Evaluation of Gluten-free Production Potential of Alanya S Cookie

Abstract

Today, healthy nutrition awareness plays an important role in individuals' food choices. Gluten, found in grain products such as wheat, barley, and rye, can cause digestive problems and various health problems in some individuals. Gluten-free products have begun to be preferred and consumed by a wider audience, especially consumers with health problems such as gluten sensitivity and celiac disease who embrace a healthy lifestyle. In this context, it has become a critical issue for local gastronomy to adapt to modern needs to protect and increase the sustainability of local products. This study aimed to produce Alanya S cake without gluten. Within the scope of the study, gluten-free S cake samples were produced using different ratios (control, 0%, 20%, 40%, and 60%) of taro flour. In the prepared samples, the parameters of appearance (color, fluffiness), odor (taro odor, egg odor, flour odor, butter odor, vinegar odor), texture (crispness, ability to dissolve in the mouth, texture that is smeared in the mouth) and flavor (egg taste, sugar content, oiliness) were evaluated by sensory analysis.As a result of the study, it was determined that the control S cake sample prepared with wheat flour was the most liked in terms of color, oiliness, and egg taste parameters. In contrast, the most liked sample in terms of fluffiness, taro odor, egg odor, flour odor, oil odor, vinegar odor, crispness, ability to dissolve in the mouth, taro flavor, and sugar content parameters was the S cake prepared with gluten-free flour without taro flour.

Keywords

• Gluten-free diet
• S cookie
• Celia

Alanya S Pastasının Glütensiz Üretim Potansiyelinin Değerlendirilmesi

Abstract

Günümüzde sağlıklı beslenme bilinci, bireylerin gıda seçimlerinde önemli bir rol oynamaktadır. Buğday, arpa, çavdar gibi tahıl ürünlerinde bulunan glüten bazı bireylerde sindirim sorunlarına ve çeşitli sağlık problemlerine yol açabilmektedir. Özellikle glüten hassasiyeti ve çölyak hastalığı gibi sağlık sorunları yaşayan tüketiciler başta olmak üzere sağlıklı yaşamı benimseyen tüketiciler için de glütensiz ürünler tercih edilmeye ve daha geniş bir kitle tarafından tüketilmeye başlanmıştır. Bu kapsamda yerel ürünlerin korunması ve sürdürülebilirliğinin artması amacıyla yerel gastronominin modern ihtiyaçlara adapte olması oldukça önemli bir konu halini almıştır. Bu çalışmada Alanya S pastasının glütensiz olarak üretilmesi amaçlanmıştır. Çalışma kapsamında farklı oranlarda (kontrol, %0, %20, %40 ve %60) gölevez unu kullanılarak glütensiz S pasta örnekleri üretilmiştir. Hazırlanan örneklerde görünüş (renk, kabarıklık), koku (gölevez kokusu, yumurta kokusu, un kokusu, tereyağı kokusu, sirke kokusu), doku (gevreklik, ağızda dağılma kabiliyeti, ağıza sıvanan yapı) ve lezzet (yumurta tadı, şeker oranı, yağlılık oranı) parametreleri duyusal analizler ile değerlendirilmiştir. Çalışmanın sonucunda renk, yağlılık oranı ve yumurta tadı parametreleri bakımından en fazla buğday unu ile hazırlanan kontrol S pasta örneğinin beğenildiği, kabarıklık, gölevez kokusu, yumurta kokusu, un kokusu, yağ kokusu, sirke kokusu, gevreklik, ağızda dağılma kabiliyeti, gölevez aroması ve şeker oranı parametrelerinde en fazla beğenilen örneğin gölevez unu içermeyen glütensiz un ile hazırlanan S pasta olduğu tespit edilmiştir.

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