PHYSICOCHEMICAL, SENSORY, AND BIOACTIVE PROPERTIES OF GLUTEN-FREE PUDDINGS PRODUCED WITH ARONIA DERIVATIVES

Abstract

This study aimed to investigate the properties of gluten-free puddings, in which antioxidant activity was enhanced by adding aronia powder and aronia fiber powder. The coconut flour in the control sample was partially substituted with aronia derivatives at 0.25%, 0.5%, and 1.0% concentrations. Increasing the substitution levels resulted in a decrease in Brix, L*, and b* values, and an increase in the a* and ΔE* values, total phenolic content and antioxidant activity of the puddings (P <0.05). The results obtained showed that the highest concentrations of aronia derivatives substantially (P <0.05) increased the syneresis index; however, there were no significant differences at low substitution levels. Besides, aronia derivatives did not cause a substantial change in the sensory properties of the puddings, except for the consistency in the mouth. Since coconut flour and aronia were found compatible with each other sensorily, they may be valorized together in the development of different food products.