Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 89, Issue -, Pages 217-223Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2017.10.039
Keywords
Buckwheat flakes; Amaranth flour; Muffins; Antioxidative potential; Lipid oxidation products
Categories
Funding
- [505-20-100500-P00312-99]
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Effects of partial replacement (17-50%) of wheat flour (WF) with buckwheat flakes/amaranth flour blend (B-A) on quality attributes of muffins during storage, with special attention on their antioxidative, nutritional and sensory properties, were studied. Increasing the B-A content in muffins resulted in progressing antioxidative activity, e.g. 1,1-dipheny1-2-picrylhydrazyl scavenging by 26-51%, as well as in increased mono- and polyunsaturated fatty acid (FA) contents; e.g., linolenic acid content was 0.34 g/100 g FA in control (C-muffins), and 0.53 g/100 g FA in the muffins with the highest WF substitution. Moreover, fibre content in that latter case was 2.5-fold higher than in C-muffins. The content of secondary lipid oxidation products did not exceed the upper safety limits in muffins with higher WF substitution of by B-A. Intensities of cereal, nut aroma and taste increased with increasing B-A content, but that of buttery aroma decreased. Intensities of off-aroma and of bitter taste were low in fresh muffins but increased with storage due to increased secondary lipid oxidation products. Higher WF replacement by B-A (33 or 50%) in muffins improved their nutritional and antioxidative properties, effectively inhibiting hydroperoxide decomposition, thus preventing generation of toxic secondary lipid oxidation products.
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