Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit

This study evaluated the effects of rice flour cakes enriched with wild fruit Prunus spinosa powder (PS) on techno-functional, nutrition, and eating quality. PS increases the cakes’ ash, protein, and moisture values. Total phenolic content increased from 35.91±0.25 to 73.39±0.58 mg GAE g-1, and gluten-free cakes’ antioxidant capacity markedly increased with the increasing level of PS powder addition (p