LAUSR

BACKGROUND The purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility of gluten-free rice couscous (GF-RC) which is produced without additives. Since rice does not contain gluten, pre-gelatinized rice flour (GRF) was added instead of gum and enzymes in order to provide the desired structure in the couscous samples. RESULTS According to the results, the total phenolic content of couscous samples was increased with GRF addition. The highest extractable and hydrolyzable antioxidant capacity values were observed in the couscous samples supplemented with 30% GRF for ABTS•+ , CUPRAC, and FRAP methods. The bioaccessibility of antioxidant capacity was found to be significantly higher (P < 0.05) compared to the control sample in all methods except the DPPH• method in the couscous samples. CONCLUSION According to the obtained data it has been determined that, couscous which has a very small round shape, can be produced with pre-gelatinized rice flour without additives. In this context, GF-RC could be used as an alternative valuable food in terms of nutrition and can be an alternative traditional food for celiac diseases as well as for individuals preferring the consumption of gluten-free products. This article is protected by copyright. All rights reserved.