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

Öz

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.

Anahtar Kelimeler

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

Gluten İçermeyen, Hububat Esaslı Alternatif Ürün Formülasyonları ve Üretim Teknolojileri

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. 1. Stepniak D, Koning F. 2006. Celiac Disease-Sandwiched Between Innate and Adaptive Immunity, Human Immunol, 67: 460–468.
2. 2. Williamson D, Marsh MN. 2002. Celiac Disease, Mol Biotechn, 22: 293-299. 3. www.colyak.org.tr
3. 4. Gobbetti M, Rizzello CG, Cagno R, Angelis M. 2007. Sourdough Lactobacilli and Celiac Disease. Food Microbiol, 24: 187–196.
4. 5. Katina K, Arendtb E, Liukkonena KH, Autioa K, Flandera L, Poutanen K. 2005. Potential of Sourdough for Healthier Cereal Products. Trends Food Sci & Tech, 16: 104–112.
5. 6. Gallagher E, Gormley TR, Arendt EK. 2004. Recent Advances in the Formulation of Gluten-free Cerealbased Products. Trends Food Sci & Tech, 15: 143–152.
6. 7. Anon 2005. Gluteni Azaltılmış ve Glutensiz Hale getirilmiş Gıdalar. TS 13143, Türk Standartları Enstitüsü, Ankara.
7. 8. Hoseney RC. 1994. Principles of Cereal Science and Technology, 2nd Edition, Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas
8. 9. Gallagher E, Polenghi O, Gormley TR. 2002. Improving the Quality of Gluten-Free Breads. Farm and Food, 12: 8-13.

9. 10. Schwarzlaff SS, Johnson JM, Barbeau WE, Duncan S. 1996. Guar and Locust Bean Gums as Partial Replacers of All purpose Flour in Bread: An Objective and Sensory Evaluation. J Food Quality, 19: 217–229.
10. 11. Huang JC, Knight S, Goad C. 2001. Model Prediction for Sensory Attributes of Non-Gluten Pasta. J Food Quality, 24: 495–511.
11. 12. Arendt EK, O’Brien CM, Schober T, Gormley TR, Gallagher E. 2002. Development of Gluten-Free Cereal Products. Farm and Food, 12: 21–27.
12. 13. Gibson GR, Roberfroid MB. 1995. Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics. J Nutr, 125: 1401–1412. 14. Anon. 1999. Inulin: Added Value. European Baker, 32: 40–44.
13. 15. Gallagher E, Gormley TR, Arendt EK. 2003. Crust and Crumb Characteristics of Gluten-Free Breads. J Food Eng, 56: 153–161.
14. 16. Gan J, Rafael LGB, Cato L, Small DM. 2001. Evaluation of the Potential of Different Rice Flours in Bakery Formulations. In Proceedings of the 51st Australian Cereal Chemistry Conference, 309–312.
15. 17. İbanoğlu Ş, Ainsworth P, Özer EA, Plunkett A. 2006. Physical And Sensory Evaluation Of A Nutritionally Balanced Gluten-Free Extruded Snack. J Food Eng 75: 469–47
16. 18. Ainsworth P, İbanoğlu Ş. 2006. Extrusion Food Processing Handbook. Edited by James G. Brennan. WILEYVCH Verlag GmbH & Co. KGaA, Weinheim.
17. 19. Hagenimana A, Ding X, Fang T. 2006. Evaluation of Rice Flour Modified By Extrusion Cooking. J Cereal Sci 43: 38–46.
18. 20. Plunkett A, Ainsworth P. 2007. The Influence of Barrel Temperature and Screw Speed On The Retention Of L-Ascorbic Acid In An Extruded Rice Based Snack Product. J Food Eng 78: 1127–1133.
19. 21. Thymi S, Krokida MK, Pappa A, Maroulis ZB. 2005. Structural Properties of Extruded Corn Starch. J Food Eng. 68: 519–526.
20. 22. Singh B, Sekhon KS, Singh N. 2007. Effects of Moisture, Temperature and Level of Pea Grits on Extrusion Behavior and Product Characteristics of Rice. Food Chem, 100: 198–202.
21. 23. Guha M, Ali SZ. 2006. Extrusion Cooking of Rice: Effect of Amylose Content and Barrel Temperature on Product Profile. J Food Process Pres, 30: 706–716.
22. 24. Sacchetti G, Pinnavaia GG, Guidolin E, Dalla Rosa M. 2004. Effects Of Extrusion Temperature And Feed Composition On Functional, Physical And Sensory Properties Of Chestnut And Rice Flour-Based Snack-Like Products. Food Res Int. 37: 527-534.
23. 25. Mezreb K, Goullieux A, Ralainirina R, Queneudec M. 2003. Application of Image Analysis to Measure Screw Speed Influence on Physical Properties of Corn and Wheat Extrudates. J Food Eng 57: 145–152.
24. 26. Kim CH, Maga JA. 1995. Roles of Formulation and Extrusion Variables on the Properties of Potato-Based Half Snacks. Dev Food Sci, 37 (1): 569-574
25. 27. Prinyawiwatkul W, Beuchat LR, Resurreccion AVA. 1993. Optimization of Sensory Qualities of an Extruded Snack Based on Cornstarch and Peanut Flour, Lebensmittel-Wissenschaft und-Technologie, 26(5): 393- 399.
26. 28. Guerra-Matias AC, Arêas JAG. 2005. Glycemic and Insulinemic Responses in Women Consuming Extruded Amaranth (Amaranthus cruentus L). Nutrition Res, 25 (9): 815-822
27. 29. Ilo S, Liu Y, Berghofer E. 1999. Extrusion Cooking of Rice Flour and Amaranth Blends. 1999. LebensmittelWissenschaft und-Technologie, 32 (2): 79-88.