Functional properties of gluten free wafer sheets enriched with black rice flour (Oryza sativa)

Atlı T., Gül H.

International Yıldırım Bayezıd Scientific Research and Innovation Symposium-I, Bursa, Türkiye, 9 - 10 Mayıs 2025, ss.266, (Özet Bildiri)

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: Bursa
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.266
  • Süleyman Demirel Üniversitesi Adresli: Evet

Özet

Cereal products are a dietary staple but may provide health risks for individuals with celiac disease, a gluten-induced intestinal disorder. The only known treatment for this condition is a lifelong adherence to a gluten-free diet, which frequently lacks adequate nutritional value. Consequently, there is a growing demand for GF products fortified with essential nutrients. This study aimed to enhance the functional properties of gluten-free wafer sheets (GFWS) by incorporating black rice flour (BRF), a nutrient-dense ingredient, and evaluating their total dietary fiber, total phenolic content (TPC), and antioxidant activity assessed via the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay to offer a healthier GF option. BRF was substituted with white rice flour at varying levels (0%, 7.5%, 10%, 20%, and 30%). Results demonstrated that BRF enrichment significantly improved the nutritional profile of GFWS. The addition of BRF significantly increased the TDF content compared to the control sample (p < 0.05), with the 30% substitution level showing the highest improvement. Similarly, TPC significantly rose with increasing BRF content; it increased from 16.95±3.67 to 31.60±0.46 mg GAE/g at 0% and 30% substitution, respectively, confirming its role as a rich source of bioactive compounds. Antioxidant activity also exhibited a dose-dependent increase, with the 30% BRF substitution showing the highest DPPH radical scavenging capacity. These results suggest that BRF is an effective functional ingredient in terms of dietary fiber, antioxidants, and phenolic compounds for enhancing the nutritional profile of GFWS and other food products.