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

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

References

  • AACC (1999) Method 08-01.01. Ash -- Basic Method. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.
  • AACC (1999) Method 44-19.01. Moisture -- Air-Oven Method, Drying at 135°. Basic Method. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.
  • AACC (2000) Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.
  • Abdi, H., & Williams, L. J. (2010). Tukey’s honestly significant difference (HSD) test. Encyclopedia of Research Design. Thousand Oaks, CA: Sage, 1-5.
  • Akbaş, Ö. (2009). Usage of Exopolysaccharides in Cake Production (Kek Üretiminde Ekzopolisakkaritlerin Kullanımı). Master Thesis. Institute of Science. Van.
  • AOAC (2000). Method 992.23, In “Official Methods of Analysis”, 17th Ed., AOAC International, Gaithersburg, MD.
  • Arslan, M., Rakha, A., Xiaobo, Z., & Mahmood, M. A. (2019). Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends in food science & technology, 83, 194-202.
  • Bourekoua, H., Benatallah, L., Zidoune, M. N., & Rosell, C. M. (2016). Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. LWT, 73, 342-350.
  • Caio, G., Volta, U., Sapone, A., Leffler, D. A., De Giorgio, R., Catassi, C., & Fasano, A. (2019). Celiac disease: a comprehensive current review. BMC medicine, 17(1), 1-20.
  • Ghaboos, H. S., Ardabili, S. S., & Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854-860.
  • Macho, V. M. P., de Barros Menéres, M. C. A., e Silva, D. M. V., & de Andrade, D. J. C. (2020). The difference in symmetry of the enamel defects in celiac disease versus non-celiac pediatric population. Journal of Dental Sciences, 15(3), 345-350.
  • Majzoobi, M., Hedayati, S., Habibi, M., Ghiasi, F., & Farahnaky, A. (2014). Effects of corn resistant starch on the physicochemical properties of cake. Journal of Agricultural Science and Technology, 16(3), 569-576.
  • Moreno, M. D. L., Comino, I., & Sousa, C. (2014). Alternative grains as potential raw material for gluten-free food development in the diet of celiac and gluten-sensitive patients. Austin J Nutri Food Sci, 2(3), 1016.
  • Norouzbeigi, S., Vahid-Dastjerdi, L., Yekta, R., Sohrabvandi, S., Zendeboodi, F., & Mortazavian, A. M. (2020). Celiac therapy by administration of probiotics in food products: a review. Current Opinion in Food Science, 32, 58-66.
  • Pehlivanoglu, H., Ozulku, G., Yildirim, R. M., Demirci, M., Toker, O. S., & Sagdic, O. (2018). Investigating the usage of unsaturated fatty acid‐rich and low‐calorie oleogels as a shortening mimetic in cake. Journal of food processing and preservation, 42(6), e13621.
  • Peyronel, F., & Campos, R. (2012). Methods used in the study of the physical properties of fats. In A. G. Marangoni (Ed.), Structure–function analysis of edible fats (pp. 262–277). Urbana: AOCS Press.
  • Radlović, N. (2013). Celiac disease. Srpski arhiv za celokupno lekarstvo, 141(1-2), 122-126.
  • Rahmati, N. F., & Tehrani, M. M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. Journal of food science and technology, 51(9), 1697-1710.
  • Rao MA, Cooley HJ (1992). Rheological behavior of tomato pastes in steady and dynamic shear. J Texture Stud., 23, 415–425.
  • Sakiyan, O., Sumnu, G., Sahin, S., Meda, V., Koksel, H., & Chang, P. (2011). A study on degree of starch gelatinization in cakes baked in three different ovens. Food and Bioprocess Technology, 4(7), 1237-1244.
  • Salehi, F., & Kashaninejad, M. (2015). Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum. Journal of food science and technology, 52(11), 7361-7368.
  • Tang, Y., Yang, Y., Wang, Q., Tang, Y., Li, F., Zhao, J., ... & Ming, J. (2019). Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins. Food Hydrocolloids, 97, 105189.
  • Yıldız, Ö. (2002). An Investigation on Low-Caloire Cakes (Düşük Kalorili Kek Üretimi Üzerine Bir Araştırma). Master Thesis. Institute of Science. Van.
  • Yıldız, Ö. (2010). Investigation of the effects of different formulation, cooking and storage times on the gluten free cakes (Farklı formülasyon, pişirme ve depolama sürelerinin glutensiz kek kalitesi üzerine etkilerinin araştırılması) Doctorate thesis. Institute of Science. Van.
  • Yoo B, Rao MA (1996). A creep and dynamic rheological behavior of tomato concentrates: effect of concentration and finisher screen size. Journal of Texture Studies, 27, 451–459. http://dx.doi.org/10.1111/j.1745-4603.1996.tb00087.

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

Year 2021, Issue 27, 849 - 857, 30.11.2021
https://doi.org/10.31590/ejosat.994986

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.

References

  • AACC (1999) Method 08-01.01. Ash -- Basic Method. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.
  • AACC (1999) Method 44-19.01. Moisture -- Air-Oven Method, Drying at 135°. Basic Method. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.
  • AACC (2000) Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.
  • Abdi, H., & Williams, L. J. (2010). Tukey’s honestly significant difference (HSD) test. Encyclopedia of Research Design. Thousand Oaks, CA: Sage, 1-5.
  • Akbaş, Ö. (2009). Usage of Exopolysaccharides in Cake Production (Kek Üretiminde Ekzopolisakkaritlerin Kullanımı). Master Thesis. Institute of Science. Van.
  • AOAC (2000). Method 992.23, In “Official Methods of Analysis”, 17th Ed., AOAC International, Gaithersburg, MD.
  • Arslan, M., Rakha, A., Xiaobo, Z., & Mahmood, M. A. (2019). Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends in food science & technology, 83, 194-202.
  • Bourekoua, H., Benatallah, L., Zidoune, M. N., & Rosell, C. M. (2016). Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. LWT, 73, 342-350.
  • Caio, G., Volta, U., Sapone, A., Leffler, D. A., De Giorgio, R., Catassi, C., & Fasano, A. (2019). Celiac disease: a comprehensive current review. BMC medicine, 17(1), 1-20.
  • Ghaboos, H. S., Ardabili, S. S., & Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854-860.
  • Macho, V. M. P., de Barros Menéres, M. C. A., e Silva, D. M. V., & de Andrade, D. J. C. (2020). The difference in symmetry of the enamel defects in celiac disease versus non-celiac pediatric population. Journal of Dental Sciences, 15(3), 345-350.
  • Majzoobi, M., Hedayati, S., Habibi, M., Ghiasi, F., & Farahnaky, A. (2014). Effects of corn resistant starch on the physicochemical properties of cake. Journal of Agricultural Science and Technology, 16(3), 569-576.
  • Moreno, M. D. L., Comino, I., & Sousa, C. (2014). Alternative grains as potential raw material for gluten-free food development in the diet of celiac and gluten-sensitive patients. Austin J Nutri Food Sci, 2(3), 1016.
  • Norouzbeigi, S., Vahid-Dastjerdi, L., Yekta, R., Sohrabvandi, S., Zendeboodi, F., & Mortazavian, A. M. (2020). Celiac therapy by administration of probiotics in food products: a review. Current Opinion in Food Science, 32, 58-66.
  • Pehlivanoglu, H., Ozulku, G., Yildirim, R. M., Demirci, M., Toker, O. S., & Sagdic, O. (2018). Investigating the usage of unsaturated fatty acid‐rich and low‐calorie oleogels as a shortening mimetic in cake. Journal of food processing and preservation, 42(6), e13621.
  • Peyronel, F., & Campos, R. (2012). Methods used in the study of the physical properties of fats. In A. G. Marangoni (Ed.), Structure–function analysis of edible fats (pp. 262–277). Urbana: AOCS Press.
  • Radlović, N. (2013). Celiac disease. Srpski arhiv za celokupno lekarstvo, 141(1-2), 122-126.
  • Rahmati, N. F., & Tehrani, M. M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. Journal of food science and technology, 51(9), 1697-1710.
  • Rao MA, Cooley HJ (1992). Rheological behavior of tomato pastes in steady and dynamic shear. J Texture Stud., 23, 415–425.
  • Sakiyan, O., Sumnu, G., Sahin, S., Meda, V., Koksel, H., & Chang, P. (2011). A study on degree of starch gelatinization in cakes baked in three different ovens. Food and Bioprocess Technology, 4(7), 1237-1244.
  • Salehi, F., & Kashaninejad, M. (2015). Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum. Journal of food science and technology, 52(11), 7361-7368.
  • Tang, Y., Yang, Y., Wang, Q., Tang, Y., Li, F., Zhao, J., ... & Ming, J. (2019). Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins. Food Hydrocolloids, 97, 105189.
  • Yıldız, Ö. (2002). An Investigation on Low-Caloire Cakes (Düşük Kalorili Kek Üretimi Üzerine Bir Araştırma). Master Thesis. Institute of Science. Van.
  • Yıldız, Ö. (2010). Investigation of the effects of different formulation, cooking and storage times on the gluten free cakes (Farklı formülasyon, pişirme ve depolama sürelerinin glutensiz kek kalitesi üzerine etkilerinin araştırılması) Doctorate thesis. Institute of Science. Van.
  • Yoo B, Rao MA (1996). A creep and dynamic rheological behavior of tomato concentrates: effect of concentration and finisher screen size. Journal of Texture Studies, 27, 451–459. http://dx.doi.org/10.1111/j.1745-4603.1996.tb00087.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Halime PEHLİVANOĞLU>
NAMIK KEMAL ÜNİVERSİTESİ
0000-0003-3138-9568
Türkiye


Mehmet DEMİRCİ> (Primary Author)
ISTANBUL SABAHATTIN ZAIM UNIVERSITY
0000-0002-4394-9852
Türkiye


Ervanur KARASU This is me
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
0000-0000-0000-0000
Türkiye


Esranur YAŞA This is me
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
0000-0000-0000-0000
Türkiye


Kübra GÖKDUMAN This is me
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
0000-0000-0000-0000
Türkiye


Hamide Feyza BARDAKÇI This is me
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
0000-0000-0000-0000
Türkiye

Supporting Institution TÜBİTAK
Project Number 1139B411503248
Early Pub Date July 29, 2021
Publication Date November 30, 2021
Published in Issue Year 2021, Volume , Issue 27

Cite

Bibtex @research article { ejosat994986, journal = {Avrupa Bilim ve Teknoloji Dergisi}, eissn = {2148-2683}, address = {}, publisher = {Osman SAĞDIÇ}, year = {2021}, number = {27}, pages = {849 - 857}, doi = {10.31590/ejosat.994986}, title = {Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours}, key = {cite}, author = {Pehlivanoğlu, Halime and Bardakçı, Hamide Feyza} }
APA Pehlivanoğlu, H. , Demirci, M. , Karasu, E. , Yaşa, E. , Gökduman, K. & Bardakçı, H. F. (2021). Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours . Avrupa Bilim ve Teknoloji Dergisi , (27) , 849-857 . DOI: 10.31590/ejosat.994986
MLA Pehlivanoğlu, H. , Demirci, M. , Karasu, E. , Yaşa, E. , Gökduman, K. , Bardakçı, H. F. "Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours" . Avrupa Bilim ve Teknoloji Dergisi (2021 ): 849-857 <https://dergipark.org.tr/en/pub/ejosat/issue/64232/994986>
Chicago Pehlivanoğlu, H. , Demirci, M. , Karasu, E. , Yaşa, E. , Gökduman, K. , Bardakçı, H. F. "Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours". Avrupa Bilim ve Teknoloji Dergisi (2021 ): 849-857
RIS TY - JOUR T1 - Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours AU - HalimePehlivanoğlu, MehmetDemirci, ErvanurKarasu, EsranurYaşa, KübraGökduman, Hamide FeyzaBardakçı Y1 - 2021 PY - 2021 N1 - doi: 10.31590/ejosat.994986 DO - 10.31590/ejosat.994986 T2 - Avrupa Bilim ve Teknoloji Dergisi JF - Journal JO - JOR SP - 849 EP - 857 VL - IS - 27 SN - -2148-2683 M3 - doi: 10.31590/ejosat.994986 UR - https://doi.org/10.31590/ejosat.994986 Y2 - 2021 ER -
EndNote %0 European Journal of Science and Technology Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours %A Halime Pehlivanoğlu , Mehmet Demirci , Ervanur Karasu , Esranur Yaşa , Kübra Gökduman , Hamide Feyza Bardakçı %T Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours %D 2021 %J Avrupa Bilim ve Teknoloji Dergisi %P -2148-2683 %V %N 27 %R doi: 10.31590/ejosat.994986 %U 10.31590/ejosat.994986
ISNAD Pehlivanoğlu, Halime , Demirci, Mehmet , Karasu, Ervanur , Yaşa, Esranur , Gökduman, Kübra , Bardakçı, Hamide Feyza . "Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours". Avrupa Bilim ve Teknoloji Dergisi / 27 (November 2021): 849-857 . https://doi.org/10.31590/ejosat.994986
AMA Pehlivanoğlu H. , Demirci M. , Karasu E. , Yaşa E. , Gökduman K. , Bardakçı H. F. Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours. EJOSAT. 2021; (27): 849-857.
Vancouver Pehlivanoğlu H. , Demirci M. , Karasu E. , Yaşa E. , Gökduman K. , Bardakçı H. F. Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours. Avrupa Bilim ve Teknoloji Dergisi. 2021; (27): 849-857.
IEEE H. Pehlivanoğlu , M. Demirci , E. Karasu , E. Yaşa , K. Gökduman and H. F. Bardakçı , "Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours", Avrupa Bilim ve Teknoloji Dergisi, no. 27, pp. 849-857, Nov. 2021, doi:10.31590/ejosat.994986