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March 26, 2015Food Technology and BiotechnologyOpen Access

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Marijana Sakač Mladenka Pestorić Aleksandra Mišan Nataša Nedeljković Pavle Jovanov Vojislav Banjac Aleksandra Torbica Miroslav Hadnađev Anamarija Mandić

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Abstract

), antioxidant activity and reducing power than the control cookies (p<0.05). Comparing all evaluated sensory properties, cookies containing 20% of light buckwheat flour had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30% buckwheat flour had better antioxidant and sensory properties in comparison with other two cookie samples.

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Cite This Study

Sakač et al. (2015) studied this question.

synapsesocial.com/papers/6a9c10bf6dfb890ed38519d3 https://doi.org/10.17113/ftb.53.01.15.3633

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