Enrichment of glutinous rice bread using Asparagus officinalis
Abstract Developing gluten-free food products is an important direction in the creation of functional and health-oriented foods. The aim of this study was to evaluate the sensory properties, chemical composition (protein, fat, carbohydrates, amino acid profile, antioxidant activity), and energy value of bread produced from white, brown, and black glutinous rice with the addition of asparagus powder. A comparative analysis was performed using control samples and samples fortified with Asparagus officinalis at 3%, 5%, 10%, 15%, and 20% (15 formulations). Based on sensory evaluation, nine formulations (control, 3%, and 5%) were selected for detailed analysis. Black rice bread showed the highest baseline protein content; however, fortification at 3-5% reduced protein by 6.64-10.14%. The highest fat content (1.20 ± 0.006 g) was observed in white rice with 5% supplementation, while other samples ranged from 0.27 to 0.48 g. Carbohydrates increased in white (+32.32%) and black (+5.11%) rice breads at 3%, but decreased in brown rice (−12.07%). Antioxidant activity in-creased significantly in white rice with 5% supplementation (+21.95%). The highest energy value was recorded for white rice with 3% addition (212.71 kcal). Samples with 5% asparagus increased the content of key amino acids, particularly arginine, proline, serine, and alanine.