Formulation of A Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features

IF 3.3 3区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Fermentation-Basel Pub Date : 2023-08-12 DOI:10.3390/fermentation9080748

D. Restuccia, Luigi Esposito, U. G. Spizzirri, M. Martuscelli, P. Caputo, C. Rossi, M. L. Clodoveo, R. Pujia, E. Mazza, A. Pujia, T. Montalcini, F. Aiello

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Abstract

A baked gluten-free pastry was formulated using milk kefir, rice, and different amounts of carob pulp flour, i.e., 20% (B1) and 40% (B2). In all cases, B2 showed the most remarkable antioxidant properties in terms of total phenolic, phenolic acid, and flavonoid content, as well as scavenging activity both in aqueous and organic media. This trend was observed over a 6-day storage time. Lower cohesive interactions among dough aggregate domains were recorded as the carob pulp flour amount increased. At the same time, rigidity decreased in the order B0 > B1 > B2 as confirmed by lower textural properties shown by the carob-added samples. Sensory analysis recorded overall acceptability for both B1 and B2, with sweetness, cocoa, gingerbread, and rye aroma as predominant descriptors. The glycemic index determination confirmed a better score for B2 and revealed a medium GI value (62), in comparison with high GIs recorded for B1 and B0 (115 and 100, respectively).

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一种无麸质碳水化合物烘焙产品的配方:血糖指数、抗氧化活性、流变学特性和感官特性的评价

以牛奶开菲尔、大米和不同含量的角豆浆面粉(即20% (B1)和40% (B2))配制了无麸质烘焙糕点。在所有情况下，B2在总酚、酚酸和类黄酮含量方面表现出最显著的抗氧化性能，以及在水和有机介质中的清除活性。这一趋势在6天的储存时间内观察到。随着角豆浆面粉量的增加，面团聚集域之间的粘性相互作用降低。与此同时，添加角豆的样品显示出较低的织构性能，证实了硬度以B0 > B1 > B2的顺序下降。感官分析记录了B1和B2的总体可接受度，甜味、可可、姜饼和黑麦香气是主要的描述符。血糖指数测定证实B2的评分较高，GI值中等(62)，而B1和B0的GI值较高(分别为115和100)。

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来源期刊

Fermentation-Basel BIOTECHNOLOGY & APPLIED MICROBIOLOGY-

CiteScore

3.80

自引率

18.90%

发文量

594

审稿时长

7 weeks