Gluten-Free Alternative Cereal Based Product Formulations and Their Production Technologies (Turkish with English Abstract)

Year 2009, Volume: 34 Issue: 1, 29 - 36, 01.02.2009

Hilal İşleroğlu Safiye Nur Dirim Figen Kaymak Ertekin

Abstract

Celiac is one of the most common food borne diseases that appears when the food containing gluten is consumed and the only effective treatment for celiac disease is a strict adherence to a gluten-free diet throughout the patients lifetime. Snack foods which are prepared by combinations of rice, corn, soy bean, pea and potato flours or their starches and produced by extrusion technology may be alternative to gluten free bakery products which are used in celiac patient’s diet. The starch portion of these cereals can be used as a major raw material in the production of snack foods obtained by extrusion cooking. The studies dealing with gluten-free products, involving a diverse approach which has included the use of starches, dairy products, gums and hydrocolloids, other non-gluten proteins, prebiotics and/or combinations to improve the structure, acceptability and mouth feel have received increasing attention in recent years. This review will emphasize the recent developments on formulations of gluten-free cereal based products to improve quality properties, together with formulations of snack food alternatives for celiac patients and extrusion cooking technology.

Keywords

Celiac, extrusion cooking, gluten-free cereal products, formulation development  

Gluten İçermeyen, Hububat Esaslı Alternatif Ürün Formülasyonları ve Üretim Teknolojileri

Abstract

Gluten içeren besinlerin alınmasıyla ortaya çıkan bir hastalık olan çölyak en yaygın gıda kaynaklı hastalıklardan biri olup tek etkili tedavisi hastanın hayatı boyunca glutensiz bir diyet uygulamasıdır. Çölyak hastalarının diyetlerinde kullanılan glutensiz fırıncılık ürünlerine, pirinç, mısır, soya, bezelye ve patates unlarının veya nişastalarının kombinasyonlarıyla hazırlanıp ekstrüzyon teknolojisiyle üretilen çerez tip ürünler veya kahvaltılık ekstrüde ürünler alternatif olabilir. Nişasta oranları fazla olan bu hububatlar ekstrüde çerez tip veya kahvaltılık ekstrüde gıdaların üretiminde başlıca ham madde olarak kullanılmaktadır. Son yıllarda gluten içermeyen gıdalarla ilgili yapısı, lezzeti, kabul edilebilirliği ve raf ömrünün geliştirilmesi amacıyla nişasta, süt ürünleri, gumlar ve hidrokolloidler, gluten olmayan diğer proteinler, prebiyotikler ve kombinasyonlarını kapsayan farklı yaklaşımlarda araştırmalar yapılmaktadır. Bu derlemede gluten içermeyen hububat esaslı ürünlerde kalite özelliklerinin iyileştirilmesi için hazırlanan formülasyonlardaki son gelişmelerin yanı sıra çölyak hastaları için alternatif olabilecek çerez tip ürün formülasyonları ve ekstrüzyonla pişirme teknolojisi üzerinde durulacaktır.

Keywords

Çölyak, ekstrüzyonla pişirme, glutensiz hububat ürünleri, formülasyon geliştirmeÇölyak, ekstrüzyonla pişirme, glutensiz hububat ürünleri, formülasyon geliştirme

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