title: Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
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.
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Marijana
authors.initials: M
authors.lastname: Sakač
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Mladenka
authors.initials: M
authors.lastname: Pestorić
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Mišan
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Nataša
authors.initials: N
authors.lastname: Nedeljković
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Dubravka
authors.initials: D
authors.lastname: Jambrec
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Pavle
authors.initials: P
authors.lastname: Jovanov
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Vojislav
authors.initials: V
authors.lastname: Banjac
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Torbica
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Miroslav
authors.initials: M
authors.lastname: Hadnađev
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia.
authors.forename: Anamarija
authors.initials: A
authors.lastname: Mandić
keywords: antioxidant activity; buckwheat flour; gluten-free cookies; minerals; rice flour; sensory properties