Effects of Carboxymethyl Cellulose on the Techno-Functional Properties and in Vitro Digestibility of Wolffia Globosa-Enriched Gluten-Free Crackers

Carboxymethyl cellulose (CMC) was evaluated for its effects on gluten-free crackers enriched with 15% Wolffia globosa powder. Crackers contained 0, 0.25, 0.50, 0.75, or 1.00% CMC (flour basis). Increasing CMC significantly altered physical and water-related properties (p < 0.05), increasing thickness and moisture content while decreasing spread ratio, baking loss, and bulk density. Moisture increased from 4.23 to 5.49 g/100 g between 0 and 1.00% CMC. Intermediate concentrations (0.50–0.75%) provided favorable texture and sensory acceptance. Total phenolic content increased from 208.64 to 233.46 mg GAE/100 g, while carotenoid content remained unchanged. In vitro DPPH, ABTS, FRAP, and ORAC responses were generally highest at 0.50–0.75% CMC. In vitro protein digestibility increased from 78.43% to 84.09% at 0.75% CMC, accompanied by lower rapidly digestible starch and higher slowly digestible and resistant starch fractions. Dietary fiber increased from 7.56 to 8.67 g/100 g, while available carbohydrate decreased from 55.24 to 53.01 g/100 g. Overall, 0.50–0.75% CMC provided the most favorable combined textural, sensory, compositional, antioxidant, and in vitro digestibility responses