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https://open.uns.ac.rs/handle/123456789/5580
Nаziv: | Antioxidant and sensory properties of rice-buckwheat gluten-free cookies | Аutоri: | Sakač, Marija Pestorić, Mladenka Mišan, Aleksandra Mandić, Aljoša Nedeljkovic N. Jambrec D. Jovanov, Pavle Banjac, Vojislav |
Dаtum izdаvаnjа: | 1-јан-2013 | Čаsоpis: | Proceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists | Sažetak: | 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. | URI: | https://open.uns.ac.rs/handle/123456789/5580 |
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