Zieliński Henryk, Ciesarová Zuzana, Kukurová Kristína, Zielinska Danuta, Szawara-Nowak Dorota, Starowicz Małgorzata, Wronkowska Małgorzata
Division of Food Science, Department of Chemistry and Biodynamic of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
National Agriculture and Food Centre, The Food Research Institute, Priemyselná 4, P. O. Box 25, 824 75 Bratislava 26, Slovak Republic.
J Food Sci Technol. 2017 May;54(6):1425-1432. doi: 10.1007/s13197-017-2561-4. Epub 2017 Mar 14.
Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by ) 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 could be used as an ingredient for improving the functional properties of gluten-free muffins.
本研究评估了由未发酵和发酵（通过 ）荞麦粉制成的四种无麸质松饼的选定功能特性，并与使用市售无麸质玉米粉制成的对照松饼进行了比较。研究了其近似化学成分、通过ABTS、光化学发光和循环伏安法测定的抗氧化能力，以及在BSA/Glu系统中体外对蛋白质糖基化的抑制活性。与对照样品相比，富含荞麦的无麸质松饼中总酚类化合物、可利用赖氨酸、糠氨酸、游离和总FIC、褐变指数和抗氧化能力的含量更高。与用未发酵荞麦粉制成的松饼相比，用发酵荞麦粉制成的无麸质松饼表现出显著更高的抗氧化能力、对晚期糖基化终产物形成的活性增加、可利用赖氨酸含量增加，以及更高的FAST指数和褐变指数。研究表明，通过 发酵的荞麦粉可用作改善无麸质松饼功能特性的成分。
