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- Title
Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
- Authors
Sakač, Marijana; Pestorić, Mladenka; Mišan, Aleksandra; Nedeljković, Nataša; Jambrec, Dubravka; Jovanov, Pavle; Banjac, Vojislav; Torbica, Aleksandra; Hadnađev, Miroslav; Mandić, Anamarija
- Abstract
Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flour and buckwheat flour exhibited significantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl-2-picrylhy-drazyl radicals (DPPH·), antioxidant activity and reducing power than the control cookies (p<0.05). Comparing all evaluated sensory properties, cookies containing 20 % of light buckwheat flour had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30 % buckwheat flour had better antioxidant and sensory properties in comparison with other two cookie samples.
- Subjects
ANTIOXIDANTS; COMPOSITION of rice; COMPARATIVE studies; PRINCIPAL components analysis; BUCKWHEAT; GLUTEN-free foods
- Publication
Food Technology & Biotechnology, 2015, Vol 53, Issue 1, p38
- ISSN
1330-9862
- Publication type
Article
- DOI
10.17113/ftb.53.01.15.3633