Research Article
Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices
Table 3
The content of rutin, total phenolic compounds, and antioxidant capacity of rye-buckwheat cakes enhanced with selected spices.
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Rutin content is expressed in μg/g DM. TPC is expressed in mg of gallic acid equivalents/g of dry matter (DM). Antioxidant capacity is expressed in μmol of Trolox equivalents/g DM. Values are means ± standard deviation ( = 3). Values in each column with different small superscript letters are significantly different (P < 0.05). |