Usefulness of Rowanberry for Improving the Nutritional Value of Buckwheat Flour Extrudates

Gluten-free snacks are often poor in nutritional value. Increasing the nutritional content and quality of these products is necessary. The present study investigated the effect of adding buckwheat at various levels (0, 30, 40, and 50%), milk powder, and rowanberry on the nutritional content, bioactivity, and quality of the product using extrusion technology. The colour, expansion, nutrient value, texture, total phenolic content, and antioxidant capacity of the samples were examined. The highest phenolic (0.59 mg GAE/g), flavonoid (6.93 mg RE/g), CUPRAC (9.60 mg TE/g), dry matter (92.85%), crude fat (1.01%), and ash (1.16%) values were determined in unexpanded samples containing rowanberry, milk, and 50% buckwheat. The highest DPPH (3.03 mg TE/g) and FRAP (1.43 mg TE/g) activities were indicated in the unexpanded samples containing rowanberry, water, and 40% buckwheat. This study’s results showed that rowanberry could be added as a functional component to enhance the nutritional value and quality of gluten-free extruded samples.