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
A baked gluten-free pastry was formulated using milk kefir, rice, and different amounts of carob pulp flour, i.e., 20% (B<sub>1</sub>) and 40% (B<sub>2</sub>). In all cases, B<sub>2</sub> 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 B<sub>0</sub> > B<sub>1</sub> > B<sub>2</sub> as confirmed by lower textural properties shown by the carob-added samples. Sensory analysis recorded overall acceptability for both B<sub>1</sub> and B<sub>2</sub>, with sweetness, cocoa, gingerbread, and rye aroma as predominant descriptors. The glycemic index determination confirmed a better score for B<sub>2</sub> and revealed a medium GI value (62), in comparison with high GIs recorded for B<sub>1</sub> and B<sub>0</sub> (115 and 100, respectively).
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