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Enriched nutraceuticals in gluten-free whole grain rice cookies with alternative sweeteners

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Title Enriched nutraceuticals in gluten-free whole grain rice cookies with alternative sweeteners
 
Creator Itagi, Hameeda Banu
Sartagoda, Kristel June D.
Gupta, Nitesh
Pratap, Vipin
Roy, Priyabrata
Tiozon, Rhowell N.
Regina, Ahmed
Sreenivasulu, Nese
 
Subject bioactive compounds
gluten
physical properties
sweeteners
snack foods
jaggery
oryza sativa
grain
 
Description Cookies are a popular snack worldwide, but the presence of gluten in most wheat-based cookies poses problems for people with gluten intolerance. Furthermore, gluten-free products are often deficient in nutraceuticals. This study investigated the potential of two traditional Indian rice landraces, Kalanamak and Chak-hao, as alternative cereals for producing whole grain gluten-free cookies with enriched bioactive compounds. The study also evaluated the influence of whole grain rice flours (WGRFs) and different sweeteners on the physical and biochemical properties of the cookies. The substitution of refined wheat flour with WGRFs significantly affected the physical and chemical properties of the cookies. WGRF cookies were generally crispier and had a lower spread ratio resulting in higher sensory evaluation scores. The added health benefits of WGRF derived cookies are likely due to the inherently higher levels of bioactive compounds such as quercetin equivalents with higher hydrogen peroxide scavenging (HPS) capacity and antioxidant activity derived from 2,2-diphenyl-1-picrylhydrazyl (DPPH) in Chak-hao rice and jaggery. This work shows that WGRFs from Kalanamak and Chak-hao could be viable alternatives to refined wheat flour for producing gluten-free cookies with enhanced nutraceutical benefits.
 
Date 2023-08-15
2023-10-26T08:49:11Z
2023-10-26T08:49:11Z
 
Type Journal Article
 
Identifier Itagi, Hameeda Banu, Kristel June D. Sartagoda, Nitesh Gupta, Vipin Pratap, Priyabrata Roy, Rhowell N. Tiozon Jr, Ahmed Regina, and Nese Sreenivasulu. "Enriched nutraceuticals in gluten-free whole grain rice cookies with alternative sweeteners." LWT 186 (2023): 115245.
0023-6438
https://hdl.handle.net/10568/132475
https://www.sciencedirect.com/science/article/pii/S0023643823008241?via%3Dihub
https://doi.org/10.1016/j.lwt.2023.115245
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 1-12.
application/pdf
 
Source LWT- Food Science and Technology