Tartary buckwheat malt as ingredient of gluten-free cookies
Authors/Creators
- 1. Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo 5 dell'Università snc, 01100 Viterbo, Italy
- 2. Food and Nutrition Research Center (CREA-NUT), Via Ardeatina 546, 00178 Roma, Italy
Description
The impact of malting on the profile of the phenolic compounds and the antioxidant properties of 29 tartary buckwheat (Fagopyrum tataricum L. Gaertn.) was investigated. A considerable increase in 30 total phenolic compounds and higher antioxidant activity were observed after 88 h of germination. 31 The highest relative increases in phenolic compounds were observed for quercetin, orientin, and 32 vitexin, which are consequently major inducible phenolic compounds during malting. Only a minor 33 relative increase was observed for the most abundant phenolic compound, rutin. Formulations of 34 gluten-free cookies based on rice flour and buckwheat malt or flour in ratios 70:30, have been 35 produced. In the raw material and cookies the proximate composition, starch, resistant starch, total 36 polyphenols, profile of polyphenols, antioxidant activity and expected glycemic index were 37 determined. Gluten-free cookies made with rice flour and buckwheat malt exhibited significantly 38 higher total phenolic and quercetin contents. Comparing to control cookies higher antioxidant 39 activity and lower glycemic index (p<0.05) was found.
https://www.sciencedirect.com/science/article/pii/S073352101730749X
DOI:10.1016/j.jcs.2017.11.011
Files
Restricted
The record is publicly accessible, but files are restricted. Log in to check if you have access.
Request access
If you would like to request access to these files, please fill out the form below.
You need to satisfy these conditions in order for this request to be accepted:
Author cannot archive publisher's version/PDF
You are currently not logged in. Do you have an account? Log in here