the journal of food Gıda 1300-3070 1309-6273 The Association of Food Technology 10.15237/gida.GD18105 THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES FARKLI UN BİLEŞİMLERİNİN TERMAL ÖZELLİKLERİ İLE GLİSEMİK İNDEKS DEĞERLERİNİN BELİRLENMESİ VE GLUTENSİZ EKMEK YAPIMINDAKİ PERFORMANSLARI Yıldırım Aslı AYDIN ADNAN MENDERES ÜNİVERSİTESİ Şahin Nadeem Hilal AYDIN ADNAN MENDERES ÜNİVERSİTESİ 02 15 2019 44 1 143 152 09 04 2018 01 09 2019 Copyright © 1976, The Journal of Food 1976 The Journal of Food

This study aimed to investigatethermal properties and estimated glycemic index of various gluten-free flours(rice, chestnut, chickpea and bean). Gluten-free bread was prepared by mixingchestnut, chickpea and bean flours with rice flour at different ratio (0:100,25:75, 50:50) using straight dough bread making process. Bean flour reflectedthe lower estimated glycemic index as compared to the other gluten-free flours.The chestnut-rice flour (50:50) bread exhibitedthe highest texture firmness after 8 days of storage, followed by the riceflour bread. Chestnut-rice flour (25:75) bread was the swellestcomparatively. Future studies may be focused on developing the sensorialcharacteristics of gluten-free breads prepared from chickpea and bean flours.

Çalışmanın amacı glutensizpirinç, kestane, nohut ve fasulye unlarının termal özellikleri ile tahminiglisemik indeks değerlerinin belirlenmesidir. Bu kapsamda kestane, nohut vefasulye unları pirinç unu ile farklı oranlarda (0/100, 25/75, 50/50)karıştırılarak glutensiz ekmekler üretilmiştir. Çalışmada direkt hamur metodukullanılmıştır. Çalışma sonuçları, fasulye ununun glisemik indeks değerinindiğer unlara göre daha düşük olduğunu göstermiştir. Glutensiz ekmeklerintekstür analizi sonuçları, 8 günlük depolamanın sonunda en sert ekmeklerinsırasıyla kestane-pirinç unundan (50:50) elde edilmiş ekmekler ve pirinçunundan elde edilmiş ekmekler olduğunu göstermiştir. Kestane-pirinç unundan(25:75) elde edilmiş ekmeklerin hacmi diğer glutensiz ekmeklerden daha yüksekbulunmuştur. Yapılacak yeni çalışmalarda, özellikle glutensiz nohut ve fasulyeunlarından elde edilen ekmeklerin duyusal özelliklerinin geliştirilmesi üzerineodaklanılması uygun olacaktır.

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