{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T12:27:09Z","timestamp":1785414429344,"version":"3.56.0"},"reference-count":60,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2026,6,12]],"date-time":"2026-06-12T00:00:00Z","timestamp":1781222400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100019644","name":"Ministry of Agriculture of the Republic of Kazakhstan","doi-asserted-by":"crossref","award":["BR22886613"],"award-info":[{"award-number":["BR22886613"]}],"id":[{"id":"10.13039\/100019644","id-type":"DOI","asserted-by":"crossref"}]},{"award":["BR22886613"],"award-info":[{"award-number":["BR22886613"]}],"id":[{"id":"https:\/\/ror.org\/03577hm03","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The increasing prevalence of celiac disease underscores the need to develop nutritionally balanced, gluten-free snacks based on local raw materials. This study aimed to develop extruded gluten-free snacks based on corn, rice, buckwheat, and chickpea flours, enriched with a 5% blend of berry powders (sea buckthorn, blackcurrant, cranberry), and to evaluate their physicochemical, nutritional, and antioxidant properties. Snacks were produced via high-temperature short-time extrusion (120\u2013160 \u00b0C). The results demonstrated that chickpea\/corn formulations exhibited the highest initial protein content (13.87%), which remained robust after berry addition (9.14%), outperforming the starchy corn\/rice control (7.61%). Enrichment significantly enhanced the functional profile: water-soluble antioxidants increased from 0.039 to 0.60\u20130.71 mg\/g, and DPPH radical scavenging activity reached up to 61.8 \u00b1 2.4%. Furthermore, the enriched snacks exhibited high retention of thermolabile compounds, including Vitamin C (up to 18.91 mg\/100 g). Sensory evaluation confirmed excellent organoleptic acceptability without compromising texture. These findings quantitatively demonstrate that combining legume flours with berry powders enables the production of gluten-free extruded snacks with improved protein density, superior antioxidant potential, and moderate energy value (322\u2013330 kcal\/100 g), offering a functional alternative for specific dietary needs.<\/jats:p>","DOI":"10.3390\/molecules31122074","type":"journal-article","created":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T03:01:27Z","timestamp":1781492487000},"page":"2074","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Berry Powder-Enriched Gluten-Free Extruded Snacks: Nutritional Quality and Antioxidant Potential"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7876-9368","authenticated-orcid":false,"given":"Anar","family":"Kurmanbayeva","sequence":"first","affiliation":[{"name":"Kazakh Research Institute of Food and Processing Industry, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7855-0940","authenticated-orcid":false,"given":"Nazym","family":"Alzhaxina","sequence":"additional","affiliation":[{"name":"Kazakh Research Institute of Food and Processing Industry, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7811-0697","authenticated-orcid":false,"given":"Askhat","family":"Dalabayev","sequence":"additional","affiliation":[{"name":"Kazakh Research Institute of Food and Processing Industry, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-4018-6286","authenticated-orcid":false,"given":"Nardias","family":"Balykbayev","sequence":"additional","affiliation":[{"name":"Kazakh Research Institute of Food and Processing Industry, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-4494-4472","authenticated-orcid":false,"given":"Argyn","family":"Kaiyrkeldi","sequence":"additional","affiliation":[{"name":"Kazakh Research Institute of Food and Processing Industry, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"823","DOI":"10.1016\/j.cgh.2017.06.037","article-title":"Global Preva-lence of Celiac Disease: Systematic Review and Meta-Analysis","volume":"16","author":"Singh","year":"2018","journal-title":"Clin. 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