İstanbul İlinde Pastane ve Fırınlarda Üretilen Glutensiz Ürünlerde Gluten Varlığı

Year 2023, Volume: 21 Issue: 2, 151 - 157, 29.08.2023

Yeliz Miral , Ayşen Çoban Dinçsoy

https://doi.org/10.24323/akademik-gida.1350967

Abstract

Gluten, esneklik özelliği ile pastacılık ürünleri dahil olmak üzere unlu mamullerin temelini oluşturan kompleks bir proteindir. Gluten proteinleri gliadin ve glutenin tarafından oluşturulur. Suda çözünmeyen protein grubunda yer alan gliadinin sindirimi oldukça zordur. Birçok bağışıklık bozukluğu, buğday unu bazlı gıdaları tüketen insanları artan oranda etkilemektedir. Bu çalışmanın amacı, İstanbul ilinde pastane ve fırınlarda glutensiz olarak tüketime sunulan ürünlerin yasal limite (20 ppm) uygunluğunun araştırılmasıdır. 2020 yılının Kasım ayında, İstanbul'un farklı bölgelerinde glutensiz ekmek, kek, kurabiye, atıştırmalık ve tahıl gevrekleri olmak üzere 90 adet örnek toplanmıştır. Gluten varlığı analizi için örnekler Enzim Bağlı İmmünosorbent Testi (ELISA, Enzyme-Linked Immunosorbent Assay) ile incelenmiştir. Sonuç olarak, incelenen örneklerin gluten varlığı 61 (%67.7) adedinde 5 ppm'den düşük, 8 (%8.8) adedinde 5-20 ppm arasında ve 21 (%23) adedinde ise 20 ppm ve üzerinde tespit edilmiştir. Pastane ve fırınlarda glutensiz olarak tüketime sunulan ürünlerin 29960 sayılı Türk Gıda Kodeksi Gıda Etiketleme ve Tüketicileri Bilgilendirme Yönetmeliği kapsamına uygun olmadığı belirlenmiştir. Gıda işletmelerinde hijyen ve sanitasyon eğitiminin son derece önemli olduğu düşünülmektedir. Ek olarak, hammadde ve son üründe gluten yönünden analizlerin yapılması, üretim aşamasında hammadde, personel ve ortam kaynaklı kontaminasyonunun kontrolü ve kritik noktalarda gluten analizi ile risklerin azami ölçüde azalacağı düşünülmektedir.

Keywords

Gluten, Kontaminasyon, Gluten intolerans, ELISA

Gluten Status in Gluten-Free Pastry and Bakery Products Produced in Istanbul, Turkey

Abstract

Gluten is a complex protein that forms the basis of bakery products, including pastry products, with its elasticity. Gluten proteins are constituted by gliadin and glutenin. Gliadin, which is in the water-insoluble protein group, is very difficult to digest. Many immune disorders influence a growing number of people in relation to the consumption of wheat flour-based foods. The aim of this study is to determine the status of gluten-free products with the legal limits of the gluten-free products sold in pastry shops and bakeries in Istanbul, Turkey. Ninety samples in total including gluten-free bread, cakes, cookies, snacks, and cereals were collected from various regions of Istanbul in November 2020. The samples obtained were examined by ELISA (Enzyme-Linked Immunosorbent Assay) for the presence of gluten. As a result, the presence of gluten was found to be lower than 5 ppm in 61 samples (67.7%), between 5-20 ppm in 8 samples (8.8%), and 20 ppm and above in 21 samples (23%). Within the scope of Turkish Food Codex Regulation on Food Labeling and Consumer Information Number 29960, some foods were inappropriate products which offered to consumption as gluten-free in patisseries and bakeries. It could be thought that risks might be reduced to the maximum extent with hygiene and sanitation training in food businesses, analysis in terms of gluten in raw materials and final products, control of contamination from raw materials, personnel and environment during the production phase, and gluten analysis at critical points.

Keywords

Gluten, Contamination, Gluten intolerance, ELISA

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