1. bookVolume 10 (2017): Issue 2 (December 2017)
Journal Details
License
Format
Journal
eISSN
1339-3065
First Published
10 Dec 2012
Publication timeframe
2 times per year
Languages
English
access type Open Access

Properties of crackers with buckwheat sourdough

Published Online: 29 Dec 2017
Volume & Issue: Volume 10 (2017) - Issue 2 (December 2017)
Page range: 152 - 158
Journal Details
License
Format
Journal
eISSN
1339-3065
First Published
10 Dec 2012
Publication timeframe
2 times per year
Languages
English
Abstract

Effects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.

Key words

Angioloni A, Romani S, Gaetano Pinnavaia G, Dalla Rosa M (2006) Eur. Food Res. Technol. 222: 54-57.Search in Google Scholar

Armero E, Collar C (1996) J. Food Sci. 61: 299-303. 10.1111/j.1365-2621.1996.tb14180.xSearch in Google Scholar

Banu I, Vasilean I, Aprodu I (2010) Food Sci. Technol. Res. 16: 571-576.Search in Google Scholar

Benzie IF, Strain JJ (1996) Anal. Biochem. 239: 70-76.Search in Google Scholar

Christa K, Soral-Śmietana M (2008) Czech J. Food Sci. 26: 153-162.Search in Google Scholar

Clarke CI, Farrell GM (2000) J. Sci. Food Agric. 80: 1237-1244.Search in Google Scholar

Clarke CI, Schober TJ, Arendt EK (2002) Cereal Chem. 79: 640-647.Search in Google Scholar

Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M (2008) J. Food Prot. 71: 1491-1495.10.4315/0362-028X-71.7.1491Search in Google Scholar

Dietrych-Szostak D, Oleszek W (1999) J. Agric. Food Chem. 47: 4384-4387.Search in Google Scholar

Đorđević TM, Šiler-Marinković SS, Dimitrijević-Branković SI (2010) Food Chem. 119: 957-963.Search in Google Scholar

Hansen B, Hansen A (1994) Z. Lebensm. Unters. Forsch. 198: 202-209.Search in Google Scholar

Heim KE, Tagliaferro AR, Bobilya DJ (2002) J. Nutr. Biochem. 13: 572-584.Search in Google Scholar

Jiang P, Burczynski F, Campbell C, Pierce G, Austria JA, Briggs CJ (2007) Food Res. Int. 40: 356-364.Search in Google Scholar

Katina K, Arendt EK, Liukkonen KH, Autio K, Flander L, Poutanen K (2005) Trends Food Sci. Technol. 16: 104-112.Search in Google Scholar

Katina K, Liukkonen KH, Norja AK, Adlercreutz H, Heinonen SM, Lampi AM, Pihlava JM, Poutanen K, (2007) J. Cereal Sci. 46: 348-355.10.1016/j.jcs.2007.07.006Search in Google Scholar

Kreft S, Knapp M, Kreft I (1999) J. Agric. Food Chem. 47: 4649-4652.10.1021/jf990186p10552865Search in Google Scholar

Kuchtova V, Karovičova J, Kohajdova Z, Minarovičova L (2016) Acta Chim Slov. 9: 54-57.Search in Google Scholar

Liukkonen KH, Katina K, Wilhelmsson A, Myllymaki O, Lampi AM, Kariluoto S, Piironen V, Heinonen SM, Nurmi T, Adlercreutz H, Peltoketo A, Pihlava JM, Heitaniemi V, Poutanen K (2003) Proc. Nutr. Soc. 62: 117-122.Search in Google Scholar

Meuser F, Zense TH (1993) Carbohydr. Polym. 21: 179-181.Search in Google Scholar

Michalska A, Ceglinska A, Amarowicz R, Konrad Piskula M, Szawara-Nowak D, Zielinski H (2007) J. Agric. Food Chem. 55: 734-740.10.1021/jf062425w17263468Search in Google Scholar

Noor Aziah AA, Komathi CA (2009) Intern. Food Res. 16: 479-482.Search in Google Scholar

Sanz Penella JM, Tamayo Ramos JA, Haros M (2012) Food Bioprocess Tech. 5: 2370-2380.Search in Google Scholar

Schober TJ, Dockery P, Arendt EK (2003) Eur. Food Res. Technol. 217: 299-304.Search in Google Scholar

Sedej I (2011) Faculty of Technology. University of Novi Sad, Serbia. Doctoral thesis.Search in Google Scholar

Sedej I, Sakač M, Mandić A, Mišan A, Pestorić M, Šimurina O, Čanadanović-Brunet J (2011) Food Sci. Technol. 44: 694-699.Search in Google Scholar

Selimović A, Miličević D, Jašić M, Selimović A, Ačkar Đ, Pešić T (2014) Croat. J. Food Sci. Technol. 6: 43-50.Search in Google Scholar

Singleton VR, Orthifer R, Lamuela-Raventos RM (1999) Methods Enzymol. 299: 152-178.Search in Google Scholar

Thiele C, Ganzle MG, Vogel RF (2002) Cereal Chem. 79: 45-51.Search in Google Scholar

Wehrle K, Arendt EK (1998) Cereal Chem. 75: 882-886.Search in Google Scholar

Wehrle K, Grau H, Arendt EK (1997) Cereal Chem. 74: 739-744.Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo