Akademik Veri Yönetim Sistemi
Journal of the Science of Food and Agriculture, cilt.106, sa.1, ss.493-502, 2026 (SCI-Expanded, Scopus)
BACKGROUND: This study aimed to develop gluten-free bread from chickpea flour by incorporation of varying levels (0 (B-C), 2.5 (B-1), 5 (B-2), and 10 g kg−1 (B-3)) of madımak leaf powder (MLP), and to investigate its effect on physicochemical and bioactive properties, glycemic index, texture, and sensory attributes. RESULTS: Moisture ranged from 229 (B-3) to 244 g kg−1 (control), while ash content increased with MLP, reaching 47 g kg−1 in B-3 compared to 15.5 g kg−1 in the control. Fat and protein contents decreased slightly from 10.1 and 188.2 g kg−1, respectively while starch remained stable (398.2–405.3 g kg−1). Total dietary fiber increased from 3.22 (control) to 15.11 g 100 g−1 (B-3), driven by rises in insoluble (1.36–11.45 g 100 g−1) and soluble fiber (1.87–36.5 g 100 g−1). The hydrolysis index and predicted glycemic index decreased by 35.54% and 32.66% (B-3), respectively. MLP extract demonstrated inhibitory activity against α-amylase and α-glucosidase with IC50 values of 42.31 and 39.71 μg mL−1. Bioactive analysis demonstrated increases in total phenolics (1.08–4.82 mg GAE g−1), ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (2.17–23.13 mg TE g−1), and FRAP (ferric reducing antioxidant power) activities (16.27–90.05 μmol Fe2+ g−1). L*, a*, and b* values decreased with MLP content and hardness decreased from 379.38 g (control) to 247.04 g (B-3). Sensory analysis revealed no adverse effect on overall acceptability. CONCLUSION: MLP could be incorporated into chickpea flour-based gluten-free breads up to 100 g kg−1, providing enhanced dietary fiber, antioxidant capacity, and glycemic properties. © 2025 Society of Chemical Industry.