Çölyak Hastalarına Özel Glutensiz Kek Formülasyonlarının Farklı Tip ve Miktarda Glutensiz Un Kullanılarak Optimizasyonu

Year 2021, Issue: 27, 849 - 857, 30.11.2021

Halime Pehlivanoğlu , Hamide Feyza Bardakçı Kübra Gökduman Esranur Yaşa Ervanur Karasu Mehmet Demirci

https://doi.org/10.31590/ejosat.994986

Abstract

Bu çalışmada çölyak hastalarına özel glutensiz tuzlu keklerin üretilmesi ve hamur üretiminde besleyici özelliği yüksek farklı glutensiz unlar ile de fonksiyonelliği artırmak amaçlanmıştır. Bu amaçla, karabuğday, pirinç, mısır, nohut ve kinoa unları tek başına ya da karışım olarak kullanılarak on farklı kek formülasyonu hazırlanmıştır. Hamur ve son ürünün fizikokimyasal özellikleri belirlenerek control ile kıyaslanmıştır. Hamurlarda viskozite, yoğunluk, pH ve reolojik analizler yapılırken, keklerde renk, dokusal ve duyusal özellikler ile kütle, hacim, pişme kaybı, kül ve nem analizleri yapılmıştır. Mısır unu içeren kek birçok duyusal özellikte kontrole en yakın örnek olurken, pirinç keki ise iç renk parametrelerinde kontole en yakın örnek olarak bulunmuştur. Hamurlarda yapılan analizlerde nohutun viskozitesi diğer numunelere göre daha yüksek bulunmuştur. Mısır unu hamurunun hacmi en yüksek iken, ağırlık en yüksek karışım 1 örneğinde bulunmuştur. En yüksek G' ve G'' değerleri kinoa hamurunda ölçülmüştür.

Keywords

Çölyak, tuzlu kek, glutensiz, fonksiyonel gıdalar.

Supporting Institution

TÜBİTAK

Project Number

1139B411503248

Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours

Abstract

The present study aimed to produce gluten-free salty cakes for celiac patience and enhance their functionality by using different nutritionally rich flours. For this purpose, ten different cake formulations were prepared using gluten-free flours, including buckwheat, rice, corn, chickpea, and quinoa flour either as alone or mixture. Physicochemical properties of doughs and final products were analyzed and compared to the control. While viscosity, density, pH, and rheological analysis were conducted in dough samples, color, textural and sensory properties, and mass, volume, baking loss, ash, and moisture analysis were performed in the cakes. Corn cake was found to be the closest sample to control in many sensorial properties, rice cake was found to be the closest in interior color parameters. Regarding dough analysis, the viscosity of chickpea was found to be higher than those of other samples. While the volume of corn dough was the highest, weight was found to be the highest in mixture 1 sample. G’ and G’’ values of quinoa dough were the highest.

Keywords

celiac disease, salty cake, gluten-free, functional foods.

Project Number

1139B411503248

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