to 3.74 %, 51.88-60.25%, and 414.22-422.15Kcal/100g
respectively for both tested teff varieties. Results showed that baking temperature and time were
the most important factors that significantly affected (p<0.01) water rehydration capacity,
biscuit hardness, water activity, bulk density, protein, moisture content, carbohydrate and gross
energy. Biscuit diameter, thickness, ash, fat, fiber, and mineral were not significantly affected by
interaction of baking conditions. Based on all parameters with exception of sensory analysis the
best treatment combination of temperature, time, and biscuit thickness; 174o
C, 9 min, and 4.5mm
thick for both Kuncho and Keyetena based biscuit was selected. Acceptability was also assessed
using a 5-point Hedonic scale. Compared with two varieties, biscuits made from Kuncho teff got
better overall acceptability but in terms of most of chemical and physical properties almost they
are the same except mineral composition. When both teff compared, biscuit made from keyetena
teff contains highest calcium and iron content and lower sensory score and Kuncho teff got
better sensory acceptability. Generally result of this study confirmed the possibility of production
of gluten free teff based biscuit as an alternative food source for gluten intolerant consumers.
