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

作者：Sakac Marijana^*; Pestoric Mladenka; Misan Aleksandra; Nedeljkovic Natasa; Jambrec Dubravka; Jovanov Pavle; Banjac Vojislav; Torbica Aleksandra; Hadnadev Miroslav; Mandic Anamarija

来源：Food Technology and Biotechnology, 2015, 53(1): 38-47.

DOI：10.17113/ftb.53.01.15.3633

• gluten-free cookies
• minerals
• antioxidant activity
• sensory properties
• rice flour
• buckwheat flour

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 center dot), 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.

• 出版日期2015-3