Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F16%3A39901365" target="_blank" >RIV/00216275:25310/16:39901365 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/16:43874874

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature

Original language description

Buckwheat cookies with various ingredients for raw food vegan diet are usually prepared by soaking them in water at ambient temperature followed by drying at moderate temperature. The aim of this study was to examine the temperature effect on the microbiological quality, antioxidant properties and oxidative stability of lipids of final dried samples. The mixture of ingredients was soaked for 20 h in distilled water, and then cookies were formed and dried in airforced oven at constant temperature in the range from 40 to 60 oC. Total viable counts, fungi, yeasts, coliform and aerobic spore-forming bacteria counts were evaluated in dried samples and were found to decrease during drying at 50 and 60 oC. Antioxidant activity was determined by DPPH and ABTS assays, and the former showed the highest value at 40 oC. Superoxide dismutase activity was also higher at 40 oC in comparison with that at 60 oC. The percentage of lipid peroxidation inhibition increased with the increase in drying temperature until 4th day of incubation. While peroxide value was significantly higher in samples dried at 40 oC, TBARS values did not show significant changes during the drying process.The results of this study suggest that drying buckwheat-based cookies at 40 oC retained their good antioxidant properties but represent a potentially serious microbial hazard.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Plant Foods for Human Nutrition

ISSN

0921-9668

e-ISSN

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Volume of the periodical

71

Issue of the periodical within the volume

December 2016

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

7

Pages from-to

429-435

UT code for WoS article

000388187200013

EID of the result in the Scopus database

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