SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Suppliers

Read more breaking news

 

 

Functional gluten-free biscuit developed using ancient cereal

By Oliver Nieburg , 06-Jul-2012

Functional gluten-free biscuit developed using ancient cereal

Researchers have developed a functional biscuit from the ancient cereal teff flour that it claims is suited to celiac patients and sportsmen.

The formulation was developed by researchers at the Department of Food Technology of the Universidad Politécnica de Madrid.

The developers have applied for a patent and said that manufacturers will be able to bring products to market once it is granted.

Composition

The biscuit uses teff flour, a gluten free cereal used in Ethiopia and Eritrea. The researchers say that the formulation requires no added fat or artificial thicker as is often needed in other gluten-free foods, which reduces the calorie-count.

They added that the product would appeal to athletes, diabetics and people with anemia and would carry a lower price point compared to similar market offerings.

“One of the main problems of producers of cooked food derived from free gluten cereals is the modification of the rheological properties of mass due to that the viscoelastic gluten network is not developed,” said the researchers.

Teff flour

Teff flour, an ancient crop from Ethiopia and Eritrea that is rich in carbohydrates and fibre.

“These compounds have a high capacity to absorb water and act also as binder in the dough, alleviating the problems deriving from the absence of gluten in cereal,” said the researchers.

Other than teff flour, the biscuit formulation includes skimmed milk, non-fat plain yogurt, brown sugar, defatted cocoa powder, orange zest and hazelnuts.

The researchers claim that 100g of teff contain between 9 and 15 g of proteins, 73g of carbohydrates, 2g of fat and 3g of fiber.

“The essential amino acids content is also remarkable,” continued the researchers. “It is rich in zinc and iron. In addition, teff flour has a low glycemic index resulting in a slow digestion of its carbohydrates,” they said.

The researchers added that manufacturers would not need to alter existing processes in order to produce the teff flour functional biscuit.

Related products

Related suppliers

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Fytexia
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Indena
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Capsugel
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Ingredion
Balancing Innovation and Risk in Sports Nutrition Ingredients
NSF-International
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Roquette
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars