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Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
- Source :
-
Food technology and biotechnology [Food Technol Biotechnol] 2015 Mar; Vol. 53 (1), pp. 38-47. - Publication Year :
- 2015
-
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 <superscript>•</superscript> ), 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.
Details
- Language :
- English
- ISSN :
- 1330-9862
- Volume :
- 53
- Issue :
- 1
- Database :
- MEDLINE
- Journal :
- Food technology and biotechnology
- Publication Type :
- Academic Journal
- Accession number :
- 27904330
- Full Text :
- https://doi.org/10.17113/ftb.53.01.15.3633