THE EFFECTS OF LOCUST BEAN GUM AND RHUBARB ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF THE GLUTEN-FREE BISCUITS
AbstractIn this study, rhubarb plant, which is known to have functional properties, was added to gluten-free biscuit formulations and the effects of rhubarb addition were examined on the physical, chemical, and antioxidant properties of biscuits. The aim of this study was to produce biscuits with high nutritional value using functional food components for the consumption of both healthy individuals and patients with celiac disease. The addition of rhubarb increased the total phenolic contents of the biscuits. The addition of rhubarb increased the functional properties of the biscuits by inhibiting free radicals.
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