Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa

The main objective of this study was to determine the bioaccessibility of bioactive components in gluten-free cookies fortified with rice bran (RB) and quinoa (Q). The data set includes measurements of total phenolic content (TPC), antioxidant activity (DPPH and ABTS radical scavenging), and sensory evaluation scores. Cookies containing 15% RB exhibited the highest total phenolic content (0.634 mg GAE g-1) and antioxidant activity (88.13% DPPH inhibition) before digestion. After simulated gastrointestinal digestion, these cookies showed a remarkable increase in antioxidant activity, with a 4.3-fold improvement in DPPH radical scavenging and a 2.53-fold increase in ABTS radical inhibition. Additionally, the addition of 15% quinoa resulted in a 1.58-fold increase in total phenolic content bioaccessibility. In this study, cookie hardness ranged from 35.89 to 62.92 N and increased significantly with the incorporation of RB and Q. A progressive rise in TBA values was noted with increasing levels of RB and Q substitution. Notably, RB15 showed a significantly higher TBA value compared to RB5 and RB10, with a similar pattern also observed in the quinoa group. Sensory evaluation highlighted that cookies with 5% quinoa were the most preferred, receiving the highest scores in overall acceptability. While higher enrichment levels (15% RB or Q) led to superior antioxidant potential and bioaccessibility, these formulations were less favored in sensory evaluation, suggesting a trade-off between nutritional enhancement and consumer acceptance. This study demonstrates that incorporating RB and Q into gluten-free cookies not only enhances their nutritional value and antioxidant properties but also improves their sensory appeal.