Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Table 5

Bioactive compound contents of the biscuits containing different levels of purple rice flours^∗.

Bioactive compounds	Control wheat biscuit	Purple rice flour substitution (%)
		25	50	75	100
Total phenolics (μg GAE/100 g DW)	6.51 ± 0.04^e	812.51 ± 0.60^d	2053.81 ± 21.60^c	2319.92 ± 2.89^b	3012.27 ± 33.73^a
Anthocyanins (C3G, mg/kg DW)	0.28 ± 0.05^e	9.35 ± 0.19^d	15.92 ± 0.49^c	37.44 ± 1.43^b	51.49 ± 0.73^a
Flavonoid contents (mg CE/100 g DW)	0.15 ± 0.01^e	0.57 ± 0.02^d	0.92 ± 0.01^c	1.13 ± 0.01^b	1.32 ± 0.01^a
DPPH (μmol Trolox/g DW)	1.07 ± 0.05^e	15.63 ± 0.14^d	33.55 ± 0.12^c	39.61 ± 0.12^b	49.19 ± 0.08^a
ABTS (μmol Trolox/g DW)	5.49 ± 0.01^e	14.00 ± 0.02^d	36.73 ± 0.01^c	60.45 ± 0.28^b	96.95 ± 0.22^a

^∗In each row, sample means not having the same letter attached to them are significantly different (Duncan’s multiple range test, ); values represent mean ± standard error.