Table 5.
Effect of baking on antioxidant properties of wheat and water chestnut flour cookies
| Blends (WF:WCF) |
DPPH (% inhibition) |
FRAP (g AA/1000 g) |
TPC (gGAE/1000 g) |
TFC (g QE/1000 g) |
|
|---|---|---|---|---|---|
| Flour | 100:0 | 41.27 ± 0.1a | 0.54 ± 0.01a | 3.23 ± 0.05a | 0.11 ± 0.01a |
| 80:20 | 43.27 ± 0.07b | 0.83 ± 0.1b | 3.35 ± 0.05a | 0.45 ± 0.03b | |
| 60:40 | 49.59 ± 0.05c | 1.13 ± 0.2c | 3.49 ± 0.07b | 0.82 ± 0.01c | |
| 40:60 | 55.61 ± 0.05d | 1.41 ± 0.06d | 3.76 ± 0.07c | 1.19 ± 0.01d | |
| 20:80 | 58.39 ± 0.05e | 1.68 ± 0.18e | 3.97 ± 0.05d | 1.55 ± 0.03e | |
| 0:100 | 61.57 ± 0.05f | 1.91 ± 0.01f | 4.25 ± 0.07e | 1.92 ± 0.02f | |
| Cookies | 100:0 | 51.74 ± 0.07c | 0.67 ± .011g | 1.57 ± 0.05f | 0.041 ± 0.01g |
| 80:20 | 54.85 ± 0.07e | 1.05 ± 0.40h | 1.72 ± 0.05f | 0.19 ± 0.02h | |
| 60:40 | 63.82 ± 0.05g | 1.45 ± 0.04i | 2.13 ± 0.05g | 0.39 ± 0.01i | |
| 40:60 | 71.76 ± 0.01h | 1.81 ± 0.05j | 2.81 ± 0.07h | 0.65 ± 0.02j | |
| 20:80 | 76.71 ± 0.05i | 2.20 ± 0.06k | 3.03 ± 0.03a | 0.94 ± 0.01k | |
| 0:100 | 82.39 ± 0.07j | 2.55 ± 0.01 l | 3.37 ± 0.05c | 1.25 ± 0.02l |
WF refined wheat flour, WCF water chestnut flour
Values in the same column with different lower letters are significantly different (P < 0.05)