Utilization of raw and germinated teff flour in cookie production

The aim of this thesis is to investigate the effect of germination process on the physical, chemical and functional properties of teff flour and the potential of using germinated teff flour in cookie production. For this purpose, in the first stage, physicochemical and functional properties of ungerminated natural teff flour, germinated teff flour and control wheat flour samples were determined. Then, cookie production was carried out. Protein, ash and total dietary fiber (TDF) contents increased and the amount of starch decreased in germinated teff flour. The water holding capacity, oil holding capacity and water solubility index of the germinated samples increased. Total phenolic substance and antioxidant activity values of germinated teff flour are significantly high. Accordingly, as the ratio of germinated teff flour increases in cookies, total phenolic substance and antioxidant activity increase. The addition of germinated teff flour in cookies increased the TDF and decreased the estimated glycemic index (eGI) value. As a result, the addition of germinated teff flour improved the functional properties of the cookies.