Skoči na glavni sadržaj

Food Technology and Biotechnology, Vol. 53 No. 1, 2015.

Izvorni znanstveni članak

https://doi.org/10.17113/ftb.53.01.15.3633

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Marijana Sakač ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Mladenka Pestorić ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Aleksandra Mišan ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Nataša Nedeljković ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Dubravka Jambrec ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Pavle Jovanov ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Vojislav Banjac ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Aleksandra Torbica ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Miroslav Hadnađev ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Anamarija Mandić ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia

Puni tekst: engleski pdf 163 Kb

str. 38-47

preuzimanja: 904

citiraj

Sažetak

Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly 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 fl our and buckwheat fl our exhibited signifi cantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl 2-picrylhydrazyl 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.

Ključne riječi

gluten-free cookies; minerals; antioxidant activity; sensory properties; rice flour; buckwheat flour

Hrčak ID:

136922

URI

https://hrcak.srce.hr/136922

Datum izdavanja:

30.3.2015.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.495 *