Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial gluten-free corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminescence and cyclic voltammetry assays, and inhibitory activity against protein glycation in vitro in BSA/Glu systems were investigated. The content of the total phenolic compounds, available lysine, furosine, free and total FIC, browning index and antioxidant capacity of buckwheat-enhanced gluten-free muffins were higher compared to the control samples. Gluten-free muffins made of the fermented buckwheat flour showed a significantly higher antioxidant capacity, an increased activity against AGEs formation and an increased available lysine content, as well as a higher FAST index and browning index as compared to the muffins obtained with unfermented buckwheat flour. The study showed that buckwheat flour fermented by L. plantarum could be used as an ingredient for improving the functional properties of gluten-free muffins.
KeywordsBuckwheat flour Fermentation Lactobacillus plantarum Gluten-free muffins Functional properties
This work was performed under the Research and Development Cooperation between Slovakia and Poland (Project No. SK-PL-0100-12) and it was funded in part by the statutory funds of the Department of Chemistry and Biodynamics of Food of the IAR&FR PAS. The infrastructure used for experiments was financially supported by the ERDF through implementation of the Projects Nos. ITMS 26240120041 and 26240120042. We cordially thank Mrs. Janka Koreňová from NPPC VUP Bratislava for preparation of inocula and fermentation of buckwheat flour.
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
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