Sorgum Unu, Pirinç Kepeği ve Kinoa ile Hazırlanan Glutensiz Bisküvilerde Fenolik ve Antioksidan Bileşiklerin Biyoerişilebilirliği

Year 2025, Volume: 30 Issue: 2, 737 - 751, 31.08.2025

Raciye Meral , Nazan Kutlu , Aslıhan Alav

https://doi.org/10.53433/yyufbed.1693011

Abstract

Bu çalışmanın temel amacı, pirinç kepeği (RB) ve kinoa (Q) ile zenginleştirilmiş aromasız bisküvilerdeki biyolojik olarak aktif bileşenlerin biyoerişilebilirliğini belirlemektir. Veri seti; toplam fenolik madde içeriği (TPC), antioksidan aktivite (DPPH ve ABTS radikal süpürme kapasitesi) ve duyusal değerlendirme skorlarını içermektedir. %15 RB içeren bisküviler, sindirim öncesinde en yüksek toplam fenolik madde içeriği (0.634 mg GAE g-1) ve antioksidan aktiviteye (%88.13 DPPH inhibisyonu) sahip olmuştur. Simüle edilmiş gastrointestinal sindirim sonrası, bu bisküviler antioksidan aktivitede dikkat çekici bir artış göstermiştir; DPPH radikal süpürme kapasitesinde 4.3 kat, ABTS radikal inhibisyonunda ise 2.53 kat artış kaydedilmiştir. Ayrıca, %15 kinoa ilavesi toplam fenolik madde biyoerişilebilirliğinde 1.58 kat artış sağlamıştır. Bisküvi sertliği 35.89-62.92 N arasında değişmiştir. RB ve Q ilavesi arttıkça TBA değerlerinde kademeli bir artış gözlemlenmiş, özellikle, RB15 örneğinin, RB5 ve RB10’a kıyasla daha yüksek bir TBA değerine sahip olduğu belirlenmiştir. Duyusal değerlendirme sonuçlarına göre, %5 kinoa içeren bisküviler genel beğeni açısından en yüksek puanı alarak en çok tercih edilen ürün olmuştur. Yüksek düzeyde zenginleştirilen örnekler (15% RB veya Q), daha yüksek antioksidan kapasite ve biyoerişilebilirlik göstermesine rağmen, duyusal değerlendirmede daha düşük puan almıştır. Bu durum, besinsel iyileştirme ile tüketici kabulü arasında bir denge gerekliliğini ortaya koymaktadır. Bu çalışma, RB ve Q’nun glutensiz bisküvilere eklenmesinin yalnızca besin değerini ve antioksidan özellikleri artırmakla kalmayıp aynı zamanda duyusal açıdan da kabul edilebilirliğini geliştirdiğini ortaya koymuştur.

Keywords

Bisküvi , Biyoerişilebilirlik , Glutensiz , Pirinç kepeği

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

Abstract

The main objective of this study was to determine the bioaccessibility of bioactive components in gluten-free cookies fortified with rice bran (RB) and quinoa (Q). The data set includes measurements of total phenolic content (TPC), antioxidant activity (DPPH and ABTS radical scavenging), and sensory evaluation scores. Cookies containing 15% RB exhibited the highest total phenolic content (0.634 mg GAE g-1) and antioxidant activity (88.13% DPPH inhibition) before digestion. After simulated gastrointestinal digestion, these cookies showed a remarkable increase in antioxidant activity, with a 4.3-fold improvement in DPPH radical scavenging and a 2.53-fold increase in ABTS radical inhibition. Additionally, the addition of 15% quinoa resulted in a 1.58-fold increase in total phenolic content bioaccessibility. In this study, cookie hardness ranged from 35.89 to 62.92 N and increased significantly with the incorporation of RB and Q.
A progressive rise in TBA values was noted with increasing levels of RB and Q substitution. Notably, RB15 showed a significantly higher TBA value compared to RB5 and RB10, with a similar pattern also observed in the quinoa group. Sensory evaluation highlighted that cookies with 5% quinoa were the most preferred, receiving the highest scores in overall acceptability. While higher enrichment levels (15% RB or Q) led to superior antioxidant potential and bioaccessibility, these formulations were less favored in sensory evaluation, suggesting a trade-off between nutritional enhancement and consumer acceptance. This study demonstrates that incorporating RB and Q into gluten-free cookies not only enhances their nutritional value and antioxidant properties but also improves their sensory appeal.

Keywords

Bioaccessibility , Cookie , Gluten-free , Rice bran

Supporting Institution

The Administration of Scientific Research Projects of Van YüzüncüYıl University” under the Project: FYL-2019-8767

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