Physicochemical properties and antioxidant activity of gluten-free riceberry-cheese cracker under simulated gastrointestinal transit

Abstract

This study aimed to develop a gluten-free cracker by substituting wheat flour (WF) with riceberry flour (RB) combined with cheese's milk proteins to replace gluten. The effect of substitution of WF with RB at 50 and 100% (RB50 and RB100, respectively) on cracker properties were evaluated. The results showed that water activity, hunter colour value (L * ), hardness, and thickness decreased with an increase in the RB content. This related to a compact structure and a weaker crystallinity of RB cracker when compared with WF-based cracker. The substitution of WF with RB50 and RB100 in cracker significantly (P \ 0.05)increased the phytochemical content resulting in increased antioxidant properties.The synergistic effect of the bioactive compound of RB and the bioactive peptides originating from cheese's milk proteins on antioxidant capacity was observed under simulated GI digestion. The greatest increase in the ABTS •? radical scavenging activity and reducing power was observed in the RB100 cracker at the intestinal digestive phase with the values of 15.74 ± 0.27 and 3.70 ± 0.06 mg Trolox eq./g sample, respectively. The results suggest that the substituted 100% RB combined with cheese's milk proteins have a potentiality to be developed into a novel gluten-free product with enhanced antioxidant properties.

Physicochemical, techno‐functional and structural properties of gluten‐free crackers developed from sorghum (Sorghum bicolor (L.)) varieties

“…All the developed control and sorghum crackers were grouped between the like slightly (~6) and like very much (~8) category. Similar results were obtained by Ranok et al (2021) on the sensory properties of rice berry flour crackers.…”

“…The reduction in hardness could also be due to the flour sugar content, which affects the starch gelatinisation and leads to changes in texture properties (Mir et al, 2019). Similar results were obtained by Ranok et al (2021) on riceberry crackers replacing wheat flour partially (RB50) and completely (RB100). The substitution of wheat flour with 100% riceberry cracker (RB100) showed reduced hardness (2.3 N) compared to control wheat cracker (23.7 N).…”

“…Similar results were obtained by Ranok et al . (2021) on riceberry crackers replacing wheat flour partially (RB50) and completely (RB100). The substitution of wheat flour with 100% riceberry cracker (RB100) showed reduced hardness (2.3 N) compared to control wheat cracker (23.7 N).…”

The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties

“…This process is applied to many types of food products. The most commonly enriched food is bread [38][39][40], pasta [41][42][43] or snacks such as wafers [20], crackers [44], and cookies [19]. Food enrichment changes the texture, flavor, or aroma of products and alters the technological properties (e.g., baking value or storage conditions).…”

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

“…In recent years, extensive research has been undertaken to identify ingredients and components that display some clear physiological activity, namely improving intestinal transit [ 1 , 2 ] and the immunological system [ 3 ], or reducing cholesterol [ 4 ], blood glucose [ 5 ], arterial hypertension [ 6 ], and obesity [ 7 ].…”