Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/14213
Title: | Quality assessment of gluten-free crackers based on buckwheat flour | Authors: | Sedej, Ivana Sakač, Marijana Mandić, Anamarija Mišan, Aleksandra Pestorić, Mladenka Šimurina, Olivera Čanadanović-Brunet, Jasna |
Issue Date: | 1-Apr-2011 | Publisher: | Elsevier | Journal: | LWT - Food Science and Technology | Abstract: | Formulation and characterization of new products - gluten-free crackers based on two types of buckwheat flour (refined and wholegrain) are presented in this study. Their proximate composition, content of main antioxidant compounds (polyphenols and tocopherols), antioxidant activity (radical scavenging activity on 1,1-diphenyl-2-picrylhydrazyl radicals - DPPH.) and sensory quality were analyzed and compared with those of wheat crackers made from refined and wholegrain wheat flours. Protocatechuic acid and ferulic acid were quantified in buckwheat and wheat crackers, while two flavonoids, rutin and quercetin, were quantified only in buckwheat crackers. Content of total phenolics and tocopherols was significantly higher (P < 0.05) in buckwheat crackers in comparison to wheat crackers. Tocopherols in crackers were present in the following order: α- ≫ γ- > δ-tocopherol. Buckwheat crackers exhibited significantly higher (P < 0.05) radical scavenging activity on DPPH according to their IC50 values. No significant differences were observed in sensory quality of wholegrain buckwheat crackers in comparison to wheat ones. Crackers made from buckwheat flours can broaden the utilization of buckwheat, increase supply of gluten-free products on the market and may be regarded as health-promoting functional foods, especially for celiac disease patients. © 2010 Elsevier Ltd. | URI: | https://open.uns.ac.rs/handle/123456789/14213 | ISSN: | 00236438 | DOI: | 10.1016/j.lwt.2010.11.010 |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
101
checked on May 3, 2024
Page view(s)
40
Last Week
12
12
Last month
2
2
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.