Functional characteristics of the gluten free products based on buckwheat/rice flour mixtures

Abstract

Gluten free products containing rice flour and husked and unhusked buckwheat flour respectively were formulated. Three different proportions (70: 30, 80: 20 and 90: 10) of rice flour and husked buckwheat flour as well as unhusked buckwheat flour mixtures were prepared. Dietary fibre content and rutin content as one of the parameter of the antioxidative stability of the final gluten free product were investigated. Increasing the amount of both husked buckwheat flour and unhusked buckwheat flour in prepared mixtures resulted in increase of dietary fibre and rutin content. Systems containing unhusked buckwheat flour possessed higher value of rutin content and dietary fibre content in comparison to the systems prepared with husked buckwheat flour. According to obtained results it can be concluded that increasing the amount of husked buckwheat flour and unhusked buckwheat flour possess health promotive effect by the means of increased dietary fibre content and rutin content which is correlated to antioxidative stability of the final product.