Quality assessment of gluten-free crackers based on buckwheat flour

Sedej, Ivana; Sakač, Marijana; Mandić, Anamarija; Mišan, Aleksandra; Pestorić, Mladenka; Šimurina, Olivera; Čanadanović-Brunet, Jasna

doi:10.1016/j.lwt.2010.11.010

Cited by 101 publications

(74 citation statements)

References 26 publications

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“…Dietary fi bre content of the investigated cookies was found to be signifi cantly diff erent (p<0.05) in the descending order: cookies with 30 % light buckwheat fl our>cookies with 20 % light buckwheat fl our>cookies with 10 % light buckwheat fl our>control cookies. Similar increase in total dietary fi bre content was noticed in light and wholegrain buckwheat crackers when they were compared to their wheat counterparts, which corresponded with higher content of dietary fi bres in buckwheat fl our (30). The increased total dietary fi bre content in gluten-free rice and buckwheat cookies contributed to their overall functional properties for the consumption of both adults and children.…”

Section: Proximate Composition Of Cookiessupporting

confidence: 62%

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Sakač

Pestorić

Mišan

et al. 2015

Food Technol. Biotechnol.

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SummaryLight buckwheat fl our was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly 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 fl our and buckwheat fl our exhibited signifi cantly 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 fl our had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30 % buckwheat fl our had be er antioxidant and sensory properties in comparison with other two cookie samples.

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Section: Proximate Composition Of Cookiessupporting

confidence: 62%

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Sakač

Pestorić

Mišan

et al. 2015

Food Technol. Biotechnol.

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“…Scoring procedure based on the five-point scale was adopted from previous studies used for the assessment of cookies and similar confectionery products (Pestorić et al 2014;Sedej et al 2011). Since selected properties do not contribute equally to the overall sensory quality of a product, the importance coefficients (ICs) for each sensory property were defined by the assessors: 1 for appearance; 1.5 for hardness of cookie at first bite; 2 for Fig.…”

Section: Sensory Analysismentioning

confidence: 99%

“…Effect of different cookie extracts on scavenging of 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH • ) was determined according to the method of Sedej et al (2011).…”

Section: Dpphmentioning

confidence: 99%

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Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

et al. 2015

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Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added glutenfree cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value glutencontaining counterparts.

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“…Krakerler insan diyetinde yaygın tüketilen aperatif ürünlerdir [12]. Ayrıca krakerler, düşük nem içeriği sayesinde, birçok unlu mamul için sorun teşkil eden küflenmeye karşı da dayanıklıdırlar [13].…”

Section: Introductionunclassified

Some chemical, physical and sensory properties of soda crackers supplemented with tomato seed

Işık¹,

Topkaya²

2017

Pamukkale J Eng Sci

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Quality assessment of gluten-free crackers based on buckwheat flour

Cited by 101 publications

References 26 publications

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

Some chemical, physical and sensory properties of soda crackers supplemented with tomato seed

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