Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa

Raciye Meral; Nazan Kutlu; Aslıhan Alav

Makale detayları

Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa

Yazarlar:

Raciye Meral | Nazan Kutlu | Aslıhan Alav

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.30 Issue 2, pp.737-751

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001357539

pISSN:

1300-5413

Anahtar kelimeler:

Özet:

 The main objective of this study was to determine the bioaccessibility of bioactive components in gluten-free cookies fortified with rice bran RB and quinoa Q. The data set includes measurements of total phenolic content TPC, antioxidant activity DPPH and ABTS radical scavenging, and sensory evaluation scores. Cookies containing 15 RB exhibited the highest total phenolic content 0.634 mg GAE g-1 and antioxidant activity 88.13 DPPH inhibition before digestion. After simulated gastrointestinal digestion, these cookies showed a remarkable increase in antioxidant activity, with a 4.3-fold improvement in DPPH radical scavenging and a 2.53-fold increase in ABTS radical inhibition. Additionally, the addition of 15 quinoa resulted in a 1.58-fold increase in total phenolic content bioaccessibility. In this study, cookie hardness ranged from 35.89 to 62.92 N and increased significantly with the incorporation of RB and Q. A progressive rise in TBA values was noted with increasing levels of RB and Q substitution. Notably, RB15 showed a significantly higher TBA value compared to RB5 and RB10, with a similar pattern also observed in the quinoa group. Sensory evaluation highlighted that cookies with 5 quinoa were the most preferred, receiving the highest scores in overall acceptability. While higher enrichment levels 15 RB or Q led to superior antioxidant potential and bioaccessibility, these formulations were less favored in sensory evaluation, suggesting a trade-off between nutritional enhancement and consumer acceptance. This study demonstrates that incorporating RB and Q into gluten-free cookies not only enhances their nutritional value and antioxidant properties but also improves their sensory appeal.

 The main objective of this study was to determine the bioaccessibility of bioactive components in gluten-free cookies fortified with rice bran RB and quinoa Q. The data set includes measurements of total phenolic content TPC, antioxidant activity DPPH and ABTS radical scavenging, and sensory evaluation scores. Cookies containing 15 RB exhibited the highest total phenolic content 0.634 mg GAE g-1 and antioxidant activity 88.13 DPPH inhibition before digestion. After simulated gastrointestinal digestion, these cookies showed a remarkable increase in antioxidant activity, with a 4.3-fold improvement in DPPH radical scavenging and a 2.53-fold increase in ABTS radical inhibition. Additionally, the addition of 15 quinoa resulted in a 1.58-fold increase in total phenolic content bioaccessibility. In this study, cookie hardness ranged from 35.89 to 62.92 N and increased significantly with the incorporation of RB and Q. A progressive rise in TBA values was noted with increasing levels of RB and Q substitution. Notably, RB15 showed a significantly higher TBA value compared to RB5 and RB10, with a similar pattern also observed in the quinoa group. Sensory evaluation highlighted that cookies with 5 quinoa were the most preferred, receiving the highest scores in overall acceptability. While higher enrichment levels 15 RB or Q led to superior antioxidant potential and bioaccessibility, these formulations were less favored in sensory evaluation, suggesting a trade-off between nutritional enhancement and consumer acceptance. This study demonstrates that incorporating RB and Q into gluten-free cookies not only enhances their nutritional value and antioxidant properties but also improves their sensory appeal.

 The main objective of this study was to determine the bioaccessibility of bioactive components in gluten-free cookies fortified with rice bran RB and quinoa Q. The data set includes measurements of total phenolic content TPC, antioxidant activity DPPH and ABTS radical scavenging, and sensory evaluation scores. Cookies containing 15 RB exhibited the highest total phenolic content 0.634 mg GAE g-1 and antioxidant activity 88.13 DPPH inhibition before digestion. After simulated gastrointestinal digestion, these cookies showed a remarkable increase in antioxidant activity, with a 4.3-fold improvement in DPPH radical scavenging and a 2.53-fold increase in ABTS radical inhibition. Additionally, the addition of 15 quinoa resulted in a 1.58-fold increase in total phenolic content bioaccessibility. In this study, cookie hardness ranged from 35.89 to 62.92 N and increased significantly with the incorporation of RB and Q. A progressive rise in TBA values was noted with increasing levels of RB and Q substitution. Notably, RB15 showed a significantly higher TBA value compared to RB5 and RB10, with a similar pattern also observed in the quinoa group. Sensory evaluation highlighted that cookies with 5 quinoa were the most preferred, receiving the highest scores in overall acceptability. While higher enrichment levels 15 RB or Q led to superior antioxidant potential and bioaccessibility, these formulations were less favored in sensory evaluation, suggesting a trade-off between nutritional enhancement and consumer acceptance. This study demonstrates that incorporating RB and Q into gluten-free cookies not only enhances their nutritional value and antioxidant properties but also improves their sensory appeal.

 Bu çalışmanın temel amacı, pirinç kepeği RB ve kinoa Q ile zenginleştirilmiş aromasız bisküvilerdeki biyolojik olarak aktif bileşenlerin biyoerişilebilirliğini belirlemektir. Veri seti; toplam fenolik madde içeriği TPC, antioksidan aktivite DPPH ve ABTS radikal süpürme kapasitesi ve duyusal değerlendirme skorlarını içermektedir. 15 RB içeren bisküviler, sindirim öncesinde en yüksek toplam fenolik madde içeriği 0.634 mg GAE g-1 ve antioksidan aktiviteye 88.13 DPPH inhibisyonu sahip olmuştur. Simüle edilmiş gastrointestinal sindirim sonrası, bu bisküviler antioksidan aktivitede dikkat çekici bir artış göstermiştir; DPPH radikal süpürme kapasitesinde 4.3 kat, ABTS radikal inhibisyonunda ise 2.53 kat artış kaydedilmiştir. Ayrıca, 15 kinoa ilavesi toplam fenolik madde biyoerişilebilirliğinde 1.58 kat artış sağlamıştır. Bisküvi sertliği 35.89-62.92 N arasında değişmiştir. RB ve Q ilavesi arttıkça TBA değerlerinde kademeli bir artış gözlemlenmiş, özellikle, RB15 örneğinin, RB5 ve RB10a kıyasla daha yüksek bir TBA değerine sahip olduğu belirlenmiştir. Duyusal değerlendirme sonuçlarına göre, 5 kinoa içeren bisküviler genel beğeni açısından en yüksek puanı alarak en çok tercih edilen ürün olmuştur. Yüksek düzeyde zenginleştirilen örnekler 15 RB veya Q, daha yüksek antioksidan kapasite ve biyoerişilebilirlik göstermesine rağmen, duyusal değerlendirmede daha düşük puan almıştır. Bu durum, besinsel iyileştirme ile tüketici kabulü arasında bir denge gerekliliğini ortaya koymaktadır. Bu çalışma, RB ve Qnun glutensiz bisküvilere eklenmesinin yalnızca besin değerini ve antioksidan özellikleri artırmakla kalmayıp aynı zamanda duyusal açıdan da kabul edilebilirliğini geliştirdiğini ortaya koymuştur.

Makale detayları

Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa

Yazarlar:

Raciye Meral | Nazan Kutlu | Aslıhan Alav

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.30 Issue 2, pp.737-751

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001357539

pISSN:

1300-5413

Bioaccessibility

Cookie

Gluten-free

Rice branBisküvi

Biyoerişilebilirlik

Glutensiz

Pirinç kepeği

Sayı

Makale detayları

Yazarlar: Raciye Meral | Nazan Kutlu | Aslıhan Alav

Yayıncı: Van Yuzuncu Yıl University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.30 Issue 2, pp.737-751

Belge Tipi: Makale

Yayın Tarihi: 8/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001357539

pISSN: 1300-5413

Sayı

Yazarlar:

Raciye Meral | Nazan Kutlu | Aslıhan Alav

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.30 Issue 2, pp.737-751

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001357539

pISSN:

1300-5413