Investigation of some bioactive compounds, in vitro bioaccessibility, and sensory acceptability of couscous produced by pre-gelatinized rice flour

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dc.authoridAYDIN, Emine/0000-0001-9635-4791
dc.contributor.authorAydın, Emine
dc.date.accessioned2023-07-26T11:49:49Z
dc.date.available2023-07-26T11:49:49Z
dc.date.issued2023
dc.departmentDÜ, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümüen_US
dc.description.abstractBackgroundThe purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility in gluten-free rice couscous that is produced without additives. Since rice does not contain gluten, pre-gelatinized rice flour (GRF) was added instead of gum and enzymes in order to provide the desired structure in the couscous samples. ResultsAccording to the results, the total phenolic content of couscous samples was increased with GRF addition. The highest extractable and hydrolyzable antioxidant capacity values were observed in the couscous samples supplemented with 30% GRF using the 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation, cupric-reducing antioxidant capacity, and ferric reducing antioxidant capacity methods. The bioaccessibility of antioxidant capacity was found to be significantly higher (P < 0.05) than the control sample in all methods except the 1,1-diphenyl-2-picrylhydrazyl free radical method in the couscous samples. ConclusionAccording to the data obtained, it has been determined that couscous, which has a very small round shape, can be produced with GRF without additives. In this context, gluten-free rice couscous could be used as an alternative valuable food in terms of nutrition and can be an alternative traditional food for celiac diseases as well as for individuals preferring the consumption of gluten-free products. (c) 2022 Society of Chemical Industry.en_US
dc.identifier.doi10.1002/jsfa.12330
dc.identifier.endpage2214en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue4en_US
dc.identifier.pmid36357184en_US
dc.identifier.scopus2-s2.0-85143224437en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2207en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.12330
dc.identifier.urihttps://hdl.handle.net/20.500.12684/12124
dc.identifier.volume103en_US
dc.identifier.wosWOS:000892314500001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAydın, Emine
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of The Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz$2023V1Guncelleme$en_US
dc.subjectGluten-Free Couscous; Total Phenolic Content; Antioxidant Capacity; Bioaccessibilityen_US
dc.subjectAntioxidant Activity; Phenolic-Compounds; Bound Phenolics; Brown Rice; Wheat; Food; Polyphenols; Qualityen_US
dc.titleInvestigation of some bioactive compounds, in vitro bioaccessibility, and sensory acceptability of couscous produced by pre-gelatinized rice flouren_US
dc.typeArticleen_US

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