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Optimization of Gluten-Free Cookie Flour Formulation by Using Response Surface Methodology

Yıl 2019, Cilt: 17 Sayı: 2, 185 - 192, 02.09.2019
https://doi.org/10.24323/akademik-gida.613560

Öz

Soft wheat flour is the most important
raw material in the production of cookies. But, celiac patients, because of
their gluten intolerance, should not consume gluten containing cookies made
from wheat flour. Therefore, in this study, it was aimed to form a suitable
gluten-free cookie formulation (GFCF) with corn starch, corn flour, rice flour
and potato starch. Ratios of these ingredients in formulation were determined
by the response surface methodology. Before the construction of the GFCF
experimental design, the lower and upper limits of the independent variables to
be used in the formulation were determined as 5- 20%, 0-50% and 0-30% for corn
flour, rice flour and corn starch, respectively. In the GFCF, the proportions
were completed to 100% with potato starch. By using these values, the GFCF experimental design was established by the response surface
methodology according to Box Behnken method. General acceptability, textural
hardness, color difference (delta E) and spread ratio values were selected as
dependent variables. According to the data obtained from this optimization study;
a mixture of 7% corn starch, 8% corn flour, 40% rice flour and 45% potato
starch was the best to produce gluten-free cookies with acceptable quality.  

Kaynakça

  • [1] Kent, N.L., Eversan, A.D. (1994). Introduction for students of food science and agriculture. Technology of cereals, Elsevier Science, Oxford.
  • [2] Murray, J.A. (1999). The widening spectrum of celiac disease. American Journal of Clinical Nutrition, 69, 354-365.
  • [3] İşleroğlu, H., Dirim, S., Ertekin, F. (2009). Gluten içermeyen, hububat esaslı alternatif ürün formülasyonları ve üretim teknolojileri. Gıda, 34(1), 29-36.
  • [4] Nehra, V., Marietta, E., Murray, J. (2013). Celiac disease. Encyclopedia of Human Nutrition, 298-306.
  • [5] Rinaldi, M., Paciulli, M., Caligiani, A., Scazzina, F., Chiavaro, E. (2017). Sourdough fermentation and chestnut flour in gluten-free bread: A shelf life evaluation. Food Chemistry, 224(1), 144-152.
  • [6] Shewry, P.R., Tatham, A.S. (2016). Improving wheat to remove coeliac epitopes but retain functionality. Journal of Cereal Science, 67, 12-21.
  • [7] Nylund, L., Kaukinen, K., Lindfors, K. (2016). The microbiota as a component of the celiac disease and non-celiac gluten sensitivity. Clinical Nutrition Experimental, 6, 17-24.
  • [8] Lebwohl, B., Sanders, D.S., Green, P.H.R. (2018). Celiac disease. The Lancet, 391, 70-81.
  • [9] Tursi, A., Brandimarte, G., Giorgetti, G., Gigliobianco, A., Lombardi, D., Gasbarrini, G. (2001). Low prevalence of antigliadin and anti-endomysium antibodies in subclinical/silent celiac disease. National Library of Medicine National Institutes of Health, 96, 10.
  • [10] Rampertab, S.D., Pooran, N., Brar, P., Singh, P., Green, P.H. (2006). Trends in the presentation of celiac disease. National Library of Medicine National Institutes of Health, 119, 9-14.
  • [11] Rosell, C.M., Raquel Garzon, R. (2015). Chemical composition of bakery products. Handbook of Food Chemistry, Springer-Verlag, Heidelberg, Berlin.
  • [12] Hayıt, F., Gül, H. (2017). Çölyak ve çölyak hastaları için üretilen ekmeklerin kalite özellikleri. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7, 163-169.
  • [13] Renzetti, S., Bello, F.D., Arendt, E.K. (2008). Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science, 48, 33-45.
  • [14] Moroni, A.V., Bello, F.D., Arendt, E.K. (2009). Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiology, 26, 676-684.
  • [15] Mudgil, D., Barak, S., Khatkar, B.S. (2017). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. Food Science and Technology, 80, 537-542.
  • [16] Bezerra, M.A., Santelli, R.E., Oliveira, E.P., Villar, L.S., Escaleira, L.A. (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76, 965–977.
  • [17] Ferreira, S.L.C., Bruns, R.E., Ferreira, H.S., Matos, G.D., David, J.M., Brandão, G.C., Silva, E.G.P., Portugal, L.A., Reis, P.S., Souza, A.S., dos Santos, W.N.L. (2007). Box-Behnken Design: an Alternative for the Optimization of Analytical Methods, Analytica Chimica Acta, 597, 179–186.
  • [18] Salinas, M.V., Zuleta, A., Ronayne, P., Puppo, M.C. (2012). Wheat Flour Enriched with Calcium and İnulin: A Study of Hydration and Rheological Properties of Dough. Food Bioprocess and Technology, 5, 3129-3141.
  • [19] Anonim, (2001). AACC Method 08,-01, 10-50D, 38-10, 56-60, 56-81B. Third Edition. American Association of Cereal Chemists, Inc, St. Paul, Minnesota, USA.
  • [20] Gül, H., Yanık, A., Acun, S. (2013). Effects of white cabbage powder on cookie quality. Journal of Food Agriculture and Environment, 11(1), 68-72.
  • [21] Kittisuban, P., Ritthiruangdej, P., Suphantharika, M. (2014). Optimization of hydroxypropylmethylcellulose, yeast β- glucan, and whey protein levels based on physical properties of gluten- free rice bread using response surface methodology. Food Science and Technology, 57, 738-748.
  • [22] Cevik, Ş., Aydın, S., Sermet, O.S., Özkan, G., Karacabey, E. (2017). Optimization of olive oil extraction process by response surface methodology. Akademik Gıda, 15(4), 337-343.
  • [23] Myers, R.H., Montgomery, D.C. (1995). Response surface methodology, process and product optimization using designed experiments. John Wiley and Sons, New York.
  • [24] Nazni, P., Gracia, J. (2014). Application of response surface methodology in the development of barnyard millet bran ıncorporated bread. International Journal of Innovative Research in Science Engineering and Technology, 9(3), 16041-16048.
  • [25] Sahoo, C., Gupta, A.K. (2012). Optimization of photocatalytic degradation of methyl blue using silver ıon doped titanium dioxide by combination of experimental design and response surface approach. Journal of Hazardous Materials, 215, 302-310.
  • [26] Shamun, S., Haşimoğlu, C., Murcak, A., Andersson, Ö., Tuner, M., Tunestal, P. (2017). Experimental investigation of methanol compression ignition in a high compression ratio engine using a box-behnken design. Fuel, 1, 624-633.
  • [27] Nam, S.N., Cho, H., Han, J., Her, N., Yoon, J. (2018). Photocatalytic degradation of acesulfame K: optimization using the Box–Behnken design (BBD). Process Safety and Environmental Protection, 113, 10-21.
  • [28] Körbahti, B.K. (2007). Response surface optimization of electrochemical treatment of textile dye wastewater. Journal of Hazardous Materials, 145, 277-286.
  • [29] Körbahti, B.K., Rauf, M.A. (2009). Determination of optimum operating conditions of carmine decoloration by UV/H2O2 using response surface methodology. Journal of Hazardous Materials, 161, 281-286.

Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu

Yıl 2019, Cilt: 17 Sayı: 2, 185 - 192, 02.09.2019
https://doi.org/10.24323/akademik-gida.613560

Öz

Bisküvilik buğday unu bisküvi üretiminde en önemli
hammaddedir. Fakat çölyak hastaları glutene karşı gösterdikleri intolerans
nedeniyle buğday unundan yapılan bisküvileri tüketmemelidirler. Bu nedenle
çalışmada mısır nişastası, mısır unu, pirinç unu ve patates nişastası
kullanılarak uygun bir glutensiz bisküvi unu formülasyonu (GBUF) oluşturulması
amaçlanmıştır. Bu bileşenlerin kullanım oranları yanıt yüzey metodundan
yararlanılarak belirlenmiştir. GBUF deneme deseni oluşturulmadan önce
formülasyonda kullanılacak bağımsız değişkenlerin alt ve üst limit miktarları,
mısır unu ve pirinç unu ve mısır nişastası için sırasıyla; %5-20, %0-50 ve %0-30
olarak belirlenmiştir. GBUF’nda oranlar patates nişastası ile yüz birime
tamamlanmıştır. Belirlenen bu değerler kullanılarak yanıt yüzey yöntemi ile Box
Behnken metoduna göre GBUF deneme deseni oluşturulmuştur. Bağımlı değişkenler
olarak genel kabul edilebilirlik, tekstürel sertlik, renk farkı (delta E) ve
yayılma oranı seçilmiştir. Yapılan bu optimizasyon çalışmasından elde edilen
verilere göre; %7 mısır nişastası, %8 mısır unu, %40 pirinç unu ve %45 patates
nişastası karışımı kullanılarak kabul edilebilir kalitede glutensiz bisküvi
üretilebileceği sonucuna ulaşılmıştır.

Kaynakça

  • [1] Kent, N.L., Eversan, A.D. (1994). Introduction for students of food science and agriculture. Technology of cereals, Elsevier Science, Oxford.
  • [2] Murray, J.A. (1999). The widening spectrum of celiac disease. American Journal of Clinical Nutrition, 69, 354-365.
  • [3] İşleroğlu, H., Dirim, S., Ertekin, F. (2009). Gluten içermeyen, hububat esaslı alternatif ürün formülasyonları ve üretim teknolojileri. Gıda, 34(1), 29-36.
  • [4] Nehra, V., Marietta, E., Murray, J. (2013). Celiac disease. Encyclopedia of Human Nutrition, 298-306.
  • [5] Rinaldi, M., Paciulli, M., Caligiani, A., Scazzina, F., Chiavaro, E. (2017). Sourdough fermentation and chestnut flour in gluten-free bread: A shelf life evaluation. Food Chemistry, 224(1), 144-152.
  • [6] Shewry, P.R., Tatham, A.S. (2016). Improving wheat to remove coeliac epitopes but retain functionality. Journal of Cereal Science, 67, 12-21.
  • [7] Nylund, L., Kaukinen, K., Lindfors, K. (2016). The microbiota as a component of the celiac disease and non-celiac gluten sensitivity. Clinical Nutrition Experimental, 6, 17-24.
  • [8] Lebwohl, B., Sanders, D.S., Green, P.H.R. (2018). Celiac disease. The Lancet, 391, 70-81.
  • [9] Tursi, A., Brandimarte, G., Giorgetti, G., Gigliobianco, A., Lombardi, D., Gasbarrini, G. (2001). Low prevalence of antigliadin and anti-endomysium antibodies in subclinical/silent celiac disease. National Library of Medicine National Institutes of Health, 96, 10.
  • [10] Rampertab, S.D., Pooran, N., Brar, P., Singh, P., Green, P.H. (2006). Trends in the presentation of celiac disease. National Library of Medicine National Institutes of Health, 119, 9-14.
  • [11] Rosell, C.M., Raquel Garzon, R. (2015). Chemical composition of bakery products. Handbook of Food Chemistry, Springer-Verlag, Heidelberg, Berlin.
  • [12] Hayıt, F., Gül, H. (2017). Çölyak ve çölyak hastaları için üretilen ekmeklerin kalite özellikleri. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7, 163-169.
  • [13] Renzetti, S., Bello, F.D., Arendt, E.K. (2008). Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science, 48, 33-45.
  • [14] Moroni, A.V., Bello, F.D., Arendt, E.K. (2009). Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiology, 26, 676-684.
  • [15] Mudgil, D., Barak, S., Khatkar, B.S. (2017). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. Food Science and Technology, 80, 537-542.
  • [16] Bezerra, M.A., Santelli, R.E., Oliveira, E.P., Villar, L.S., Escaleira, L.A. (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76, 965–977.
  • [17] Ferreira, S.L.C., Bruns, R.E., Ferreira, H.S., Matos, G.D., David, J.M., Brandão, G.C., Silva, E.G.P., Portugal, L.A., Reis, P.S., Souza, A.S., dos Santos, W.N.L. (2007). Box-Behnken Design: an Alternative for the Optimization of Analytical Methods, Analytica Chimica Acta, 597, 179–186.
  • [18] Salinas, M.V., Zuleta, A., Ronayne, P., Puppo, M.C. (2012). Wheat Flour Enriched with Calcium and İnulin: A Study of Hydration and Rheological Properties of Dough. Food Bioprocess and Technology, 5, 3129-3141.
  • [19] Anonim, (2001). AACC Method 08,-01, 10-50D, 38-10, 56-60, 56-81B. Third Edition. American Association of Cereal Chemists, Inc, St. Paul, Minnesota, USA.
  • [20] Gül, H., Yanık, A., Acun, S. (2013). Effects of white cabbage powder on cookie quality. Journal of Food Agriculture and Environment, 11(1), 68-72.
  • [21] Kittisuban, P., Ritthiruangdej, P., Suphantharika, M. (2014). Optimization of hydroxypropylmethylcellulose, yeast β- glucan, and whey protein levels based on physical properties of gluten- free rice bread using response surface methodology. Food Science and Technology, 57, 738-748.
  • [22] Cevik, Ş., Aydın, S., Sermet, O.S., Özkan, G., Karacabey, E. (2017). Optimization of olive oil extraction process by response surface methodology. Akademik Gıda, 15(4), 337-343.
  • [23] Myers, R.H., Montgomery, D.C. (1995). Response surface methodology, process and product optimization using designed experiments. John Wiley and Sons, New York.
  • [24] Nazni, P., Gracia, J. (2014). Application of response surface methodology in the development of barnyard millet bran ıncorporated bread. International Journal of Innovative Research in Science Engineering and Technology, 9(3), 16041-16048.
  • [25] Sahoo, C., Gupta, A.K. (2012). Optimization of photocatalytic degradation of methyl blue using silver ıon doped titanium dioxide by combination of experimental design and response surface approach. Journal of Hazardous Materials, 215, 302-310.
  • [26] Shamun, S., Haşimoğlu, C., Murcak, A., Andersson, Ö., Tuner, M., Tunestal, P. (2017). Experimental investigation of methanol compression ignition in a high compression ratio engine using a box-behnken design. Fuel, 1, 624-633.
  • [27] Nam, S.N., Cho, H., Han, J., Her, N., Yoon, J. (2018). Photocatalytic degradation of acesulfame K: optimization using the Box–Behnken design (BBD). Process Safety and Environmental Protection, 113, 10-21.
  • [28] Körbahti, B.K. (2007). Response surface optimization of electrochemical treatment of textile dye wastewater. Journal of Hazardous Materials, 145, 277-286.
  • [29] Körbahti, B.K., Rauf, M.A. (2009). Determination of optimum operating conditions of carmine decoloration by UV/H2O2 using response surface methodology. Journal of Hazardous Materials, 161, 281-286.
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Fatma Hayıt 0000-0003-0097-406X

Hülya Gül 0000-0002-6791-817X

Yayımlanma Tarihi 2 Eylül 2019
Gönderilme Tarihi 2 Mart 2018
Yayımlandığı Sayı Yıl 2019 Cilt: 17 Sayı: 2

Kaynak Göster

APA Hayıt, F., & Gül, H. (2019). Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu. Akademik Gıda, 17(2), 185-192. https://doi.org/10.24323/akademik-gida.613560
AMA Hayıt F, Gül H. Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu. Akademik Gıda. Eylül 2019;17(2):185-192. doi:10.24323/akademik-gida.613560
Chicago Hayıt, Fatma, ve Hülya Gül. “Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu”. Akademik Gıda 17, sy. 2 (Eylül 2019): 185-92. https://doi.org/10.24323/akademik-gida.613560.
EndNote Hayıt F, Gül H (01 Eylül 2019) Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu. Akademik Gıda 17 2 185–192.
IEEE F. Hayıt ve H. Gül, “Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu”, Akademik Gıda, c. 17, sy. 2, ss. 185–192, 2019, doi: 10.24323/akademik-gida.613560.
ISNAD Hayıt, Fatma - Gül, Hülya. “Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu”. Akademik Gıda 17/2 (Eylül 2019), 185-192. https://doi.org/10.24323/akademik-gida.613560.
JAMA Hayıt F, Gül H. Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu. Akademik Gıda. 2019;17:185–192.
MLA Hayıt, Fatma ve Hülya Gül. “Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu”. Akademik Gıda, c. 17, sy. 2, 2019, ss. 185-92, doi:10.24323/akademik-gida.613560.
Vancouver Hayıt F, Gül H. Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu. Akademik Gıda. 2019;17(2):185-92.

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