Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Marĳana Sakač; Mladenka Pestorić; Aleksandra Mišan; Nataša Nedeljković; Dubravka Jambrec; Pavle Jovanov; Vojislav Banjac; Aleksandra Torbica; Miroslav Hadnađev; Anamarĳa Mandić

doi:10.17113/ftb.53.01.15.3633

Food Technology and Biotechnology (Jan 2015)

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Marĳana Sakač,
Mladenka Pestorić,
Aleksandra Mišan,
Nataša Nedeljković,
Dubravka Jambrec,
Pavle Jovanov,
Vojislav Banjac,
Aleksandra Torbica,
Miroslav Hadnađev,
Anamarĳa Mandić

Affiliations

Marĳana Sakač: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Mladenka Pestorić: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Aleksandra Mišan: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Nataša Nedeljković: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Dubravka Jambrec: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Pavle Jovanov: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Vojislav Banjac: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Aleksandra Torbica: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Miroslav Hadnađev: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Anamarĳa Mandić: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia

DOI: https://doi.org/10.17113/ftb.53.01.15.3633
Journal volume & issue: Vol. 53, no. 1
pp. 38 – 47

Abstract

Read online

Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly 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 fl our and buckwheat fl our exhibited signifi cantly 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.

Published in Food Technology and Biotechnology

ISSN: 1330-9862 (Print); 1334-2606 (Online)
Publisher: University of Zagreb Faculty of Food Technology and Biotechnology
Country of publisher: Croatia
LCC subjects: Technology: Chemical technology: Biotechnology; Technology: Chemical technology: Food processing and manufacture
Website: https://www.ftb.com.hr/

About the journal

Abstract

Keywords