September 10, 2025Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü DergisiOpen Access

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

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Cookies with 15% rice bran showed a remarkable 4.3-fold increase in antioxidant activity after digestion, optimizing nutritional benefit.
The total phenolic content reached 0.634 mg GAE g-1 in cookies with rice bran, showcasing the potential health benefits of these ingredients.
Sensory evaluation found cookies with 5% quinoa the most acceptable, indicating a trade-off between enhanced bioaccessibility and consumer preference.
Incorporation of both rice bran and quinoa raised cookie hardness significantly, impacting texture and overall quality during production.

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Implication

Analysis reveals increased bioaccessibility of phenolic and antioxidant compounds in gluten-free cookies with rice bran and quinoa, highlighting sensory trade-offs.

Cite This Study

Meral et al. (2025) studied this question.

synapsesocial.com/papers/68c23abeb210217d64781a5a https://doi.org/10.53433/yyufbed.1693011

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Implication

Analysis reveals increased bioaccessibility of phenolic and antioxidant compounds in gluten-free cookies with rice bran and quinoa, highlighting sensory trade-offs.

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

Key Points

Discussion

Implication

Cite This Study

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

Key Points

Discussion

Implication

Cite This Study

Also Consider

Also Consider