Effect of Blending Ratio of Red Teff and Potato on the Sensory Quality of Injera

Abstract

The objective of this study was to evaluate the effect of the blending ratio of Teff and Potato on sensory quality of injera. Four samples were prepared to evaluate the effect of blending ratio on color, taste; texture, mouthfeel and overall acceptability of Injera. The samples were prepared by blending 10% potato and 90% red teff, 15% potato, and 85% red teff, 20% potato and 80% red, and 100% teff. The highest score was observed in a sample made using 20% potato+80% red teff and the lowest in the control (100% red teff) for overall acceptability. There was no significant difference observed between the samples made using 100% red teff, 10% potato+90% red teff and 15% potato+85% red teff and between 15% potato+85% red teff and 20% potato+80% red teff (P<0.05) in overall acceptability. According to the study, the sample made using 20% potato+80% red teff was found the highest consumer acceptability. The present study showed that the increase in the amount of potato concentration was related to the highest score in all attribute.