Antioxidant and sensory properties of rice-buckwheat gluten-free cookies

Abstract

Rice-buckwheat gluten-free cookies were produced using light buckwheat flour (LBF) to substitute rice flour (RF) in gluten-free cookies' formulation at the level of 10, 20% and 30%. Rice-buckwheat gluten-free cookies exhibited significantly higher (P<0.05) total phenolic and rutin content, antiradical activity on 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH), antioxidant activity (AOA) and reducing power than the rice cookies which were used as the control. LBF in the gluten-free cookies' formulation improved chelating activity on Fe2+of rice-buckwheat gluten-free cookies, but there were no significant differences (P<0.05) regarding the substitution levels. Cookies enriched with LBF at the level of 30% (30% RF/LBF cookies) possessed the highest antioxidant capacity. Concerning all evaluated sensory properties, cookies enriched with LBF at the level of 20% (20% RF/LBF) had the most acceptable sensory properties.