000130860 001__ 130860
000130860 005__ 20240201151018.0
000130860 0247_ $$2doi$$a10.1016/j.lwt.2017.10.039
000130860 0248_ $$2sideral$$a101837
000130860 037__ $$aART-2018-101837
000130860 041__ $$aeng
000130860 100__ $$aAntoniewska, Agata
000130860 245__ $$aAntioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour
000130860 260__ $$c2018
000130860 5203_ $$aEffects 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-diphenyl-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.
000130860 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130860 590__ $$a3.714$$b2018
000130860 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b22 / 135 = 0.163$$c2018$$dQ1$$eT1
000130860 592__ $$a1.4$$b2018
000130860 593__ $$aFood Science$$c2018$$dQ1
000130860 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130860 700__ $$aRutkowska, Jaroslawa
000130860 700__ $$0(orcid)0000-0001-8952-4481$$aMartínez Pineda, Montserrat$$uUniversidad de Zaragoza
000130860 700__ $$aAdamska, Agata
000130860 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000130860 773__ $$g89 (2018), 217-223$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000130860 8564_ $$s273204$$uhttps://zaguan.unizar.es/record/130860/files/texto_completo.pdf$$yPostprint
000130860 8564_ $$s2756603$$uhttps://zaguan.unizar.es/record/130860/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130860 909CO $$ooai:zaguan.unizar.es:130860$$particulos$$pdriver
000130860 951__ $$a2024-02-01-14:35:03
000130860 980__ $$aARTICLE