THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES

Year 2019, Volume: 44 Issue: 1, 143 - 152, 15.02.2019

Aslı Yıldırım Hilal Şahin Nadeem

https://doi.org/10.15237/gida.GD18105

Cited By: 2

Abstract

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

Keywords

chestnut flour, chickpea flour, Bean flour, gluten-free, estimated glycemic index

FARKLI UN BİLEŞİMLERİNİN TERMAL ÖZELLİKLERİ İLE GLİSEMİK İNDEKS DEĞERLERİNİN BELİRLENMESİ VE GLUTENSİZ EKMEK YAPIMINDAKİ PERFORMANSLARI

Abstract

Çalışmanın amacı glutensiz
pirinç, kestane, nohut ve fasulye unlarının termal özellikleri ile tahmini
glisemik indeks değerlerinin belirlenmesidir. Bu kapsamda kestane, nohut ve
fasulye unları pirinç unu ile farklı oranlarda (0/100, 25/75, 50/50)
karıştırılarak glutensiz ekmekler üretilmiştir. Çalışmada direkt hamur metodu
kullanılmıştır. Çalışma sonuçları, fasulye ununun glisemik indeks değerinin
diğer unlara göre daha düşük olduğunu göstermiştir. Glutensiz ekmeklerin
tekstür analizi sonuçları, 8 günlük depolamanın sonunda en sert ekmeklerin
sırasıyla kestane-pirinç unundan (50:50) elde edilmiş ekmekler ve pirinç
unundan elde edilmiş ekmekler olduğunu göstermiştir. Kestane-pirinç unundan
(25:75) elde edilmiş ekmeklerin hacmi diğer glutensiz ekmeklerden daha yüksek
bulunmuştur. Yapılacak yeni çalışmalarda, özellikle glutensiz nohut ve fasulye
unlarından elde edilen ekmeklerin duyusal özelliklerinin geliştirilmesi üzerine
odaklanılması uygun olacaktır. 

Keywords

Fasulye unu, glisemik indeks, glutensiz, kestane unu, nohut unu

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