Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/6316
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 | Nedeljković N. | en |
dc.contributor.author | Jambrec D. | en |
dc.contributor.author | Jovanov, Pavle | en |
dc.contributor.author | Banjac, Vojislav | en |
dc.contributor.author | Torbica, Aleksndra | en |
dc.contributor.author | Hadnađev, Miroslav | en |
dc.contributor.author | Mandić, Aljoša | en |
dc.date.accessioned | 2019-09-30T08:54:13Z | - |
dc.date.available | 2019-09-30T08:54:13Z | - |
dc.date.issued | 2015-01-01 | en |
dc.identifier.issn | 13309862 | en |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/6316 | - |
dc.description.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. | en |
dc.relation.ispartof | Food Technology and Biotechnology | en |
dc.title | Antioxidant capacity, mineral content and sensory properties of gluten-free rice and buckwheat cookies | en |
dc.type | Journal/Magazine Article | en |
dc.identifier.doi | 10.17113/ftb.53.01.15.3633 | en |
dc.identifier.scopus | 2-s2.0-84929095335 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84929095335 | en |
dc.relation.lastpage | 47 | en |
dc.relation.firstpage | 38 | en |
dc.relation.issue | 1 | en |
dc.relation.volume | 53 | en |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
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.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.orcid | 0000-0002-9627-1598 | - |
crisitem.author.orcid | 0000-0002-0055-5642 | - |
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 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications |
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