Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit
Elif Cakir,
Görkem Ozülkü,
Hatice Bekiroglu
et al.
Abstract:This study evaluated the effects of rice flour cakes enriched with wild fruit Prunus spinosa powder (PS) on techno-functional, nutrition, and eating quality. PS increases the cakes’ ash, protein, and moisture values. Total phenolic content increased from 35.91±0.25 to 73.39±0.58 mg GAE g-1, and gluten-free cakes’ antioxidant capacity markedly increased with the increasing level of PS powder addition (p<0.05). The increase in PS decreased the glycemic index (eGI), and the lowest eGI was determined as 69.38±1… Show more
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