Chapters authored
Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour
In this study, the antioxidative/reducing activity of buckwheat-enhanced dark wheat breads (BEDWBs), based on the substitution of dark wheat flour (DWF) with buckwheat flour (BF) or flour from roasted buckwheat groats (BFR) at levels of 10, 20, 30 and 50% (w/w), was investigated. The antioxidative activity was measured against the 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation (ABTS•+), the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) and the superoxide anion radical (O2−•) by photochemiluminescence (PCL), reducing power by Fe(III) reduction and directly by cyclic voltammetry (CV) technique. The Fe(II) chelating capacity was also provided. The substitution of dark wheat bread with white and roasted buckwheat flour up to 50% (w/w) resulted in higher scavenging capacity against free radicals. The chelating and reducing power were above threefold higher as compared to a reference dark wheat bread. The improved antioxidant properties of buckwheat-enhanced dark wheat breads were due to the incorporation of buckwheat flour polyphenols. The high correlation noted between the total phenolic content and antioxidant capacity suggested that these assays may be used to characterize the cereal products enriched by buckwheat flours. Overall, buckwheat-enhanced dark wheat bread could be applied as food with more efficient antioxidant properties.
Part of the book: Superfood and Functional Food
Functional Properties and Maillard Reaction Product Formation in Rye-Buckwheat Ginger Cakes Enhanced with Rutin
A study of functional properties and Maillard reaction progress in rye-buckwheat ginger cakes supplemented with low and high rutin amount was conducted. The cakes were formulated on rye flour substituted by flour from husked buckwheat or flour from roasted buckwheat groats at 30 % level. The dough was either spontaneously fermented for 72 h at 21 °C, or the fermentation step was omitted. The cakes were baked at 180 °C for 18 min. Fortification of rye-buckwheat ginger cakes by low and high level of rutin was associated with the beneficial progress of the Maillard reaction towards the formation of melanoidins, while furosine formation at the early stage of Maillard reaction was decreased. However, loss of the nutritional value due to the formation of high amount of fluorescent (carboxymethyllysine (CML)) and fluorescent-intermediate compounds was observed. It has also been proved that rye-buckwheat ginger cakes fortified with low and high rutin doses are a rich source of biologically active compounds. Therefore, the cakes showed a high ability to inhibit the formation of advanced glycation end products (AGEs) in vitro and revealed high antioxidant potential. These findings may be important factors in complete evaluation of functional properties of ginger cakes. Stronger influence of rutin enrichment was observed in cakes baked from fermented-like dough than without this process.
Part of the book: Superfood and Functional Food