Changes in Phenolic, Flavonoid and Antioxidant Capacity of Gluten-Free Crackers Enriched with Pomegranate Seeds During In Vitro Gastrointestinal Digestion
DOI:
https://doi.org/10.24925/turjaf.v12is2.2298-2305.7037Keywords:
Gluten-free, Cracker, green lentil, pomegranate seed, Gastrointestinal digestionAbstract
In this study, the use of pomegranate seed powder in the production of novel, functional and gluten-free crackers was investigated in order to eliminate nutritional gaps and meet the demand for healthier gluten-free options. For this reason, the chemical composition and physical and sensory properties of gluten-free crackers prepared with green lentil flour enriched with pomegranate seed powder were evaluated. In addition, In vitro gastrointestinal digestion model was used to evaluate the changes in total phenolic (TPC) and flavonoid (TFC) content and total antioxidant activity (TAA) of gluten-free crackers before and after digestion. Based on the findings, the addition of pomegranate seed powder did not cause any significant change in the chemical, physical and sensory properties of crackers. An increase was observed in the TPC, TFC and TAA of crackers with the addition of pomegranate seed powder. Furthermore, after In vitro gastrointestinal digestion, crackers enriched with pomegranate seed powder were found to have 290%, 192% and 159-204% more bioaccessible TPC, TFC and TAA compared to undigested crackers, respectively. As a result, it seems that gluten-free crackers with green lentil flour enriched with pomegranate seed powder have good potential in terms of both consumer appeal and imparting health benefits.
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