Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/5580
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sakač, Marija | en |
dc.contributor.author | Pestorić, Mladenka | en |
dc.contributor.author | Mišan, Aleksandra | en |
dc.contributor.author | Mandić, Aljoša | en |
dc.contributor.author | Nedeljkovic N. | en |
dc.contributor.author | Jambrec D. | en |
dc.contributor.author | Jovanov, Pavle | en |
dc.contributor.author | Banjac, Vojislav | en |
dc.date.accessioned | 2019-09-30T08:48:56Z | - |
dc.date.available | 2019-09-30T08:48:56Z | - |
dc.date.issued | 2013-01-01 | en |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/5580 | - |
dc.description.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. | en |
dc.relation.ispartof | Proceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists | en |
dc.title | Antioxidant and sensory properties of rice-buckwheat gluten-free cookies | en |
dc.type | Conference Paper | en |
dc.identifier.scopus | 2-s2.0-84991218420 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84991218420 | en |
dc.relation.lastpage | 263 | en |
dc.relation.firstpage | 254 | en |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.orcid | 0000-0003-3261-0332 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications |
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