USE OF AHLAT PEAR FLOUR IN DEVELOPING GLUTEN-FREE PRODUCTS IN TURKISH CUISINE

Abstract

This research aims to develop safe and culturally satisfying foods for individuals with celiac disease and gluten sensitivity. In this context, gluten-free alternatives of three commonly consumed Turkish dishes were prepared: Kayseri mantı, cheese-filled pastry (poğaça), and walnut baklava. The formulations included a local and functional ingredient, wild pear (Ahlat) flour. However, preliminary trials showed that this flour alone did not provide sufficient technological and sensory properties; therefore, gluten-free flour blends were developed, with Ahlat flour used as a supporting component. Sensory evaluations revealed that cheese-filled pastry and walnut baklava were highly accepted in terms of taste, aroma, and texture, while Kayseri mantı required improvements, particularly regarding softness and chewiness. The findings indicate that balanced use of local ingredients can enhance the quality of gluten-free products. This research contributes to product diversity for individuals with celiac disease or gluten sensitivity and presents a sustainable approach to incorporating regional ingredients into gluten-free production.

Keywords

• Celiac Disease/Sensitivity
• Gluten-Free Product Development
• Sensory Analysis
• Wild Pear Flour
• Gluten-Free Flour Formulations

TÜRK MUTFAĞINDA GLÜTENSİZ ÜRÜN GELİŞTİRMEDE AHLAT ARMUDU UNU KULLANIMI

Abstract

Bu araştırma, çölyak hastalığı ve glüten hassasiyeti bulunan bireyler için güvenli ve kültürel açıdan tatmin edici gıdalar geliştirmeyi amaçlamaktadır. Bu doğrultuda, Türk mutfağında yaygın olarak tüketilen Kayseri mantısı, kaşarlı poğaça ve cevizli baklavanın glütensiz alternatifleri hazırlanmıştır. Formülasyonlarda yerel ve fonksiyonel bir bileşen olan ahlat armudu unu kullanılmış, ancak tek başına yeterli teknolojik ve duyusal özellik göstermemesi nedeniyle un karışımları geliştirilmiştir. Duyusal değerlendirme sonuçları, kaşarlı poğaça ve cevizli baklavanın tat, aroma ve doku açısından yüksek kabul gördüğünü; Kayseri mantısının ise özellikle yumuşaklık ve çiğneme özellikleri bakımından geliştirmeye ihtiyaç duyduğunu ortaya koymuştur. Bulgular, glütensiz ürünlerde yerel hammaddelerin dengeli kullanımının ürün kalitesini artırabileceğini göstermektedir. Araştırma, çölyak hastalığı veya glüten hassasiyeti olan bireyler için ürün çeşitliliğine katkı sağlamakta, ayrıca yöresel hammaddelerin glütensiz üretimde değerlendirilmesine yönelik sürdürülebilir bir yaklaşım sunmaktadır.

Keywords

• Çölyak Hastalığı/Hassasiyeti
• Glütensiz Ürün Geliştirme
• Duyusal Analiz
• Ahlat Armudu Unu
• Glütensiz Un Formülasyonları

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