Quality assessment of gluten-free crackers based on buckwheat flour

2010/11/22 by Ivana Sedej, Marijana Sakač, Anamarija Mandić +5 · 12 citations
Agricultural and Biological Sciences · Nursing · Environmental Science · #Seed and Plant Biochemistry #Food composition and properties #Agriculture Sustainability and Environmental Impact

paper · doi:10.1016/j.lwt.2010.11.010

Abstract

Formulation and characterization of new products – gluten-free crackers based on two types of buckwheat flour (refined and wholegrain) are presented in this study. Their proximate composition, content of main antioxidant compounds (polyphenols and tocopherols), antioxidant activity (radical scavenging activity on 1,1-diphenyl-2-picrylhydrazyl radicals – DPPH) and sensory quality were analyzed and compared with those of wheat crackers made from refined and wholegrain wheat flours. Protocatechuic acid and ferulic acid were quantified in buckwheat and wheat crackers, while two flavonoids, rutin and quercetin, were quantified only in buckwheat crackers. Content of total phenolics and tocopherols was significantly higher (P < 0.05) in buckwheat crackers in comparison to wheat crackers. Tocopherols in crackers were present in the following order: α- ≫ γ- > δ-tocopherol. Buckwheat crackers exhibited significantly higher (P < 0.05) radical scavenging activity on DPPH according to their IC50 values. No significant differences were observed in sensory quality of wholegrain buckwheat crackers in comparison to wheat ones. Crackers made from buckwheat flours can broaden the utilization of buckwheat, increase supply of gluten-free products on the market and may be regarded as health-promoting functional foods, especially for celiac disease patients.

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