Effect of gluten-free ingredients substitutions on the antioxidant potential of antioxidant-rich based goods

Presentation Type

Abstract

Faculty Advisor

Adrian Kerrihard

Access Type

Event

Start Date

25-4-2025 12:00 PM

End Date

25-4-2025 1:00 PM

Description

Increasing prevalence of celiac disease and demand for antioxidant-rich foods have driven research into exploring functional and nutritional properties of gluten-free products. The aim of this study was to investigate the antioxidant potential of gluten-free flours while formulating with potent antioxidant ingredients to assess potential non-additive effects and ingredient interactions. Additionally, this study also examined the role of tapioca starch in antioxidant stability post-baking. Two gluten-free flours and two antioxidant potent ingredients (cocoa and garlic powder) were used with inclusion and exclusion of tapioca starch. A factorial study was used to prepare formulations for brownies and garlic bread. The baked samples were analyzed using Trolox Equivalent Antioxidant Capacity (TEAC) under micro-plate reader. One-way ANOVA was used to identify significant differences within each sample and a chi-square of independence test to assess the agreement between the expected values and the observed values to determine a non-additive relationship. Sorghum flour brownies exhibited statistically significant and highest antioxidant capacity (9.500 ± 0.122 mmol TE/100 ml wet weight p < 0.05) followed by Brown Rice flour brownies. Chi-Square test for independence yielded a significant result (χ² = 17.22, p = 0.0041) implicating a non-additive interaction suggesting retention in antioxidants to be influenced by matrix composition and synergistic effect rather than independent effect of the flours and antioxidant potent ingredients. The results suggest the addition of antioxidant-rich ingredients in combination with the gluten-free flours of Sorghum and Brown Rice can synergistically enhance antioxidant potential.

Comments

Poster presentation at the 2025 Student Research Symposium.

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Apr 25th, 12:00 PM Apr 25th, 1:00 PM

Effect of gluten-free ingredients substitutions on the antioxidant potential of antioxidant-rich based goods

Increasing prevalence of celiac disease and demand for antioxidant-rich foods have driven research into exploring functional and nutritional properties of gluten-free products. The aim of this study was to investigate the antioxidant potential of gluten-free flours while formulating with potent antioxidant ingredients to assess potential non-additive effects and ingredient interactions. Additionally, this study also examined the role of tapioca starch in antioxidant stability post-baking. Two gluten-free flours and two antioxidant potent ingredients (cocoa and garlic powder) were used with inclusion and exclusion of tapioca starch. A factorial study was used to prepare formulations for brownies and garlic bread. The baked samples were analyzed using Trolox Equivalent Antioxidant Capacity (TEAC) under micro-plate reader. One-way ANOVA was used to identify significant differences within each sample and a chi-square of independence test to assess the agreement between the expected values and the observed values to determine a non-additive relationship. Sorghum flour brownies exhibited statistically significant and highest antioxidant capacity (9.500 ± 0.122 mmol TE/100 ml wet weight p < 0.05) followed by Brown Rice flour brownies. Chi-Square test for independence yielded a significant result (χ² = 17.22, p = 0.0041) implicating a non-additive interaction suggesting retention in antioxidants to be influenced by matrix composition and synergistic effect rather than independent effect of the flours and antioxidant potent ingredients. The results suggest the addition of antioxidant-rich ingredients in combination with the gluten-free flours of Sorghum and Brown Rice can synergistically enhance antioxidant potential.