Investigation of some bioactive compounds, in vitro bioaccessibility, and sensory acceptability of couscous produced by pre‐gelatinized rice flour.

Background: The purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility in gluten‐free rice couscous that 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 using the 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical cation, cupric‐reducing antioxidant capacity, and ferric reducing antioxidant capacity methods. The bioaccessibility of antioxidant capacity was found to be significantly higher (P < 0.05) than the control sample in all methods except the 1,1‐diphenyl‐2‐picrylhydrazyl free radical method in the couscous samples. Conclusion: According to the data obtained, it has been determined that couscous, which has a very small round shape, can be produced with GRF without additives. In this context, gluten‐free rice couscous 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. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]