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2013, vol. 17, iss. 2, pp. 93-96
Antioxidant properties of buckwheat enriched gluten-free cookies
Institute for Food Technology, Novi Sad
Functional Cereal Based Products for People with Metabolic Disorder (MESTD - 31029)

In the present study new formulations were made for gluten-free cookies based on mixtures of rice and light buckwheat flour, in the proportions of 90:10, 80:20, and 70:30. The gluten-free cookies were investigated for their total phenolic content, antioxidant activity (AOA) by β-carotene bleaching method, reducing power, scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radicals, and chelating activity on Fe2+. From the examined levels of substitution, cookies with 30% of buckwheat flour showed the highest antioxidant activity except in the chelating activity on Fe2+ assay. Overall, light buckwheat flour represents a potential rich source of polyphenol compounds for enhancing the nutritive properties of foods such as gluten-free cookies.
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article language: English
document type: Original Scientific Paper
published in SCIndeks: 02/09/2013

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