Teff: Its applicability in various food uses and potential as a key component in gluten-free food formulations—An overview of existing literature research

Gözde Kutlu; Egemen Özsüer; Merve Madenlioğlu; Güneş Eroğlu; İlayda Akbaş

doi:10.55147/efse.1505289

EN

Teff: Its applicability in various food uses and potential as a key component in gluten-free food formulations—An overview of existing literature research

Abstract

In recent years, there has been a significant increase in demand for gluten-free foods. This rise can be attributed to a growing number of individuals opting for gluten-free diets due to factors such as gluten sensitivity and celiac disease. Interest in teff has also increased markedly due to its high protein content, balanced amino acid composition, and rich nutrient contents including fiber, iron, and calcium, along with its gluten-free nature. Additionally, teff exhibits positive functional properties that contribute to improving texture, moisture retention, and shelf life in gluten-free products. Its mild flavor profile allows for versatile applications across a spectrum of culinary applications, enhancing the sensory appeal and taste of gluten-free offerings. This makes it a suitable alternative to wheat and other grains in food applications for individuals with celiac disease. Overall, integrating teff into gluten-free formulations presents an attractive opportunity to enhance the nutritional quality, sensory experience, and market competitiveness of gluten-free products, catering to the diverse needs and preferences of consumers seeking gluten-free alternatives for health, dietary, or lifestyle reasons. Further research and innovation in teff-based product development are crucial to fully unlock its potential and promote inclusive, sustainable growth in the gluten-free food sector. Therefore, these attributes underscore teff's promising role in the global food and beverage industries.

Keywords

Gluten-free diet , teff , teff flour , application.

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Details

Primary Language

English

Subjects

Food Technology

Journal Section

Review

Authors

Gözde Kutlu ^*
0000-0001-7111-1726
Türkiye

Egemen Özsüer
0009-0006-9098-0787
Türkiye

Merve Madenlioğlu
0009-0007-1589-208X
Türkiye

Güneş Eroğlu
0009-0002-6121-2499
Türkiye

İlayda Akbaş
0009-0007-1403-8682
Türkiye

Early Pub Date

December 17, 2024

Publication Date

December 30, 2024

Submission Date

June 26, 2024

Acceptance Date

October 31, 2024

Published in Issue

Year 2024 Volume: 5 Number: 2

DOI

https://doi.org/10.55147/efse.1505289

IZ

https://izlik.org/JA38NL59MZ

APA

Kutlu, G., Özsüer, E., Madenlioğlu, M., Eroğlu, G., & Akbaş, İ. (2024). Teff: Its applicability in various food uses and potential as a key component in gluten-free food formulations—An overview of existing literature research. European Food Science and Engineering, 5(2), 71-95. https://doi.org/10.55147/efse.1505289