130860 20240201151018.0 doi 10.1016/j.lwt.2017.10.039 sideral 101837 ART-2018-101837 eng Antoniewska, Agata Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour 2018 Effects 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. info:eu-repo/semantics/closedAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 3.714 2018 FOOD SCIENCE & TECHNOLOGY 22 / 135 = 0.163 2018 Q1 T1 1.4 2018 Food Science 2018 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Rutkowska, Jaroslawa Martínez Pineda, Montserrat Universidad de Zaragoza (orcid)0000-0001-8952-4481 Adamska, Agata 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 89 (2018), 217-223 Lebensm.-Wiss. Technol. LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 273204 http://zaguan.unizar.es/record/130860/files/texto_completo.pdf Postprint 2756603 http://zaguan.unizar.es/record/130860/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:130860 articulos driver 2024-02-01-14:35:03 ARTICLE