DETERMINATION OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE CRACKERS BASED ON SOURDOUGH

Abstract

The aim of this study was to examine the content of total polyphenols and antioxidant activity of gluten - free buckwheat dough and crackers based on sour buckwheat dough. For the preparation of gluten-free crackers based on sour buckwheat dough, the dough is prepared by adding lyophilized starter culture. The recipe for gluten-free crackers based on sour buckwheat dough was prepared by mixing wheat gluten-free flour with the addition of 10% and 20% buckwheat sourdough, as well as wheat gluten-free flour with 20% buckwheat flour. Gluten-free wheat dough and crackers were prepared as a control sample. The total polyphenols in the aqueous extract of crackers and crackers were determined by a modified Folin – Ciocalte method. Two different methods, FRAP and DPPH, were used to determine antioxidant activity. The antioxidant activity in crackers and crackers was determined by the FRAP method, while the influence of time on the antioxidant activity of crackers was monitored by the DPPH method. The test results showed a higher content of total polyphenols and antioxidant activity in doughs and crackers produced with the addition of buckwheat sourdough as a result of the action of lactic acid bacteria whose metabolism stimulates the formation of new amounts of polyphenolic compounds.