Optimization of Gluten-Free Cookie Flour Formulation by Using Response Surface Methodology

Year 2019, , 185 - 192, 02.09.2019

Fatma Hayıt , Hülya Gül

https://doi.org/10.24323/akademik-gida.613560

Cited By: 4

Abstract

Soft wheat flour is the most important
raw material in the production of cookies. But, celiac patients, because of
their gluten intolerance, should not consume gluten containing cookies made
from wheat flour. Therefore, in this study, it was aimed to form a suitable
gluten-free cookie formulation (GFCF) with corn starch, corn flour, rice flour
and potato starch. Ratios of these ingredients in formulation were determined
by the response surface methodology. Before the construction of the GFCF
experimental design, the lower and upper limits of the independent variables to
be used in the formulation were determined as 5- 20%, 0-50% and 0-30% for corn
flour, rice flour and corn starch, respectively. In the GFCF, the proportions
were completed to 100% with potato starch. By using these values, the GFCF experimental design was established by the response surface
methodology according to Box Behnken method. General acceptability, textural
hardness, color difference (delta E) and spread ratio values were selected as
dependent variables. According to the data obtained from this optimization study;
a mixture of 7% corn starch, 8% corn flour, 40% rice flour and 45% potato
starch was the best to produce gluten-free cookies with acceptable quality.  

Keywords

Box Behnken, Celiac, Gluten-free cookie, Response surface methodology

Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu

Abstract

Bisküvilik buğday unu bisküvi üretiminde en önemli
hammaddedir. Fakat çölyak hastaları glutene karşı gösterdikleri intolerans
nedeniyle buğday unundan yapılan bisküvileri tüketmemelidirler. Bu nedenle
çalışmada mısır nişastası, mısır unu, pirinç unu ve patates nişastası
kullanılarak uygun bir glutensiz bisküvi unu formülasyonu (GBUF) oluşturulması
amaçlanmıştır. Bu bileşenlerin kullanım oranları yanıt yüzey metodundan
yararlanılarak belirlenmiştir. GBUF deneme deseni oluşturulmadan önce
formülasyonda kullanılacak bağımsız değişkenlerin alt ve üst limit miktarları,
mısır unu ve pirinç unu ve mısır nişastası için sırasıyla; %5-20, %0-50 ve %0-30
olarak belirlenmiştir. GBUF’nda oranlar patates nişastası ile yüz birime
tamamlanmıştır. Belirlenen bu değerler kullanılarak yanıt yüzey yöntemi ile Box
Behnken metoduna göre GBUF deneme deseni oluşturulmuştur. Bağımlı değişkenler
olarak genel kabul edilebilirlik, tekstürel sertlik, renk farkı (delta E) ve
yayılma oranı seçilmiştir. Yapılan bu optimizasyon çalışmasından elde edilen
verilere göre; %7 mısır nişastası, %8 mısır unu, %40 pirinç unu ve %45 patates
nişastası karışımı kullanılarak kabul edilebilir kalitede glutensiz bisküvi
üretilebileceği sonucuna ulaşılmıştır.

Keywords

Box Behnken, Çölyak, Glutensiz bisküvi, Yanıt yüzey yöntemi

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