Gluten-free rice muffins enriched with teff flour

摘要: In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to this group of people. It is also important improve nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff a valuable ingredient because it increases their quality. fibre, carbohydrates complete set essential amino acids, high iron copper, zinc calcium than other cereal grains. The effect teff flour addition (25, 50 75%) rice muffins on qualitative sensory parameters was evaluated. antioxidant activity raw materials determined. Utilization up 50% provided satisfactory results. Incorporation higher levels (75%) negatively affected textural properties muffins; were harder, crumbly less springy. High potential reflected increasing baked products. Muffins enriched with had pleasant flavor, sweet nutty taste. Sensory evaluation revealed incorporated at level 25% most acceptable assessors.