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Review Article
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Year 2019, Volume: 5 Issue: 4, 253 - 264, 01.10.2019

Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu

https://doi.org/10.3153/FH19026

Abstract

Project Number

0764.STZ.2014

References

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  • Akgün, A.A. (2006). The sensory, physical, chemical, and microbiological characteristics of chicken meatballs coated using different coating formulations. Pamukkale University, Institute of Science, Master Thesis, Denizli, Turkey, 75 p.
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  • Ciclitira, P.J., Ellis, H.J., Lundin, K.E.A. (2005). Gluten-free diet - what is toxic?. Best Practice and Research Clinical Gastroenterology, 19(3), 359-371. https://doi.org/10.1016/j.bpg.2005.01.003
  • Cui, C., Basen, T., Philipp, A.T., Yusin, J., Krishnaswamy, G. (2017). Celiac disease and nonceliac gluten sensitivity. Annals of Allergy, Asthma and Immunology, 118(4), 389-393. https://doi.org/10.1016/j.anai.2017.01.008
  • de Carvalho, L.R.S., da Silva, C.H., Giada, M.L.R. (2018). Physical, chemical and sensorial properties of low-fat and gluten-free chicken nuggets. Journal of Culinary Science and Technology, 16(1), 18-29. https://doi.org/10.1080/15428052.2017.1310071
  • de la Barca, A.M., Rojas-Martínez, M.E., Islas-Rubio, A.R., Cabrera-Chávez, F. (2010). Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities. Plant Foods for Human Nutrition, 65(3), 241-246. https://doi.org/10.1007/s11130-010-0187-z
  • Demir, M.K., Kılınç, M. (2016). Quinoa: Nutritional and anti-nutritional characteristics. Journal of Food and Health Science, 2(3), 104-111. https://doi.org/10.3153/JFHS16011
  • Demirçeken, F.G. (2011). Gluten enteropatisi (çölyak hastalığı): Klasik bir öykü ve güncel gelişmeler. Güncel Gastroenteroloji, 15(1), 58-72.
  • Devatkal, S.K., Kadam, D.M., Naik, P.K., Sahoo, J. (2011). Quality characteristics of gluten-free chicken nuggets extended with sorghum flour. Journal of Food Quality, 34(2), 88-92. https://doi.org/10.1111/j.1745-4557.2010.00367.x
  • Dogan, S.F., Sahin, S., Sumnu, G. (2005). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71(1), 127-132. https://doi.org/10.1016/j.jfoodeng.2004.10.028
  • Farrell, R.J., Kelly, C.P. (2002). Celiac sprue. The New England Journal of Medicine, 346(3), 180-88. https://doi.org/10.1056/NEJMra010852
  • Feighery, C.F. (1999). Coeliac disease. British Medical Journal, 319(7204), 236-239. https://doi.org/10.1136/bmj.319.7204.236
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  • Gallagher, E., Gormley, T.R., Arendt, E.K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15(3-4), 143-152. https://doi.org/10.1016/j.tifs.2003.09.012
  • Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F. (2015). Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175, 43-49. https://doi.org/10.1016/j.foodchem.2014.11.127
  • Gobbetti, M., Pontonio, E., Filannino, P., Rizzello, C.G., De Angelis, M., Di Cagno, R. (2018). How to improve the gluten-free diet: The state of the art from a food science perspective. Food Research International, 110, 22-32. https://doi.org/10.1016/j.foodres.2017.04.010
  • Gökçe, R., Akgün, A.A., Ergezer, H., Akcan, T. (2016). Effects of different batter formulation on some quality characteristics of deep-fat fried chicken nuggets. Journal of Agricultural Sciences, 22(3), 331-338.
  • Hager, A.S., Arendt, E.K. (2013). Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids, 32(1), 195-203. https://doi.org/10.1016/j.foodhyd.2012.12.021
  • Jackson, A. (2016). Consumer evaluation and shelf-life of gluten-free pecan breaded chicken nuggets. The University of Georgia, Athens, USA, 65 p.
  • Jackson, V., Schilling, M.W., Coggins, P.C., Martin, J.M. (2006). Utilization of rice starch in the formulation of low-fat, wheat-free chicken nuggets. The Journal of Applied Poultry Research, 15(3), 417-24. https://doi.org/10.1093/japr/15.3.417
  • 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. https://doi.org/10.1016/j.fshw.2016.09.003
  • Kahlon, T.S., Avena-Bustillos, R.J., Chiu, M.C.M. (2016). Sensory evaluation of gluten-free quinoa whole grain snacks. Heliyon, 2(12), e00213. https://doi.org/10.1016/j.heliyon.2016.e00213
  • Kerpes, R., Fischer, S., Becker, T. (2017). The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases. Trends in Food Science and Technology, 67, 129-138. https://doi.org/10.1016/j.tifs.2017.07.004
  • Kilincceker, O. (2013). Utilization of oat flour as edible coating material on fried chicken meatballs. Focusing on Modern Food Industry, 2(1), 36-42.
  • Kilincceker, O., Hepsag, F. (2011). Performance of different coating batters and frying temperatures for fried fish balls. Journal of Animal and Veterinary Advances, 10(17), 2256-2262. https://doi.org/10.3923/javaa.2011.2256.2262
  • Kwaw, E., Sackey, A.S., Apaliya, M.T., Tchabo, W. (2017). Utilization of composite flours as breading agents for deep frying of chicken breast. Journal of Food Measurement and Characterization, 11(3), 1523-1530. https://doi.org/10.1007/s11694-017-9531-4
  • Larrosa, V., Lorenzo, G., Zaritzky, N., Califano, A. (2016). Improvement of the texture and quality of cooked gluten-free pasta. LWT - Food Science and Technology, 70, 96-103. https://doi.org/10.1016/j.lwt.2016.02.039
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  • Lionetti, E., Gatti, S., Pulvirenti, A., Catassi, C. (2015). Celiac disease from a global perspective. Best Practice and Research Clinical Gastroenterology, 29, 365-379. https://doi.org/10.1016/j.bpg.2015.05.004
  • Martínez, M.M., Gómez, M. (2017). Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking. Journal of Food Engineering, 197, 78-86. https://doi.org/10.1016/j.jfoodeng.2016.11.008
  • Molinari, R., Costantini, L., Timperio, A.M., Lelli, V., Bonafaccia, F., Bonafaccia, G., Merendino, N. (2018). Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science, 80, 37-43. https://doi.org/10.1016/j.jcs.2017.11.011
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CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS

Year 2019, Volume: 5 Issue: 4, 253 - 264, 01.10.2019

Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu

https://doi.org/10.3153/FH19026

Abstract

Celiac disease (CD) is one of the most common diseases
related to nutrition affecting consumers all over the world. There has been a
steady increment in the production of
ready-to-eat meat products with rapid
changes in dietary habits, urbanization, and
globalization.  Despite this increase in
manufacturing of ready-to-eat meat products, there is still a market demand
present for gluten-free meat products. Since the only treatment for CD is a
lifelong gluten-free diet, an undeniable need is present for meeting the
nutritive demands of CD sufferers by improving the range of gluten-free
products with both high nutritive and technological quality.  The present paper overall covers the CD and
its impacts in connection with the development strategies for gluten-free meat
product formulations. 

Keywords

Gluten Gluten-free diet Gluten-free meat products Celiac disease

Supporting Institution

This study was supported by The Republic of Turkey, Ministry of Science, Industry, and Technology (SAN-TEZ Program).

Project Number

0764.STZ.2014

References

  • Adedeji, A.A., Ngadi, M.O. (2011). Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation. International Journal of Food Properties, 14(1), 68-83. https://doi.org/10.1080/10942910903131423
  • Akgün, A.A. (2006). The sensory, physical, chemical, and microbiological characteristics of chicken meatballs coated using different coating formulations. Pamukkale University, Institute of Science, Master Thesis, Denizli, Turkey, 75 p.
  • Bilgiçli, N. (2009). Enrichment of gluten-free tarhana with buckwheat flour. International Journal of Food Sciences and Nutrition, 60(Suppl 4), 1-8. https://doi.org/10.1080/09637480802112546
  • Brasil, T.A., Capitani, C.D., Takeuchi, K.P., Ferreira, T.A.P.C. (2015). Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.). Food Science and Technology, 35(2), 361-367. https://doi.org/10.1590/1678-457X.6564
  • Brito, I.L., de Souza, E.L., Felex, S.S., Madruga, M.S., Yamashita, F., Magnani, M. (2015). Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design. Journal of Food Science and Technology, 52(9), 5866-5873. https://doi.org/10.1007/s13197-014-1659-1
  • Ciclitira, P.J., Ellis, H.J., Lundin, K.E.A. (2005). Gluten-free diet - what is toxic?. Best Practice and Research Clinical Gastroenterology, 19(3), 359-371. https://doi.org/10.1016/j.bpg.2005.01.003
  • Cui, C., Basen, T., Philipp, A.T., Yusin, J., Krishnaswamy, G. (2017). Celiac disease and nonceliac gluten sensitivity. Annals of Allergy, Asthma and Immunology, 118(4), 389-393. https://doi.org/10.1016/j.anai.2017.01.008
  • de Carvalho, L.R.S., da Silva, C.H., Giada, M.L.R. (2018). Physical, chemical and sensorial properties of low-fat and gluten-free chicken nuggets. Journal of Culinary Science and Technology, 16(1), 18-29. https://doi.org/10.1080/15428052.2017.1310071
  • de la Barca, A.M., Rojas-Martínez, M.E., Islas-Rubio, A.R., Cabrera-Chávez, F. (2010). Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities. Plant Foods for Human Nutrition, 65(3), 241-246. https://doi.org/10.1007/s11130-010-0187-z
  • Demir, M.K., Kılınç, M. (2016). Quinoa: Nutritional and anti-nutritional characteristics. Journal of Food and Health Science, 2(3), 104-111. https://doi.org/10.3153/JFHS16011
  • Demirçeken, F.G. (2011). Gluten enteropatisi (çölyak hastalığı): Klasik bir öykü ve güncel gelişmeler. Güncel Gastroenteroloji, 15(1), 58-72.
  • Devatkal, S.K., Kadam, D.M., Naik, P.K., Sahoo, J. (2011). Quality characteristics of gluten-free chicken nuggets extended with sorghum flour. Journal of Food Quality, 34(2), 88-92. https://doi.org/10.1111/j.1745-4557.2010.00367.x
  • Dogan, S.F., Sahin, S., Sumnu, G. (2005). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71(1), 127-132. https://doi.org/10.1016/j.jfoodeng.2004.10.028
  • Farrell, R.J., Kelly, C.P. (2002). Celiac sprue. The New England Journal of Medicine, 346(3), 180-88. https://doi.org/10.1056/NEJMra010852
  • Feighery, C.F. (1999). Coeliac disease. British Medical Journal, 319(7204), 236-239. https://doi.org/10.1136/bmj.319.7204.236
  • Foschia, M., Horstmann, S., Arendt, E.K., Zannini, E. (2016). Nutritional therapy - Facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology, 239, 113-124. https://doi.org/10.1016/j.ijfoodmicro.2016.06.014
  • Gallagher, E., Gormley, T.R., Arendt, E.K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15(3-4), 143-152. https://doi.org/10.1016/j.tifs.2003.09.012
  • Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F. (2015). Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175, 43-49. https://doi.org/10.1016/j.foodchem.2014.11.127
  • Gobbetti, M., Pontonio, E., Filannino, P., Rizzello, C.G., De Angelis, M., Di Cagno, R. (2018). How to improve the gluten-free diet: The state of the art from a food science perspective. Food Research International, 110, 22-32. https://doi.org/10.1016/j.foodres.2017.04.010
  • Gökçe, R., Akgün, A.A., Ergezer, H., Akcan, T. (2016). Effects of different batter formulation on some quality characteristics of deep-fat fried chicken nuggets. Journal of Agricultural Sciences, 22(3), 331-338.
  • Hager, A.S., Arendt, E.K. (2013). Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids, 32(1), 195-203. https://doi.org/10.1016/j.foodhyd.2012.12.021
  • Jackson, A. (2016). Consumer evaluation and shelf-life of gluten-free pecan breaded chicken nuggets. The University of Georgia, Athens, USA, 65 p.
  • Jackson, V., Schilling, M.W., Coggins, P.C., Martin, J.M. (2006). Utilization of rice starch in the formulation of low-fat, wheat-free chicken nuggets. The Journal of Applied Poultry Research, 15(3), 417-24. https://doi.org/10.1093/japr/15.3.417
  • 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. https://doi.org/10.1016/j.fshw.2016.09.003
  • Kahlon, T.S., Avena-Bustillos, R.J., Chiu, M.C.M. (2016). Sensory evaluation of gluten-free quinoa whole grain snacks. Heliyon, 2(12), e00213. https://doi.org/10.1016/j.heliyon.2016.e00213
  • Kerpes, R., Fischer, S., Becker, T. (2017). The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases. Trends in Food Science and Technology, 67, 129-138. https://doi.org/10.1016/j.tifs.2017.07.004
  • Kilincceker, O. (2013). Utilization of oat flour as edible coating material on fried chicken meatballs. Focusing on Modern Food Industry, 2(1), 36-42.
  • Kilincceker, O., Hepsag, F. (2011). Performance of different coating batters and frying temperatures for fried fish balls. Journal of Animal and Veterinary Advances, 10(17), 2256-2262. https://doi.org/10.3923/javaa.2011.2256.2262
  • Kwaw, E., Sackey, A.S., Apaliya, M.T., Tchabo, W. (2017). Utilization of composite flours as breading agents for deep frying of chicken breast. Journal of Food Measurement and Characterization, 11(3), 1523-1530. https://doi.org/10.1007/s11694-017-9531-4
  • Larrosa, V., Lorenzo, G., Zaritzky, N., Califano, A. (2016). Improvement of the texture and quality of cooked gluten-free pasta. LWT - Food Science and Technology, 70, 96-103. https://doi.org/10.1016/j.lwt.2016.02.039
  • Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., Biliaderis, C.G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79(3), 1033-1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032
  • Levent, H., Bilgiçli, N. (2011). Effect of gluten-free flours on physical properties of cakes. Journal of Food Science and Engineering, 1, 354-360.
  • Lionetti, E., Gatti, S., Pulvirenti, A., Catassi, C. (2015). Celiac disease from a global perspective. Best Practice and Research Clinical Gastroenterology, 29, 365-379. https://doi.org/10.1016/j.bpg.2015.05.004
  • Martínez, M.M., Gómez, M. (2017). Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking. Journal of Food Engineering, 197, 78-86. https://doi.org/10.1016/j.jfoodeng.2016.11.008
  • Molinari, R., Costantini, L., Timperio, A.M., Lelli, V., Bonafaccia, F., Bonafaccia, G., Merendino, N. (2018). Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science, 80, 37-43. https://doi.org/10.1016/j.jcs.2017.11.011
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There are 55 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Review Articles
Authors

Burcu Öztürk Kerimoğlu 0000-0001-9777-8510

Meltem Serdaroğlu 0000-0002-3802-3203

Project Number 0764.STZ.2014
Publication Date October 1, 2019
Submission Date October 11, 2018
Published in Issue Year 2019 Volume: 5 Issue: 4

Cite

APA Öztürk Kerimoğlu, B., & Serdaroğlu, M. (2019). CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS. Food and Health, 5(4), 253-264. https://doi.org/10.3153/FH19026
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