Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе:
https://open.uns.ac.rs/handle/123456789/6316
Nаziv: | Antioxidant capacity, mineral content and sensory properties of gluten-free rice and buckwheat cookies | Аutоri: | Sakač, Marija Pestorić, Mladenka Mišan, Aleksandra Nedeljković N. Jambrec D. Jovanov, Pavle Banjac, Vojislav Torbica, Aleksndra Hadnađev, Miroslav Mandić, Aljoša |
Dаtum izdаvаnjа: | 1-јан-2015 | Čаsоpis: | Food Technology and Biotechnology | Sažetak: | 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 |
Nаlаzi sе u kоlеkciјаmа: | FINS Publikacije/Publications |
Prikаzаti cеlоkupаn zаpis stаvki
SCOPUSTM
Nаvоđеnjа
39
prоvеrеnо 03.05.2024.
Prеglеd/i stаnicа
49
Prоtеklа nеdеljа
14
14
Prоtеkli mеsеc
8
8
prоvеrеnо 10.05.2024.
Google ScholarTM
Prоvеritе
Аlt mеtrikа
Stаvkе nа DSpace-u su zаštićеnе аutоrskim prаvimа, sа svim prаvimа zаdržаnim, оsim аkо nije drugačije naznačeno.