Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Filipčev, Bojana; Šimurina, Olivera; Sakač, Marijana; Sedej, Ivana; Jovanov, Pavle; Pestorić, Mladenka; Bodroža‐Solarov, Marija

doi:10.1016/j.foodchem.2010.08.055

Cited by 60 publications

(55 citation statements)

References 33 publications

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“…It can be concluded that high temperature during baking process did not have an impact on rutin stability. Rutin content in rye-buckwheat ginger cakes (GC-1 and GC-2 with dough fermentation step) was higher than it was noted in ginger nut biscuits (wheatbuckwheat flour, 70:30) elaborated by Filipčev et al [2011]. Table 1 and 2 show TPC contents in rye-buckwheat ginger cakes prepared with and without dough fermentation step, respectively.…”

Section: Rutin and Total Phenolics Contentsmentioning

confidence: 84%

“…The higher TPC was noticed in ginger cakes evaluated after longer dough storage, which is likely to be related to the positive influence of temperature during dough storage on increased production of antioxidants [Hur et al, 2014]. All types of rye-buckwheat ginger cakes reached higher TPC values in comparison to ginger nut biscuits [Filipčev et al, 2011], which means that this innovative buckwheat-based product is a good source of phenolic compounds.…”

Section: Rutin and Total Phenolics Contentsmentioning

confidence: 84%

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Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl--1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

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Section: Rutin and Total Phenolics Contentsmentioning

confidence: 84%

Section: Rutin and Total Phenolics Contentsmentioning

confidence: 84%

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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“…The biscuits enriched with buckwheat had increased spread ration, hardness and fracturability (Filipčev et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Utilization of Soy Flour and Dehulled Blackgram Flour in the Development of Gluten Free Products

Rani¹,

Punia²

2017

Int.J.Curr.Microbiol.App.Sci

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“…Several studies have conirmed that lavonoids possess antioxidant properties due to their ability to chelate metal ions [26,2 ]. Filipčev et al [18] observed clear diferences in metal chelating activity between the buckwheat and rye cookies. They also noticed that buckwheat enriched cookies (in amount 0, 40 and 0%) show a higher antioxidative properties than cookies enriched in rye.…”

Section: Discussionmentioning

confidence: 99%

“…This inding, due to the quality properties of buckwheat bread as described by Lin et al [21], can make it favourable for developing a healthy diet. Recently, a number of food products containing buckwheat has been investigated such as buckwheat-enhanced ginger nuty cakes [18], buckwheat enriched wheat bread [1 , 20, 21] and buckwheat cakes [18, 1 , 22]. Therefore, due to the nutritional value and beneicial efects on human health, buckwheat and partially buckwheat-based products form a pool of potential functional food [4,10].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour

Szawara-Nowak¹,

Zielińska²,

Zieliński³

et al. 2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

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In this study, the antioxidative/reducing activity of buckwheat-enhanced dark wheat breads (BEDWBs), based on the substitution of dark wheat lour (DWF) with buckwheat lour (BF) or lour from roasted buckwheat groats (BFR) at levels of 10, 20, 0 and 0% (w/w), was investigated. The antioxidative activity was measured against the 2,2'-azinobis-( -ethylbenzothiazoline-6-sulfonate) radical cation (ABTS ) by photochemiluminescence (PCL), reducing power by Fe(III) reduction and directly by cyclic voltammetry (CV) technique. The Fe(II) chelating capacity was also provided. The substitution of dark wheat bread with white and roasted buckwheat lour up to 0% (w/w) resulted in higher scavenging capacity against free radicals. The chelating and reducing power were above threefold higher as compared to a reference dark wheat bread. The improved antioxidant properties of buckwheat-enhanced dark wheat breads were due to the incorporation of buckwheat lour polyphenols. The high correlation noted between the total phenolic content and antioxidant capacity suggested that these assays may be used to characterize the cereal products enriched by buckwheat lours. Overall, buckwheat-enhanced dark wheat bread could be applied as food with more eicient antioxidant properties.

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Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Cited by 60 publications

References 33 publications

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Utilization of Soy Flour and Dehulled Blackgram Flour in the Development of Gluten Free Products

Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour

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