Formulation of a Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features
Donatella Restuccia,
Luigi Esposito,
Umile Gianfranco Spizzirri,
Maria Martuscelli,
Paolino Caputo,
Cesare Oliviero Rossi,
Maria Lisa Clodoveo,
Roberta Pujia,
Elisa Mazza,
Arturo Pujia,
Tiziana Montalcini,
Francesca Aiello
Affiliations
Donatella Restuccia
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
Luigi Esposito
Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
Umile Gianfranco Spizzirri
Ionian Department of Law, Economics and Environment, University of Bari Aldo Moro, 74123 Taranto, Italy
Maria Martuscelli
Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
Paolino Caputo
Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036 Rende, Italy
Cesare Oliviero Rossi
Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036 Rende, Italy
Maria Lisa Clodoveo
Interdisciplinary Department of Medicine, University of Bari Aldo Moro, 70125 Bari, Italy
Roberta Pujia
Department of Experimental and Clinical Medicine, University of Catanzaro ‘Magna Græcia’, 88100 Catanzaro, Italy
Elisa Mazza
Department of Medical and Surgical Science, University of Catanzaro ‘Magna Græcia’, 88100 Catanzaro, Italy
Arturo Pujia
Department of Medical and Surgical Science, University of Catanzaro ‘Magna Græcia’, 88100 Catanzaro, Italy
Tiziana Montalcini
Department of Experimental and Clinical Medicine, University of Catanzaro ‘Magna Græcia’, 88100 Catanzaro, Italy
Francesca Aiello
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
A baked gluten-free pastry was formulated using milk kefir, rice, and different amounts of carob pulp flour, i.e., 20% (B1) and 40% (B2). In all cases, B2 showed the most remarkable antioxidant properties in terms of total phenolic, phenolic acid, and flavonoid content, as well as scavenging activity both in aqueous and organic media. This trend was observed over a 6-day storage time. Lower cohesive interactions among dough aggregate domains were recorded as the carob pulp flour amount increased. At the same time, rigidity decreased in the order B0 > B1 > B2 as confirmed by lower textural properties shown by the carob-added samples. Sensory analysis recorded overall acceptability for both B1 and B2, with sweetness, cocoa, gingerbread, and rye aroma as predominant descriptors. The glycemic index determination confirmed a better score for B2 and revealed a medium GI value (62), in comparison with high GIs recorded for B1 and B0 (115 and 100, respectively).
