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https://open.uns.ac.rs/handle/123456789/6316
Title: | Antioxidant capacity, mineral content and sensory properties of gluten-free rice and buckwheat cookies | Authors: | Sakač, Marija Pestorić, Mladenka Mišan, Aleksandra Nedeljković N. Jambrec D. Jovanov, Pavle Banjac, Vojislav Torbica, Aleksndra Hadnađev, Miroslav Mandić, Aljoša |
Issue Date: | 1-Jan-2015 | Journal: | Food Technology and Biotechnology | Abstract: | Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flour and buckwheat flour exhibited significantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH•), antioxidant activity and reducing power than the control cookies (p<0.05). Comparing all evaluated sensory properties, cookies containing 20 % of light buckwheat flour had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30 % buckwheat flour had better antioxidant and sensory properties in comparison with other two cookie samples. | URI: | https://open.uns.ac.rs/handle/123456789/6316 | ISSN: | 13309862 | DOI: | 10.17113/ftb.53.01.15.3633 |
Appears in Collections: | FINS Publikacije/Publications |
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