Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/10206
Title: | Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions | Authors: | Sedej I. Sakač M. Mandić A. Mišan, Aleksandra Tumbas V. Hadnađev, Miroslav |
Issue Date: | 1-Nov-2011 | Journal: | Journal of Cereal Science | Abstract: | This study examined the antioxidant properties of the ethanolic extracts of wheat milling fractions (wheat flour type 500 and type 850, and bran) and their polyphenol and tocopherol content, and rheological characteristics of wheat dough supplemented with buckwheat flours (light and wholegrain). The results obtained in this study were correlated with our previously published data on wheat flour type 400, wholegrain wheat flour and buckwheat flours. Buckwheat flours exhibited significantly higher (P < 0.05) antiradical activity on hydroxyl (OH), superoxide anion (O2-) and (1,1-diphenyl-2-picrylhydrazyl) DPPH radicals, antioxidant activity and reducing power than all investigated wheat milling fractions when their corresponding IC50 values were compared. The rheological parameters of wheat dough supplemented with light and wholegrain buckwheat flour (0-50%) were obtained by using Mixolab. Results indicated changes in protein and starch properties of dough. The obtained results indicate the benefit of using buckwheat flours in wheat-based food products, i.e. their contribution in functional and tailor-made-food production. © 2011 Elsevier Ltd. | URI: | https://open.uns.ac.rs/handle/123456789/10206 | ISSN: | 07335210 | DOI: | 10.1016/j.jcs.2011.07.001 |
Appears in Collections: | FINS Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
57
checked on Sep 9, 2023
Page view(s)
24
Last Week
8
8
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.