Glutensiz bisküvi üretimi
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Date
2019-11-08
Authors
Topaloğlu, Kübra
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada çölyak ve çölyak dışı gluten duyarlılığı olan hastaların tüketimlerine uygun, yeni glutensiz bisküvi formülasyonlarının geliştirilmesi amaçlanmış ve pirinç unu (PU), farklı oranlarda (%20, 40, 60) keçiboynuzu unu (KBU) veya kestane unu (KU) ile ikame edilmiştir. Kontrol örneği, sadece pirinç unu ile üretilmiştir. KBU ve KU ikamelerinin, bisküvinin, fiziksel, kimyasal, tekstür ve duyusal özellikleri üzerine etkisi araştırılmıştır. Bisküvi üretiminde kullanılan KBU ve KU’ nun nem ve protein içerikleri, pirinç unundan düşük, kül ve yağ içerikleri ise yüksek bulunmuştur. Hammadde olarak kullanılan unlarda yapılan ELISA gluten varlığı testi, negatif sonuç vermiştir. Bisküvilerin fiziksel özellikleri değerlendirildiğinde, KBU ve KU ikameli bisküvilerin yayılma oranları, kontrol örneğine göre önemli düzeyde (p≤0,05) yüksek bulunmuştur. KBU ve KU ikame oranları artıkça, bisküvilerin sertlik değerlerinde artış olduğu gözlenmiştir. KBU ve KU ikameli bisküvilerin L* değerinin kontrole göre düşük olması, daha az parlak olduklarını, a* değerlerinin yüksek ve b* değerlerinin düşük çıkması ise kontrol örneğinden daha koyu bir renge sahip olduklarını göstermektedir. Özellikle, KBU ilaveli bisküviler, KU ilavelilerden ve kontrol örneğinden daha koyu bir renk almıştır. Üretilen glutensiz bisküvilerde yapılan immünolojik gluten tayini (ELISA testi) sonucunda, gluten varlığına rastlanmamış ve üretimde çapraz bulaşma olmadığı, görülmüştür. Bu sonuçlar, üretilen glutensiz bisküvilerin, çölyak hastaları tarafından güvenle tüketilebilir olduğunun kanıtlanması açısından, oldukça önemlidir. KU ikamesi ile üretilen glutensiz bisküvilerin, sadece pirinç unu ile üretilen glutensiz bisküviden (kontrol) daha çok beğenildiği ve panelistler tarafından tüketilebilir bulunduğu görülmüştür. Buna karşın, KBU ikamesi ise kontrolden daha az beğeni almıştır. KBU ikameleri arasında sadece %20 ilave oranının, tüm duyusal parametrelerden beş ve üzeri puan aldığı ve kabul edilebilir niteliklere sahip olduğu gözlenmiştir. KBU ikamesinin, %20 oranından sonra, duyusal özellikleri olumsuz yönde etkilediği sonucuna varılmıştır. Sonuç olarak bu çalışmada, glutensiz bisküvi üretiminde, pirinç ununun, KBU ve KU ikamesiyle, yeni glutensiz ürün alternatiflerinin yaratılmış olması ve bu ürünlerin panelistler tarafından kabul edilebilir bulunması, önemli bir sonuç olarak değerlendirilmiştir.
The aim of this study was to develop new gluten-free biscuit formulations suitable for the consumption of celiac and non-celiac gluten-sensitive patients and rice flour (PU) was substituted with carob flour (KBU) or chestnut flour (KU) in different proportions (20, 40, 60%). The control sample was produced only with rice flour. The effect of KBU and KU substitutes on the physical, chemical, textural and sensory properties of biscuit was investigated. The moisture and protein content of KBU and KU used in biscuit production was found to be lower than rice flour and ash and oil contents was higher than rice flour. ELISA gluten presence test performed on raw flours yielded negative results. When the physical properties of the biscuits were evaluated, the spread rates of the KBU and KU substitute biscuits were significantly higher (p≤0,05) compared to the control sample. As KBU and KU substitution rates increased, the hardness values of biscuits were observed to increase. The low L* value of KBU and KU substitute biscuits compared to the control indicates that they are less bright, while the high a* and low b* values indicate that they have a darker color than the control sample. In particular, biscuits with KBU additions were a darker color than KU additions and control samples. As a result of immunologic gluten determination (ELISA test) in gluten-free biscuits produced, there was no presence of gluten and there was no cross-contamination in production. These results are crucial in proving that gluten-free biscuits produced can be safely consumed by celiac patients. Gluten-free biscuits produced with KU substitution were found to be more liked than gluten-free biscuits (control) produced only with rice flour and were found tolerable by panelists. In contrast, KBU substitution has received less acclaim than control. It was observed that only a 20% addition rate among KBU substitutions scored five and above from all sensory parameters and had acceptable qualities. It was concluded that KBU substitution, after 20% rate, negatively affects sensory characteristics. As a result; in this study, new gluten-free alternatives have been created by substituting KBU and KU of rice flour for gluten-free biscuit production and the acceptance of these products by panelists is considered as an important result.
The aim of this study was to develop new gluten-free biscuit formulations suitable for the consumption of celiac and non-celiac gluten-sensitive patients and rice flour (PU) was substituted with carob flour (KBU) or chestnut flour (KU) in different proportions (20, 40, 60%). The control sample was produced only with rice flour. The effect of KBU and KU substitutes on the physical, chemical, textural and sensory properties of biscuit was investigated. The moisture and protein content of KBU and KU used in biscuit production was found to be lower than rice flour and ash and oil contents was higher than rice flour. ELISA gluten presence test performed on raw flours yielded negative results. When the physical properties of the biscuits were evaluated, the spread rates of the KBU and KU substitute biscuits were significantly higher (p≤0,05) compared to the control sample. As KBU and KU substitution rates increased, the hardness values of biscuits were observed to increase. The low L* value of KBU and KU substitute biscuits compared to the control indicates that they are less bright, while the high a* and low b* values indicate that they have a darker color than the control sample. In particular, biscuits with KBU additions were a darker color than KU additions and control samples. As a result of immunologic gluten determination (ELISA test) in gluten-free biscuits produced, there was no presence of gluten and there was no cross-contamination in production. These results are crucial in proving that gluten-free biscuits produced can be safely consumed by celiac patients. Gluten-free biscuits produced with KU substitution were found to be more liked than gluten-free biscuits (control) produced only with rice flour and were found tolerable by panelists. In contrast, KBU substitution has received less acclaim than control. It was observed that only a 20% addition rate among KBU substitutions scored five and above from all sensory parameters and had acceptable qualities. It was concluded that KBU substitution, after 20% rate, negatively affects sensory characteristics. As a result; in this study, new gluten-free alternatives have been created by substituting KBU and KU of rice flour for gluten-free biscuit production and the acceptance of these products by panelists is considered as an important result.
Description
Keywords
Bisküvi, Cookie, Çölyak, Celiac, Gluten, Carob flour, Keçiboynuzu unu, Kestane unu, Pirinç unu, Chestnut flour, Rice flour
Citation
Topaloğlu, K. (2019). Glutensiz bisküvi üretimi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.