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 and Anamarija Mandić

Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia

Article history
Received March 7, 2014
Accepted December 9, 2014

Key words:
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), 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.

*Corresponding author:  
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