Optimization and sensory acceptability of teff based products: A step forward to diversified crops adaptability

Teff is a warm-season annual low-risk cereal crop and a suitable example of diversified crop. For very first time in India, it was adopted by a farmer in Karnataka with the seeds assisted by CFTRI, Mysore and supplied organically grown red teff seed for this study. Teff grain is gluten-free, can be utilized in a range of foods, and offers advantages to people with celiac disease or gluten intolerance. Gluten is a crucial protein for developing extruded products however, a large number of population worldwide has gluten sensitivity. There is a continuously demand for gluten free extruded products in recent years due to the rising frequency of gluten sensitivity. The current study was aimed to develop and assess the organoleptic acceptability of gluten free (GF) products developed using teff, sorghum, and soybean flour. The current study’s findings on the organoleptic evaluation of developed control, type I, type II, and type III formulations of pasta and noodles made from blends of teff, sorghum, and soybean flour revealed that the blends at 50:30:20 ratios, respectively, brought out the acceptable food products and also fell into the category of “liked very much.”