DEVELOPMENT OF GLUTEN-FREE ICE CREAM CONE ENRICHED WITH ISPARTA ROSE (ROSA DAMASCENA MILL.) FOR CELIAC PATIENTS

Year 2024, , 345 - 356, 30.06.2024

Elif Ece Gül , Arzu Uğurel Biçici , Hülya Gül , Sultan Acun

https://doi.org/10.21923/jesd.1455496

Abstract

Celiac disease, the most common genetically based food intolerance in the world, is an autoimmune disease that develops due to hypersensitivity to gluten found in grains such as wheat, barley, and rye, and the only treatment is the lifelong elimination of gluten-containing foods from the diet. In this study; it was aimed to develop a gluten-free ice cream cone (GFIC) enriched with Isparta rose petal flour (RPF) with technologically and sensory acceptable quality, especially for children with celiac disease. The study data indicate that GFIC enriched with RPF exhibited significantly greater levels of mineral matter, total dietary fiber, total phenolic matter, and antioxidant activity in comparison to both gluten-containing and GFIC without RPF. However, it was concluded that when RPF is substituted with a 10% gluten-free flour mixture, it is possible to produce a GFIC that is technologically and sensoryly acceptable. The results demonstrated that Isparta RPF may be added to gluten-free wafers, ice cream cones, and other gluten-free food products to improve their nutritional value.

Keywords

Gluten Intolerance, Dietary Fiber, Phenolic Substance, Antioxidant Activity

Project Number

TÜBİTAK-BİDEB 2024 yılı 55. Lise Öğrencileri Araştırma Projeleri Yarışması bölge sergisine davet edilmiş ve sergilenmiş olan 1689b012407522 başvuru no’lu

ÇÖLYAK HASTALARI İÇİN ISPARTA GÜLÜ (ROSA DAMASCENA MILL.) İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ DONDURMA KÜLAHI GELİŞTİRİLMESİ

Abstract

Dünyada en yaygın görülen genetik temelli gıda intoleransı olan çölyak hastalığı, buğday, arpa, çavdar gibi tahıllarda bulunan glutene karşı aşırı duyarlılığa bağlı olarak gelişen otoimmün bir hastalıktır ve tek tedavisi, gluten içeren yiyeceklerin ömür boyu diyetten çıkarılmasıdır. Bu çalışmada; özellikle çölyak hastası çocuklar için Isparta gülü yaprağı unu (GYU) ile zenginleştirilmiş teknolojik ve duyusal bakımdan kabul edilebilir kalitede glutensiz dondurma külahı geliştirilmesi amaçlanmıştır. Araştırma sonucunda GYU ile zenginleştirilmiş glutensiz dondurma külahlarının GYU içermeyen glutenli ve glutensiz dondurma külahlarına göre mineral madde, toplam diyet lif, toplam fenolik madde ve antioksidan aktivite açısından çok daha yüksek bir içeriğe sahip olduğu belirlenmiştir. Bununla birlikte GYU %10 oranında glutensiz un karışımı ile ikame edildiğinde teknolojik ve duyusal olarak kabul edilebilir nitelikte bir glutensiz dondurma külahı üretiminin mümkün olabildiği sonucuna ulaşılmıştır. Elde edilen bulgular Isparta GYU'nun glutensiz gofret ve dondurma külahının yanı sıra glutensiz diğer gıda ürünlerinin besin içeriğinin zenginleştirilmesi amacıyla da kullanılabileceğini göstermiştir.

Keywords

Gluten İntoleransı, Diyet Lif, Fenolik Madde, Antioksidan Aktivite

Supporting Institution

TÜBİTAK-BİDEB

Project Number

TÜBİTAK-BİDEB 2024 yılı 55. Lise Öğrencileri Araştırma Projeleri Yarışması bölge sergisine davet edilmiş ve sergilenmiş olan 1689b012407522 başvuru no’lu

Thanks

Bu çalışma; TÜBİTAK Bilim İnsanı Destek Programları Başkanlığı tarafından düzenlenen 2024 yılı 55. Lise Öğrencileri Araştırma Projeleri Yarışmasının bölge sergisine davet edilmiş ve sergilenmiş olan 1689b012407522 başvuru no’lu proje kapsamında hazırlanmıştır.

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