Abstract
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.
Similar content being viewed by others
References
AOAC (2005) Official methods of analysis of AOAC International, 18th edn. AOAC International, Gaithersburg
Arendt EK, Zannini E (2013) Chapter 2. Maize. In: Arendt EK (ed) Cereal grains for the food and beverages industries. Woodhead Publishing, Cambridge, pp 67–115
Bilgiçli N (2009) Effect of buckwheat flour on chemical and functional properties of tarhana. LWT Food Sci Technol 42:514–518
Birlouez-Aragon I, Leclere J, Quedraogo CL, Birlouez E, Grongnet J-F (2001) The FAST method, a rapid approach of the nutritional quality of heat-treated foods. Nahrung/Food 45(3):201–205
Charalampopoulos D, Vazquez JA, Pandiella SS (2009) Modelling and validation of Lactobacillus plantarum fermentations in cereal-based media with different sugar concentrations and buffering capacities. Biochem Eng J 44(2):96–105
Ciesarová Z, Basil E, Kukurová K, Marková L, Zieliński H, Wronkowska M (2016) Gluten-free muffins based on fermented and unfermented buckwheat flour—content of selected elements. J Food Nutr Res 55:108–113
Damjanovic Desic S, Birlouez-Aragon I (2011) The FAST index—a highly sensitive indicator of the heat impact on infant formula model. Food Chem 124:1043–1049
Dapčević Hadnađev TR, Torbica AM, Hadnađev MS (2013) Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough. Food Bioprocess Technol 6:1770–1781
del Castillo MD, Ames JM, Gordon MH (2002) Effect of roasting on the antioxidant activity of coffee brews. J Agr Food Chem 50:3698–3703
Dordević TM, Šiler-Marinković SS, Dimitrijević-Branković SI (2010) Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem 119:957–963
Dueñas M, Hernandez T, Robredo S, Lamparski G, Estrella I, Munoz R (2012) Bioactive phenolic compounds of soybean (Glycine max cv. Merit): modifications by different microbiological fermentations. Pol J Food Nutr Sci 62:241–250
Giménez-Bastida JA, Zieliński H (2015) Buckwheat as a functional food and its effects on health. J Agr Food Chem 63:7896–7913
Herranz B, Canet W, Jiménez MJ, Fuentes R, Alvarez MD (2016) Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties. Food Sci Technol 51:1087–1098
Kato N, Kayashita J, Tomotake H (2001) Nutritional and physiological functions of buckwheat protein. Recent Res Dev Nutr 4:113–119
Kreft I, Fabjan N, Yasumoto K (2006) Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chem 98:508–512
Marcet I, Paredes B, Díaz M (2015) Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins. LWT Food Sci Technol 62:613–619
Michalska A, Amigo-Benavent M, Zielinski H, del Castillo MD (2008) Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread. J Cereal Sci 48:123–132
Müller MR, Wolfrum G, Stolz P, Ehrmann MA, Vogel RF (2001) Monitoring the growth of Lactobacillus species during a rye flour fermentation. Food Microbiol 18(2):217–227
Nozawa M, Ito S, Arai E (2016) Effect of ovoalbumin on the quality of gluten-free rice flour bread made with soymilk. LWT Food Sci Technol 66:598–605
Popov I, Lewin G (1999) Antioxidative homeostasis: characterisation by means of chemiluminescence technique in methods in enzymology. In: Packer L (ed) Oxidants and antioxidants, Part B. Academic Press, London, pp 96–100
Przygodzka M, Zieliński H (2015) Evaluation of in vitro inhibitory activity of rye-buckwheat ginger cakes with rutin on the formation of advanced glycation end-products (AGEs). Pol J Food Nutr Sci 65:191–198
Przygodzka M, Zieliński H, Ciesarová Z, Kukurová K, Lamparski G (2015) Study on sensory quality, antioxidant properties, and Maillard reaction products formation in rye-buckwheat cakes enhanced with selected spices. J Chem 418639:9
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1237–1291
Russo P, Capozzi V, Arena MP, Spadaccino G, Dueñas MT, López P, Fiocco D, Spano G (2014) Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread. Appl Microbiol Biotechnol 98(8):3691–3700
Shahidi F, Naczk M (1995) Methods of analysis and quantification of phenolic compounds. In: Shahidi F, Naczk M (eds) Food phenolic: sources, chemistry, effects and applications. Technomic Publishing Company, Lancaster, pp 287–293
Singh JP, Kaur A, Shevkani K, Singh N (2015) Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins. Int J Food Sci Technol 50:1190–1197
Singh JP, Kaur A, Singh N (2016) Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. J Food Sci Technol 53(2):1269–1278
Soong YY, Tan SP, Leong LP, Henry JK (2014) Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour. Food Chem 164:462–469
Stromeck A, Hu Y, Chen L, Gänzle MG (2011) Proteolysis and bioconversion of cereal proteins to glutamate and γ-aminobutyrate (GABA) in rye malt sourdoughs. J Agr Food Chem 59(4):1392–1399
Szawara-Nowak D, Koutsidis G, Wiczkowski W, Zieliński H (2014) Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs). LWT Food Sci Technol 58:327–334
Thornalley PJ (2003) Use of aminoguanidine (Pimagedine) to prevent the formation of advanced glycation end products. Arch Biochem Biophys 419:31–40
Tomotake H, Shimaoka I, Kayashita J, Nakajoh M, Kato N (2002) Physicochemical and functional properties of buckwheat protein product. J Agr Food Chem 50:2125–2129
Umashankar AK, Rajiv J, Prabhasankar P (2016) Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. Food Sci Technol 53(1):531–540
Wronkowska M, Soral-Śmietana M, Krupa-Kozak U (2010) Buckwheat, as a food component of a high nutritional value, used in the prophylaxis of gastrointestinal diseases. Eur J Plant Sci Biotechnol 4(special issue 1):64–70
Wronkowska M, Haros M, Soral-Śmietana M (2013) Effect of starch substitution by buckwheat flour on gluten-free bread quality. Food Bioprocess Technol 6:1820–1827
Zannini E, Pontonio E, Waters DM, Arendt EK (2012) Applications of microbial fermentations for production of gluten-free products and perspectives. Appl Microbiol Biotechnol 93:473–485
Zielińska D, Szawara-Nowak D, Zieliński H (2010) Determination of the antioxidant activity of rutin and its contribution to the antioxidant capacity of diversified buckwheat origin material by updated analytical strategies. Pol J Food Nutr Sci 60(4):315–321
Zieliński H, del Castillo MD, Przygodzka M, Ciesarová Z, Kukurová K, Zielińska D (2012) Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life. Food Chem 135:2965–2973
Zuwało-Jagiełło J (2009) Therapeutic intervention in diseases with advanced glycation end products in their pathogenesis. Pol Merk Lek 27:152–158
Acknowledgements
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.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Rights and permissions
About this article
Cite this article
Zieliński, H., Ciesarová, Z., Kukurová, K. et al. Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins. J Food Sci Technol 54, 1425–1432 (2017). https://doi.org/10.1007/s13197-017-2561-4
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2561-4