Determination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta

Year 2023, Volume: 6 Issue: 1, 700 - 719, 10.03.2023

Fatma Hayıt , Sultan Acun , Hülya Gül

https://doi.org/10.47495/okufbed.1140453

Cited By: 1

Abstract

In this study, it was aimed to determine some physical, chemical, textural and sensory properties of gluten-free pasta offered for sale by different manufacturers in the market and to compare them control pasta with gluten in terms of these quality characteristics. In the examined gluten-free pasta samples, moisture was 8.73 – 11.82%, ash 0.30-0.76%, total phenolic substance 5,50-10,17%, and inhibition values showing antioxidant activities 1.45-3.14%. The amount of substance that passes into water is between 6.85% and 24.04% in dry matter, water absorption values are between 231.68% and 282.63%, volume increase is 64.51-77.49%, weight gain is 115.52-241.64%, cooking times are 4.49-10.15 minutes, swelling degree is 2.07%. It was determined between 2.07-3.45%. In sensory evaluation, taste was scored between 2.1-3.71, general acceptability 2.00-3.71, affordability 1.29-2.57. When the textural properties were examined, it was determined that the hardness was between 182.23-403.74 g and the brittleness value was between 25.61 -31.80 mm in the dry pasta samples. Hardness in cooked pasta samples was 1891-3172 g; the stickiness was determined as 16.06—21.37 g.sec. It was determined that the amount of substance transferred to the water in the gluten-free pasta samples was higher than the control sample. In the sensory evaluation of gluten-free pasta, it was determined that all sensory parameters were lower than the control group. In the study, it was concluded that commercially sold gluten-free pastas need to be supplemented with gluten-free products rich in mineral substances, antioxidants and phenolic substances, and new formulations need to be developed, taking into account consumer acceptability.

Keywords

Celiac Disease, pasta, gluten, gluten free nutrition, Pasta Quality

Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi

Abstract

Çölyak hastalığının tek tedavi yöntemi diyetten gluten içeren gıdaların çıkarılmasıdır. Ancak ekmek, makarna vb gıdalarda glutenin ürünlerin teknolojik özelliklerini olumsuz etkilemektedir. Çalışma; piyasada satışta olan glutensiz makarnaların bazı kalite özelliklerini belirlemek ve glutenli makarnalar ile aralarında farklılıklar olup olmadığını tespit etmek amacıyla yapılmıştır. Piyasada farklı üretici firmalar tarafından satışa sunulan 6 adet glutensiz ve 1 adet glutenli (kontrol) makarna numunesi materyal olarak kullanılmıştır. Glutensiz makarna numuneleri gluten içeren eşdeğer makarna örneklerine kıyasla bazı fiziksel, kimyasal, tekstürel ve duyusal özellikler açısından değerlendirilmiştir. İncelenen glutensiz makarna örneklerinde nem %8.73 – 11.82, kül %0.30-0.76, toplam fenolik madde %5.50-10.17, toplam antioksidan miktarı ise %1.45-3.14 aralığında tespit edilmiştir. Suya geçen madde miktarları kuru maddede %6.85 ile %24.04 arasında, su absorbsiyon değerleri %231.68 ile %282,63, hacim artışı %64.51 ile %77.49, ağırlık artışı %115.52-241.64, pişme süreleri 4.49 ile 10.15 dakika, şişme derecesi %2.07-3.45 arasında belirlenmiştir. Duyusal değerlendirmede tat 2.1-3.71, genel beğenilirlik 2.00-3.71, satın alına bilirlik 1.29-2.57 aralığında puanlar almıştır. Tekstürel özellikler incelendiğinde kuru makarna örneklerinde sertlik 182.23-403.74 g aralığında, kırılganlık değerinin ise 25.61 -31.80 mm aralığında olduğu belirlenmiştir. Pişmiş makarna örneklerinde sertlik 1891-3172 g; yapışkanlık ise -16.06—21.37 g.sec olarak tespit edilmiştir. Glutensiz makarna örneklerinde suya geçen madde miktarı kontrol örneğine göre yüksek olduğu belirlenmiştir. Glutensiz makarnaların duyusal değerlendirilmesinde tüm duyusal parametrelerde kontrol gruba göre düşük olduğu tespit edilmiştir. Çalışmada, ticari olarak satılan glutensiz makarnaların mineral madde, antioksidan ve fenolik maddelerce zengin glutensiz ürünlerle takviye edilerek, tüketici beğenilirliğini de göz önünde tutup yeni formülasyonların geliştirilmesine ihtiyaç olduğu sonucuna varılmıştır.

Keywords

Çölyak, makarna, gluten, glutensiz beslenme, makarna kalitesi

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