Enrichment of Gluten-Containing and Gluten-Free Crackers with Red Cabbage Powder: Evaluation of Antioxidant, Physical, and Textural Properties
DOI:
https://doi.org/10.24925/turjaf.v14i2.466-475.8490Keywords:
Functional food, red cabbage powder, antioxidants, DPPH, FRAP, CUPRACAbstract
The aims of this study were (i) to enrich crackers prepared in two formulations, gluten-containing and gluten-free, with different amounts of red cabbage powder to develop nutrient-rich snacks that are suitable for both gluten-tolerant and gluten-intolerant populations, and (ii) to evaluate their physical, textural, and antioxidant properties. Red cabbage powder was obtained through freeze-drying, which was then added to the gluten-containing and gluten-free cracker formulations at different concentrations, ranging from 1% to 5% in 1% increments. Antioxidant activity was assessed using DPPH, FRAP, and CUPRAC assays, and total phenolic content was determined spectrophotometrically. Physical properties of the crackers, including diameter, thickness, and spread ratio, were evaluated and their color changes were also measured. Textural characteristics, such as hardness and fracturability, were determined using a Texture Analyzer. No significant differences were observed in total phenolic content; however, increasing red cabbage powder levels gradually enhanced antioxidant capacity, with DPPH radical scavenging activity ranging from 425.7 µg TE/g extract in gluten-containing control crackers to 795.5 µg TE/g extract in 4% red cabbage powder containing crackers, and from 431.5 µg TE/g extract in the gluten-free control to 826.3 µg TE/g extract in 5% red cabbage powder containing gluten free crackers. Red cabbage powder addition decreased lightness and increased redness at higher levels (especially in 5% red cabbage powder containing samples). Furthermore, red cabbage powder addition affected diameter and thickness. Hardness values of crackers decreased with increasing red cabbage powder in gluten-containing crackers, whereas fracturability remained unchanged in both formulations. These findings demonstrate that red cabbage powder enrichment can enhance the antioxidant properties of crackers without negatively impacting the key physical or textural properties. The results highlight the potential of using natural functional ingredients like red cabbage powder to produce healthier and value-added bakery products intended for both gluten-tolerant and gluten-intolerant consumers.
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