Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours

Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals barley legumes lupine chickpea are rich in bioactive compounds; therefore, flours obtained from those could better option for bakery products fortification. The purpose of the present study was investigation total phenolic content antioxidant activity before after baking wheat enriched with 10–30% seed, 10–40% lupine, 20–60% 80% evaluation predicted bioavailability vitro digestion demonstrating highest values. Crackers doughs were processed analyzed using Folin–Ciocâlteu ferric reducing power (FRAP) assays, respectively. properties subjected to gastrointestinal digestion. Baking resulted an increase phenolics majority crackers. Olive seed flour demonstrated properties. Following digestion, 30% retained polyphenols activity. healthy functional regarding their increased