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

Light buckwheat flour 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...

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Bibliographic Details
Main Authors: Mladenka Pestorić, Aleksandra Mišan, Nataša Nedeljković, Dubravka Jambrec, Pavle Jovanov, Vojislav Banjac, Aleksandra Torbica, Miroslav Hadnađev, Anamarija Mandić, Marijana Sakač
Format: Article
Language:English
Published: University of Zagreb 2015-01-01
Series:Food Technology and Biotechnology
Subjects:
gluten-free cookies
minerals
antioxidant activity
sensory properties
rice flour
buckwheat flour
Online Access:http://hrcak.srce.hr/file/201846

Internet

http://hrcak.srce.hr/file/201846

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