Naslov
Total phenols content, antioxidant activity and colour of wheat bread with addition buckwheat flour

Autori
Selimović, Amel ; Miličević, Dijana ; Salkić, Mirsad ; Selimović, Amra ; Ačkar, Đurđica ; Pešić, Tijana

Izvornik
Technologica acta (1840-0426) 6 (2013), 1; 51-58

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
buckwheat bread ; colour ; total phenols ; antioxidant activity

Sažetak
Wheat bread was prepared by replacing 15%, 30% and 40% of white wheat flour with wholegrain buckwheat flour. Total phenols content (Folin–Ciocalteu method) and antioxidant activity (FRAP) of buckwheat flour enriched wheat bread samples and flour mixtures were analysed and compared with wheat bread and wheat flour (control samples). Wholegrain buckwheat flour (17.91 mg GA/L extract) contained higher total phenols than wheat flour (9.11 mg GA/L extract). The incorporation of buckwheat flour in bread samples increased the total phenols content from 7.46 (mg GA/L extract) to 10.13 (mg GA/L extract), and antioxidant activity from 231.45 (µmol Fe 2+ /L extract) to 368.45 (µmol Fe 2+ /L extract). Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15%, 30% and 40% of wholegrain buckwheat flour showed lower L values of crust and crumb colour compared to the control sample.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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