PD328 - FUNCTIONAL FORTIFICATION OF GLUTEN-FREE BREAD WITH MELON SEED POWDER AND GREEN LENTIL PROTEIN ISOLATE

PD328

FUNCTIONAL FORTIFICATION OF GLUTEN-FREE BREAD WITH MELON SEED POWDER AND GREEN LENTIL PROTEIN ISOLATE

B. Ersoy Demiryürek¹, N. Inanc^2,*, Z. Gülsünoğlu Konuşkan³

¹Nutrition and Dietetics, Gazi University, Ankara, ²Faculty of Health Science, Nuh Naci Yazgan University, Kayseri, ³Nutrition and Dietetics, İstanbul Aydın University, İstanbul, Türkiye

Rationale: Celiac disease is an autoimmune disorder triggered by the consumption of gluten-containing cereals such as wheat, barley, and rye. The only effective treatment is lifelong adherence to a gluten-free diet. However, many gluten-free products available on the market are nutritionally inadequate, as they often contain low levels of protein, dietary fiber, and bioactive compounds. Therefore, the development of gluten-free products with improved nutritional value and enhanced functional properties has become an important challenge in food science. 

Methods: Five gluten-free bread formulations were prepared containing a constant amount of GLPI (10%) and different levels of melon seed powder (5%, 10%, and 15%). The gluten-free bread samples were evaluated for chemical composition, mineral content, texture, color, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (TAA), phenolic profile, sensory characteristics, and bioaccessibility after in vitro digestion. 

Results: The incorporation of melon seed powder significantly increased protein, fat, and mineral contents, including calcium, magnesium, potassium, and zinc, as well as antioxidant activity. In addition, GLPI and melon seed supplementation significantly enhanced TAA, TPC, and TFC values. Bioaccessibility analysis revealed that TPC, TFC, and TAA values ranged between 207–363%, 340–764%, and 46–232%, respectively. Phenolic profile analysis showed that the bioaccessibility of protocatechuic acid and catechin increased after intestinal digestion.

Conclusion: The findings demonstrate that the combination of GLPI and melon seed powder improves the nutritional and functional quality of gluten-free bread. Furthermore, this approach contributes to the valorization of food waste and provides a promising strategy for developing nutritionally enhanced functional gluten-free bakery products.

Disclosure of Interest: None declared