Physicochemical properties and antioxidant activity of gluten-free riceberry-cheese cracker under simulated gastrointestinal transit.

This study aimed to develop a gluten-free cracker by substituting wheat flour (WF) with riceberry flour (RB) combined with cheese's milk proteins to replace gluten. The effect of substitution of WF with RB at 50 and 100% (RB50 and RB100, respectively) on cracker properties were evaluated. The results showed that water activity, hunter colour value (L), hardness, and thickness decreased with an increase in the RB content.