Tartary buckwheat malt as ingredient of gluten-free cookies. (March 2018)

• Record Type: Journal Article
• Authors: Molinari, Romina; Costantini, Lara; Timperio, Anna Maria; Lelli, Veronica; Bonafaccia, Francesco; Bonafaccia, Giovanni; Merendino, Nicolò
• Is Part Of: Journal of cereal science. Volume 80(2018)
• Page Start: 37
• Page End: 43
• Publication Date: 2018-03
• Subjects: Tartary buckwheat malt -- Antioxidant activity -- Flavonoids -- Gluten-free cookies; TMC (Tartary Malt Cookies) -- RC (Rice Cookies) -- TFC (Tartary Flour Cookies) -- RB (Raw Buckwheat) -- SB (Soaked Buckwheat) -- GB (Germinated Buckwheat at 16, 40, 64, 88 h) -- WTM (Whole Tartary Malt) -- RF (Rice Flour) -- WTF (Whole Tartary Flour) -- RS (Resistant Starch) -- eGI (expected glycemic index) -- GAE (Gallic Acid Equivalents) -- RE (Rutin Equivalents) -- DW (Dry Weight) -- TE (Trolox Equivalents) -- RDS (Rapidly Digestible Starch) -- SDS (Slowly Digestible Starch) -- TDF (Total Dietary Fiber) -- IDF (Insoluble Dietary Fiber) -- SDF (Soluble Dietary Fiber); Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2017.11.011
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: The impact of malting on the profile of the phenolic compounds and the antioxidant properties of tartary buckwheat ( Fagopyrum tataricum L. Gaertn.) was investigated. A considerable increase in total phenolic compounds and higher antioxidant activity were observed after 88 h of germination. The highest relative increases in phenolic compounds were observed for quercetin, orientin, and vitexin, which are consequently major inducible phenolic compounds during malting. Only a minor relative increase was observed for the most abundant phenolic compound, rutin. Formulations of gluten-free cookies based on rice flour and buckwheat malt or flour in ratios 70:30, have been produced. In the raw material and cookies the proximate composition, starch, resistant starch, total polyphenols, profile of polyphenols, antioxidant activity and expected glycemic index were determined. Gluten-free cookies made with rice flour and buckwheat malt exhibited significantly higher total phenolic and quercetin contents. Comparing to control cookies higher antioxidant activity and lower glycemic index (p < 0.05) was found. Highlights: Composition of phenolics in tartary buckwheat malt was studied. Major inducible phenolics were quercetin orientin, vitexin, and rutin. Antioxidant capacity of buckwheat seeds was positively affected by malting. Tartary Malt Cookies (TMC) 70:30 rice flour and buckwheat malt were produced. TMC have a higher phenols content, antioxidant capacity, and lower glycemic index.