Functional and antioxidant properties of new buckwheat products. [Doctoral dissertation] | Funkcionalna i antioksidativna svojstva novih proizvoda od heljde. Doktorska disertacija
2011
Sedej, I.J.
This study investigated wheat milling fractions (flours T-400, T-500, T-850, wholegrain flour and bran) and buckwheat (Fagopyrum esculentum Moench) milling fractions (hull, groat, dehulled grain, wholegrain flour and refined flour). Content of total polyphenols and total flavonoids, and antioxidant activity were determined in ethanolic extracts of wheat and buckwheat milling fractions. ESR spectroscopy was used for investigation of antiradical activity of wheat and buckwheat milling fractions extracts on reactive superoxide anion and hydroxyl radicals. HPLC analysis was used for quantitative and qualitative determination of polyphenols and tocopherols composition of wheat and buckwheat milling fractions. The correlation between phytochemicals content and antioxidant activity of wheat and buckwheat milling fractions has been analyzed. After investigation of rheological properties of buckwheat dough, new cracker formulation has been developed and gluten-free buckwheat crackers have been produced. Quality parameters of produced buckwheat crackers (refined and wholegrain) were analyzed and compared with control wheat crackers (refined and wholegrain). Content of total polyphenols and quantitative and qualitative composition of polyphenols and tocopherols were determined in crackers. Antiradical activity of crackers on DPPH radical has been tested. Shelf-life of buckwheat and wheat crackers was detrmined applying gas chromatographic analysis of the formed aldehydes as secondary products of lipid oxidation. Sensory quality of the new buckwheat crackers has been established applying point-based method and instrumental analyses of color and texture.
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