Tartary buckwheat malt as ingredient of gluten-free cookies

被引：45

作者：

Molinari, Romina ^{[1
]}

Costantini, Lara ^{[1
]}

Timperio, Anna Maria ^{[1
]}

Lelli, Veronica ^{[1
]}

Bonafaccia, Francesco ^{[1
]}

Bonafaccia, Giovanni ^{[2
]}

Merendino, Nicole ^{[1
]}

机构：

[1] Tuscia Univ, Dept Ecol & Biol Sci DEB, Largo Univ Snc, I-01100 Viterbo, Italy

[2] Food & Nutr Res Ctr CREA NUT, Via Ardeatina 546, I-00178 Rome, Italy

来源：

JOURNAL OF CEREAL SCIENCE | 2018年 / 80卷

关键词：

Tartary buckwheat malt; Antioxidant activity; Flavonoids; Gluten-free cookies; ANTIOXIDANT ACTIVITY; STARCH DIGESTIBILITY; BIOACTIVE COMPOUNDS; GERMINATED GRAINS; GLYCEMIC INDEX; FREE BREAD; IN-VITRO; FLOUR; FOOD; FLAVONOIDS;

D O I：

10.1016/j.jcs.2017.11.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of malting on the profile of the phenolic compounds and the antioxidant properties of tartary buckwheat (Fagopyrum tataricum L. Gaertn.) was investigated. A considerable increase in total phenolic compounds and higher antioxidant activity were observed after 88 h of germination. The highest relative increases in phenolic compounds were observed for quercetin, orientin, and vitexin, which are consequently major inducible phenolic compounds during malting. Only a minor relative increase was observed for the most abundant phenolic compound, rutin. Formulations of gluten-free cookies based on rice flour and buckwheat malt or flour in ratios 70:30, have been produced. In the raw material and cookies the proximate composition, starch, resistant starch, total polyphenols, profile of polyphenols, antioxidant activity and expected glycemic index were determined. Gluten-free cookies made with rice flour and buckwheat malt exhibited significantly higher total phenolic and quercetin contents. Comparing to control cookies higher antioxidant activity and lower glycemic index (p < 0.05) was found. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：37 / 43

页数：7

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