THE EFFECTS OF LOCUST BEAN GUM AND RHUBARB ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF THE GLUTEN-FREE BISCUITS


Dogan H., Meral R.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.31, ss.542-555, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 31
  • Basım Tarihi: 2019
  • Doi Numarası: 10.14674/ijfs-1293
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Sayfa Sayıları: ss.542-555

Özet

In this study, rhubarb plant, which is known to have functional properties, was added to gluten-free biscuit formulations and the effects of rhubarb were examined on the physical and antioxidant properties of biscuits. From the examination, it was observed that the spread ratio of the biscuits varied between 51.70 and 63.80. Also, the spread ratios of the biscuits decreased as the rhubarb and gum levels increased. Firmness values of the gluten-free biscuits were 29.71-54.02 N. The increase in gum levels of biscuit formulas that did not contain rhubarb led to an increase in the firmness values. Total phenolic content (TPC) of the biscuits varied between 2.00 and 3.18 mu g GAE/g. The lowest TPC value was determined in the biscuit formula 2 which did not contain rhubarb and contained the highest level of gum, while the highest TPC value was determined in the biscuit formula 1 which did not contain gum, but contained the highest level of rhubarb. The DPPH scavenging values of the gluten-free biscuits were 42.60% and 57.51%. The addition of rhubarb alone in the formula increased antioxidant activity. However, the addition of rhubarb with gum in the formula decreased antioxidant activity. The aim of this study was to produce biscuits with high nutritional value using functional food components for the consumption of patients with celiac disease. The addition of rhubarb increased the TPC of the biscuits as well as the functional properties of the biscuits by inhibiting free radicals.