Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2017-03-14

AUTHORS

Henryk Zieliński, Zuzana Ciesarová, Kristína Kukurová, Danuta Zielinska, Dorota Szawara-Nowak, Małgorzata Starowicz, Małgorzata Wronkowska

ABSTRACT

Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial gluten-free corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminescence and cyclic voltammetry assays, and inhibitory activity against protein glycation in vitro in BSA/Glu systems were investigated. The content of the total phenolic compounds, available lysine, furosine, free and total FIC, browning index and antioxidant capacity of buckwheat-enhanced gluten-free muffins were higher compared to the control samples. Gluten-free muffins made of the fermented buckwheat flour showed a significantly higher antioxidant capacity, an increased activity against AGEs formation and an increased available lysine content, as well as a higher FAST index and browning index as compared to the muffins obtained with unfermented buckwheat flour. The study showed that buckwheat flour fermented by L. plantarum could be used as an ingredient for improving the functional properties of gluten-free muffins. More... »

PAGES

1425-1432

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-017-2561-4

DOI

http://dx.doi.org/10.1007/s13197-017-2561-4

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1084036605

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/28559601


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