DEVELOPMENT OF GLUTEN-FREE ICE CREAM CONE ENRICHED WITH ISPARTA ROSE (ROSA DAMASCENA MILL.) FOR CELIAC PATIENTS
Yıl 2024,
Cilt: 12 Sayı: 2, 345 - 356, 30.06.2024
Elif Ece Gül
,
Arzu Uğurel Biçici
,
Hülya Gül
,
Sultan Acun
Öz
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.
Proje Numarası
TÜBİTAK-BİDEB 2024 yılı 55. Lise Öğrencileri Araştırma Projeleri Yarışması bölge sergisine davet edilmiş ve sergilenmiş olan 1689b012407522 başvuru no’lu
Kaynakça
- AACC, (2000). American Association of Cereal Chemist, Approved Methods of the AACC, 11th Edition
- Altinok, E., Kurultay, S., Boluk, E., Atik, D. S., Kopuk, B., Gunes, R., ... & Toker, O. S., 2022. Investigation of Using Possibility of Grape Pomace in Wafer Sheet for Wheat Flour Substitution. International Journal of Food Science & Technology, 57(6), 3634-3642.
- Bastiawan, H., Santoso, S., Sahab, A.I., Yamin, A., Almira, B., 2022. Analysis of Healthy Living Behavior, Age, and Income on Gluten-Free Food Consumption. Journal of Consumer Sciences, 7(1), 51-67.
- Besser, H.A., Khosla, C., 2023. Celiac disease: Mechanisms and Emerging Therapeutics. Trends in Pharmacological Sciences. 44(12), 949-962.
- Blicharz-Kania, A., Pecyna, A., Zdybel, B., Andrejko, D., , Marczuk, A., 2023. Sunflower Seed Cake As a Source of Nutrients in Gluten-Free Bread. Scientific Reports, 13(1), 10864.
- Boskabady, M. H., Shafei, M. N., Saberi, Z., , Amini, S., 2011. Pharmacological Effects of Rosa damascena. Iranian Journal of Basic Medical Sciences, 14(4), 295.
- Demirkesen, I., & Özkaya, B., 2022. Recent Strategies for Tackling the Problems in Gluten-Free Diet and Products. Critical Reviews in Food Science and Nutrition, 62(3), 571-597.
- Dinkova, R., Vardakas, A., Dimitrova, E., Weber, F., Passon, M., Shikov, V., ... ,Mihalev, K., 2022. Valorization of Rose (Rosa damascena Mill.) By-product: Polyphenolic Characterization and Potential Food Application. European Food Research and Technology, 248(9), 2351-2358.
- Doğan, I. S., 2006. Factors Affecting Wafer Sheet Quality. International Journal of Food Science & Technology, 41(5), 569-576.
- Dorman, H.J.D., Peltoketo, A., Hiyunen, R., Tikkanen, M.J., 2003. Characterization of Antioxidant Proeperties of De-Odorised Aqueous Extracts from Selected Lamiaceae Herbs. Food Chemistry, 83, 255-262.
- Dorohovych, V., Hrytsevich, M., Isakova, N., 2018. Effect of Gluten-Free Flour on Sensory, Physico-Chemical, Structural and Mechanical Properties of Wafer Batter and Waffles. Ukrainian Food Journal, 7(2), 253-263.
- Gençay, F., Mert, İ. D., 2023. Çölyak Hastalığı ve Glutensiz Ürün Etiketlemesi. Erişim adresi: api.gidamo.org.tr, Erişim tarihi: 08.01.2024
- Gül, H., Hayıt, F., Özer, B., Acun, S., 2021. Kırmızı Pancar Ununun Glutensiz Bisküvi Üretiminde Kullanılması. Mühendislik Bilimleri ve Tasarım Dergisi, 9(4), 1166-1173.
- Gül, H., Saygılı, N.S., Korkmaz, A.N., Polat, E., Türker, T. , Kanat, N., 2019. Beyaz Dut Unu ile Zenginleştirilmiş Glutensiz Dondurma Külahı Üretimi ve Ürün Kalitesinin Değerlendirilmesi. 1st International Young Researchers Student Congress (2019). (Tam metin bildiri)
- Gül, H., Tekeli, S. G., 2018. Evaluation of Nutritional, Physical, Textural and Sensorial Properties of Gluten Free Cookies Supplemented with Dried Rosa damascena Mill. Petals. Scientific Bulletin Series F. Biotechnologies, 22.
- Gül, H., Tekeli, S. G., 2019. Inclusion of Rosa damascena Mill. Powder into Cookies: Nutritional, Antioxidant and Quality Characteristics. International Journal of Agriculture Forestry and Life Sciences, 3(2), 301-306.
- Gül, M., 2000. Isparta'da Yağ Gülü Yetiştiriciliğinin Bugünkü Durumu ve Sorunları. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 4(1), 91-102.
- Gül, M., Kazaz, S., Baydar, H., Sirikci, B. S., 2015. A study about technical, economical situation, problems and improvement of oil rose (Rosa damascena Mill.) in Turkey. Journal of Essential Oil Bearing Plants, 18(3), 613-626.
- Hayıt, F., Gül H., 2019. Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu. Akademik Gıda, 17(2), 185-192.
- Hnin, K. K., Zhang, M., Wang, B., 2021. Development of Nutritional Properties in Cookies with the Incorporation of Different Levels of Rose Flower Powder by Microwave-Vacuum Drying. Drying Technology, 39(9), 1136-1148.
- Ioniță-Mîndrican, C. B., Ziani, K., Mititelu, M., Oprea, E., Neacșu, S. M., Moroșan, E., ...Negrei, C., 2022. Therapeutic Benefits and Dietary Restrictions Of Fiber Intake: A State Of The Art Review. Nutrients, 14(13), 2641.
- Jnawali, P., Kumar, V., Tanwar, B., 2016. Celiac disease: Overview and Considerations for Development of Gluten-Free Foods. Food Science and Human Wellness, 5(4), 169-176.
- Kaur, S., Kumar, K., Singh, L., Sharanagat, V. S., Nema, P. K., Mishra, V., Bhushan, B., 2022. Gluten-Free Grains: Importance, Processing and Its Effect on Quality of Gluten-Free Products. Critical reviews in food science and nutrition, 1-28.
- Kheirkhahan, P., Ghavami, M., Sharifan, A., 2020. Chemical Composition, Antioxidant Activity and Antimicrobial Effect of Rosa damascena Mill. Essential Oil Against Staphylococcus aureus, Escherichia coli and Salmonella typhi. Journal of Food Biosciences and Technology, 10(2), 63-74.
- Kostecka, M., Kostecka-Jarecka, J., Iłowiecka, K., Kostecka, J., 2022. An Evaluation of Nutritional Status and Problems With Dietary Compliance In Polish Patients With Celiac Disease. Nutrients, 14(13), 2581.
- Labban, L., Thallaj, N., 2020. The Medicinal and Pharmacological Properties of Damascene Rose (Rosa damascena): A review. Int. J. Herb. Med, 8, 33-37.
- Mehta, S., Agarwal, A., Pachisia, A. V., Singh, A., Dang, S., Vignesh, D., ... Makharia, G.K., 2024. Impact of Delay in the Diagnosis on the Severity of Celiac Disease. Journal of Gastroenterology and Hepatology, 39(2), 256-263.
- Mert, S., Sahin, S., Sumnu, G., 2015. Development of Gluten-Free Wafer Sheet Formulations. LWT-Food Science and Technology, 63(2), 1121-1127.
- Naderi, B., Nasabi, M., Akbari, M., Zargaraan, A., Amini, M., 2023. Effect of Enzymatic Treatment on Rheological Properties Of Wafer Batter And Textural Properties of Wafer Sheet. Journal of Food Measurement and Characterization, 17(3), 2213-2223.
- Nasabi, M., Naderi, B., Akbari, M., Aktar, T., Kieliszek, M., Amini, M., 2021. Physical, Structural and Sensory Properties of Wafer Batter and Wafer Sheets Influenced By Various Sources Of Grains. LWT, 149, 111826.
- Odabaş, E., Çakmak, H., 2023. Mısır Püskülü Tozu ile Zenginleştirilmiş Glutensiz Erişte Üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 11(2), 693-707.
- Oxentenko, A. S., & Rubio-Tapia, A., 2019. Celiac Dsease. In Mayo Clinic Proceedings , 94 (12), 2556-2571.
- Peñalver, R., Martínez‐Zamora, L., Lorenzo, J. M., Ros, G., Nieto Martínez, G., 2024. Effect of Hydroxytyrosol, Moringa, and Spirulina on the Physicochemical Properties and Nutritional Characteristics of Gluten‐Free Brownies. Food Science & Nutrition, 12(1), 385-398.
- Pourebrahim, N., Elhamirad, A., Einafshar, S., Armin, M., 2019. Thin Layer Drying Models, Antioxidative Activity and Phenolic Compounds of Rose Petals (Rosa damascena Mill.) in Tray Dryer. International Journal of Biology and Chemistry, 12(2), 141-149.
- Qiu, L., Zhang, M., Ju, R., Wang, Y., Chitrakar, B., Wang, B., 2020. Effect of Different Drying Methods on The Quality Of Restructured Rose Flower (Rosa Rugosa) Chips. Drying Technology, 38(12), 1632-1643.
- Qiu, L., Zhang, M., Mujumdar, A. S., Chang, L,. 2021. Effect of Edible Rose (Rosa rugosa cv. Plena) Flower Extract Addition on the Physicochemical, Rheological, Functional and Sensory Properties of Set-Type Yogurt. Food. Bioscience, 43.
- Saturni, L., Ferretti, G., Bacchetti, T., 2010. The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients, 2(1), 00016-00034.
- Sevim, S., Gümüş, D., Kızıl, M. 2023. Türkiye’de Satışa Sunulan Glutensiz Ürünler ile Gluten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi. Akademik Gıda, 21(3), 264-273.
- Singleton, V. L., Rossi, J.A.,1965. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
- Siresha, M., Mahalakshmi, V.R., 2013. Package of Practices for Freeze Dried Rose Flower. International Journal of Science and Research, 5(7), 359-365.
- Stamnaes, J., Sollid, L. M., 2015. Celiac disease: Autoimmunity in Response to Food Antigen. In Seminars in immunology, 27(5), 343-352.
- Tang, B., He, Y., Liu, J., Zhang, J., Li, J., Zhou, J., ... Wang, X., 2019. Kinetic Investigation into pH-dependent Color of Anthocyanin and its Sensing Performance. Dyes and Pigments, 170, 107643.
- Tarbiat, S., Türütoğlu, A. S., Ekingen, M., 2020. Acetylcholinesterase Inhibitory Potential and Antioxidant Activities of Five Cultivars of Rosa Damascena Mill. From Isparta, Turkey. Current Topics in Nutraceutical Research, 18(4).
- Tiefenbacher, K. F.2017. The Technology of Wafers and Waffles I: Operational Aspects. Academic Press.
- Trendafilova, A., Staleva, P., Petkova, Z., Ivanova, V., Evstatieva, Y., Nikolova, D., ... Simova, S. (2023). Phytochemical Profile, Antioxidant Potential, Antimicrobial Activity, and Cytotoxicity of Dry Extract from Rosa damascena Mill. Molecules, 28(22), 7666.
- Wang, Z., Li, S., Ge, S., Lin, S., 2020. Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants. Journal of Agricultural and Food Chemistry, 68(11), 3330-3343.
- Xu, B., Feng, M., Chitrakar, B., Wei, B., Wang, B., Zhou, C., ... Duan, X., 2022. Selection of Drying Techniques for Pingyin Rose on the Basis of Physicochemical Properties and Volatile Compounds Retention. Food Chemistry, 385, 132539.
ÇÖLYAK HASTALARI İÇİN ISPARTA GÜLÜ (ROSA DAMASCENA MILL.) İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ DONDURMA KÜLAHI GELİŞTİRİLMESİ
Yıl 2024,
Cilt: 12 Sayı: 2, 345 - 356, 30.06.2024
Elif Ece Gül
,
Arzu Uğurel Biçici
,
Hülya Gül
,
Sultan Acun
Öz
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.
Destekleyen Kurum
TÜBİTAK-BİDEB
Proje Numarası
TÜBİTAK-BİDEB 2024 yılı 55. Lise Öğrencileri Araştırma Projeleri Yarışması bölge sergisine davet edilmiş ve sergilenmiş olan 1689b012407522 başvuru no’lu
Teşekkür
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.
Kaynakça
- AACC, (2000). American Association of Cereal Chemist, Approved Methods of the AACC, 11th Edition
- Altinok, E., Kurultay, S., Boluk, E., Atik, D. S., Kopuk, B., Gunes, R., ... & Toker, O. S., 2022. Investigation of Using Possibility of Grape Pomace in Wafer Sheet for Wheat Flour Substitution. International Journal of Food Science & Technology, 57(6), 3634-3642.
- Bastiawan, H., Santoso, S., Sahab, A.I., Yamin, A., Almira, B., 2022. Analysis of Healthy Living Behavior, Age, and Income on Gluten-Free Food Consumption. Journal of Consumer Sciences, 7(1), 51-67.
- Besser, H.A., Khosla, C., 2023. Celiac disease: Mechanisms and Emerging Therapeutics. Trends in Pharmacological Sciences. 44(12), 949-962.
- Blicharz-Kania, A., Pecyna, A., Zdybel, B., Andrejko, D., , Marczuk, A., 2023. Sunflower Seed Cake As a Source of Nutrients in Gluten-Free Bread. Scientific Reports, 13(1), 10864.
- Boskabady, M. H., Shafei, M. N., Saberi, Z., , Amini, S., 2011. Pharmacological Effects of Rosa damascena. Iranian Journal of Basic Medical Sciences, 14(4), 295.
- Demirkesen, I., & Özkaya, B., 2022. Recent Strategies for Tackling the Problems in Gluten-Free Diet and Products. Critical Reviews in Food Science and Nutrition, 62(3), 571-597.
- Dinkova, R., Vardakas, A., Dimitrova, E., Weber, F., Passon, M., Shikov, V., ... ,Mihalev, K., 2022. Valorization of Rose (Rosa damascena Mill.) By-product: Polyphenolic Characterization and Potential Food Application. European Food Research and Technology, 248(9), 2351-2358.
- Doğan, I. S., 2006. Factors Affecting Wafer Sheet Quality. International Journal of Food Science & Technology, 41(5), 569-576.
- Dorman, H.J.D., Peltoketo, A., Hiyunen, R., Tikkanen, M.J., 2003. Characterization of Antioxidant Proeperties of De-Odorised Aqueous Extracts from Selected Lamiaceae Herbs. Food Chemistry, 83, 255-262.
- Dorohovych, V., Hrytsevich, M., Isakova, N., 2018. Effect of Gluten-Free Flour on Sensory, Physico-Chemical, Structural and Mechanical Properties of Wafer Batter and Waffles. Ukrainian Food Journal, 7(2), 253-263.
- Gençay, F., Mert, İ. D., 2023. Çölyak Hastalığı ve Glutensiz Ürün Etiketlemesi. Erişim adresi: api.gidamo.org.tr, Erişim tarihi: 08.01.2024
- Gül, H., Hayıt, F., Özer, B., Acun, S., 2021. Kırmızı Pancar Ununun Glutensiz Bisküvi Üretiminde Kullanılması. Mühendislik Bilimleri ve Tasarım Dergisi, 9(4), 1166-1173.
- Gül, H., Saygılı, N.S., Korkmaz, A.N., Polat, E., Türker, T. , Kanat, N., 2019. Beyaz Dut Unu ile Zenginleştirilmiş Glutensiz Dondurma Külahı Üretimi ve Ürün Kalitesinin Değerlendirilmesi. 1st International Young Researchers Student Congress (2019). (Tam metin bildiri)
- Gül, H., Tekeli, S. G., 2018. Evaluation of Nutritional, Physical, Textural and Sensorial Properties of Gluten Free Cookies Supplemented with Dried Rosa damascena Mill. Petals. Scientific Bulletin Series F. Biotechnologies, 22.
- Gül, H., Tekeli, S. G., 2019. Inclusion of Rosa damascena Mill. Powder into Cookies: Nutritional, Antioxidant and Quality Characteristics. International Journal of Agriculture Forestry and Life Sciences, 3(2), 301-306.
- Gül, M., 2000. Isparta'da Yağ Gülü Yetiştiriciliğinin Bugünkü Durumu ve Sorunları. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 4(1), 91-102.
- Gül, M., Kazaz, S., Baydar, H., Sirikci, B. S., 2015. A study about technical, economical situation, problems and improvement of oil rose (Rosa damascena Mill.) in Turkey. Journal of Essential Oil Bearing Plants, 18(3), 613-626.
- Hayıt, F., Gül H., 2019. Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu. Akademik Gıda, 17(2), 185-192.
- Hnin, K. K., Zhang, M., Wang, B., 2021. Development of Nutritional Properties in Cookies with the Incorporation of Different Levels of Rose Flower Powder by Microwave-Vacuum Drying. Drying Technology, 39(9), 1136-1148.
- Ioniță-Mîndrican, C. B., Ziani, K., Mititelu, M., Oprea, E., Neacșu, S. M., Moroșan, E., ...Negrei, C., 2022. Therapeutic Benefits and Dietary Restrictions Of Fiber Intake: A State Of The Art Review. Nutrients, 14(13), 2641.
- Jnawali, P., Kumar, V., Tanwar, B., 2016. Celiac disease: Overview and Considerations for Development of Gluten-Free Foods. Food Science and Human Wellness, 5(4), 169-176.
- Kaur, S., Kumar, K., Singh, L., Sharanagat, V. S., Nema, P. K., Mishra, V., Bhushan, B., 2022. Gluten-Free Grains: Importance, Processing and Its Effect on Quality of Gluten-Free Products. Critical reviews in food science and nutrition, 1-28.
- Kheirkhahan, P., Ghavami, M., Sharifan, A., 2020. Chemical Composition, Antioxidant Activity and Antimicrobial Effect of Rosa damascena Mill. Essential Oil Against Staphylococcus aureus, Escherichia coli and Salmonella typhi. Journal of Food Biosciences and Technology, 10(2), 63-74.
- Kostecka, M., Kostecka-Jarecka, J., Iłowiecka, K., Kostecka, J., 2022. An Evaluation of Nutritional Status and Problems With Dietary Compliance In Polish Patients With Celiac Disease. Nutrients, 14(13), 2581.
- Labban, L., Thallaj, N., 2020. The Medicinal and Pharmacological Properties of Damascene Rose (Rosa damascena): A review. Int. J. Herb. Med, 8, 33-37.
- Mehta, S., Agarwal, A., Pachisia, A. V., Singh, A., Dang, S., Vignesh, D., ... Makharia, G.K., 2024. Impact of Delay in the Diagnosis on the Severity of Celiac Disease. Journal of Gastroenterology and Hepatology, 39(2), 256-263.
- Mert, S., Sahin, S., Sumnu, G., 2015. Development of Gluten-Free Wafer Sheet Formulations. LWT-Food Science and Technology, 63(2), 1121-1127.
- Naderi, B., Nasabi, M., Akbari, M., Zargaraan, A., Amini, M., 2023. Effect of Enzymatic Treatment on Rheological Properties Of Wafer Batter And Textural Properties of Wafer Sheet. Journal of Food Measurement and Characterization, 17(3), 2213-2223.
- Nasabi, M., Naderi, B., Akbari, M., Aktar, T., Kieliszek, M., Amini, M., 2021. Physical, Structural and Sensory Properties of Wafer Batter and Wafer Sheets Influenced By Various Sources Of Grains. LWT, 149, 111826.
- Odabaş, E., Çakmak, H., 2023. Mısır Püskülü Tozu ile Zenginleştirilmiş Glutensiz Erişte Üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 11(2), 693-707.
- Oxentenko, A. S., & Rubio-Tapia, A., 2019. Celiac Dsease. In Mayo Clinic Proceedings , 94 (12), 2556-2571.
- Peñalver, R., Martínez‐Zamora, L., Lorenzo, J. M., Ros, G., Nieto Martínez, G., 2024. Effect of Hydroxytyrosol, Moringa, and Spirulina on the Physicochemical Properties and Nutritional Characteristics of Gluten‐Free Brownies. Food Science & Nutrition, 12(1), 385-398.
- Pourebrahim, N., Elhamirad, A., Einafshar, S., Armin, M., 2019. Thin Layer Drying Models, Antioxidative Activity and Phenolic Compounds of Rose Petals (Rosa damascena Mill.) in Tray Dryer. International Journal of Biology and Chemistry, 12(2), 141-149.
- Qiu, L., Zhang, M., Ju, R., Wang, Y., Chitrakar, B., Wang, B., 2020. Effect of Different Drying Methods on The Quality Of Restructured Rose Flower (Rosa Rugosa) Chips. Drying Technology, 38(12), 1632-1643.
- Qiu, L., Zhang, M., Mujumdar, A. S., Chang, L,. 2021. Effect of Edible Rose (Rosa rugosa cv. Plena) Flower Extract Addition on the Physicochemical, Rheological, Functional and Sensory Properties of Set-Type Yogurt. Food. Bioscience, 43.
- Saturni, L., Ferretti, G., Bacchetti, T., 2010. The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients, 2(1), 00016-00034.
- Sevim, S., Gümüş, D., Kızıl, M. 2023. Türkiye’de Satışa Sunulan Glutensiz Ürünler ile Gluten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi. Akademik Gıda, 21(3), 264-273.
- Singleton, V. L., Rossi, J.A.,1965. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
- Siresha, M., Mahalakshmi, V.R., 2013. Package of Practices for Freeze Dried Rose Flower. International Journal of Science and Research, 5(7), 359-365.
- Stamnaes, J., Sollid, L. M., 2015. Celiac disease: Autoimmunity in Response to Food Antigen. In Seminars in immunology, 27(5), 343-352.
- Tang, B., He, Y., Liu, J., Zhang, J., Li, J., Zhou, J., ... Wang, X., 2019. Kinetic Investigation into pH-dependent Color of Anthocyanin and its Sensing Performance. Dyes and Pigments, 170, 107643.
- Tarbiat, S., Türütoğlu, A. S., Ekingen, M., 2020. Acetylcholinesterase Inhibitory Potential and Antioxidant Activities of Five Cultivars of Rosa Damascena Mill. From Isparta, Turkey. Current Topics in Nutraceutical Research, 18(4).
- Tiefenbacher, K. F.2017. The Technology of Wafers and Waffles I: Operational Aspects. Academic Press.
- Trendafilova, A., Staleva, P., Petkova, Z., Ivanova, V., Evstatieva, Y., Nikolova, D., ... Simova, S. (2023). Phytochemical Profile, Antioxidant Potential, Antimicrobial Activity, and Cytotoxicity of Dry Extract from Rosa damascena Mill. Molecules, 28(22), 7666.
- Wang, Z., Li, S., Ge, S., Lin, S., 2020. Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants. Journal of Agricultural and Food Chemistry, 68(11), 3330-3343.
- Xu, B., Feng, M., Chitrakar, B., Wei, B., Wang, B., Zhou, C., ... Duan, X., 2022. Selection of Drying Techniques for Pingyin Rose on the Basis of Physicochemical Properties and Volatile Compounds Retention. Food Chemistry, 385, 132539.