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Use of Some Functional Flours for Development of Prebiotic Gluten-Free Cookies

Yıl 2021, Cilt: 4 Sayı: 8, 251 - 261, 29.09.2021

İlkay Gök Fulya Hekimoğlu Çelik

Öz

In this study, five different gluten-free and prebiotic products were developed by using chickpea, dried beans, wheat, rice, buckwheat, and carob flours and some chemical and sensory analysis were examined. Cookies were evaluated by 70 untrained panelists in terms of sensory analysis with appearance, texture, smell, taste, general liking, and consumption criteria. The first three products, which were liked at the highest score were analyzed to determine their nutritional values like dietary fiber, energy, ash, carbohydrate, protein, moisture, fat, and starch amounts were investigated.
Among the products, chickpea flour cookies were determined as higher nutritional value and liked much more than other cookies. In case of sensory analysis, the least liked cookie was the rice flour cookie. As a result of the study, four tasty gluten free cookie was prepared with functional foods. They are suitable for general consumption preferences and can be an alternative to wheat flour cookies. It was observed that consumers tend to consume these alternative products. As a result, gluten-free and prebiotic products can be developed by functional foods and can be consumed with a high degree of liking.

Anahtar Kelimeler

Functional food Sensory analysis Gluten-free Prebiotic Cookie

Kaynakça

  • Hussein, A. M. S., Hegazy, N.A., Ibrahim, T.A.A. (2012). Production and Evaluation of Gluten-Free Cakes, Australian Journal of Basic and Applied Sciences, 6(12): 482-491.
  • AOAC Official Method 930.15 (2005) Official Methods of Analysis of AOAC INTERNATIONAL, 18th Ed., AOAC INTERNATIONAL, Gaithersburg, MD.
  • Man, S., Paucean, A., Muste, S. (2014). Preparation and Quality Evaluation of Gluten-Free Biscuits. Bulletin of University of Agricultural Sciences and Veterinary Medicine.71(1) : 39-44.
  • Aydoğdu, S., Tümgör, G. (2005). Çölyak Hastalığı. Güncel Pediatri. 2:47-53. Niland, B., & Cash, B. D. (2018). Health Benefits and Adverse Effects of a Gluten-Free Diet in Non-Celiac Disease Patients. Gastroenterology & hepatology, 14(2), 82–91.
  • Davani-Davari, D., Negahdaripour, M., Karimzadeh, I., Seifan, M., Mohkam, M., Masoumi, S. J., Berenjian, A., & Ghasemi, Y. (2019). Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods (Basel, Switzerland), 8(3), 92.
  • Diplock, A., Aggett, P., Aggett, M., Bornet, E., Fern, E. & Roberfroid, M. (1999). Scientific Concepts of Functional Foods in Europe: Consensus Document. British Journal of Nutrition(81), 1-27.
  • FAO. (2003). Food Energy – Methods of analysis and conversion factors. In Report of a technical workshop. FAO Food and Nutrition Paper 77. Rome: FAO.
  • Green, M., Arora, K., & Prakash, S. (2020). Microbial Medicine: Prebiotic and Probiotic Functional Foods to Target Obesity and Metabolic Syndrome. International journal of molecular sciences, 21(8), 2890. https://doi.org/10.3390/ijms21082890.
  • Güngör, G. (2019). Glutensiz granola üretimi ve zerdaçal (Curcuma longa L.) ve mahlep (Prunus mahaleb L.) ilavesinin antioksidan özelliklere etkisi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi. Fen Bilimleri Enstitüsü.
  • Hasler, C. M. (2002). Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health. The Journal of Nutrition, 132(12), 3772–3781.
  • Hosseini, S. M., Soltanizadeh, N., Mirmoghtadaee, P., Banavand, P., Mirmoghtadaie, L., & Shojaee-Aliabadi, S. (2018). Gluten-free products in celiac disease: Nutritional and technological challenges and solutions. Journal of research in medical sciences: the official journal of Isfahan University of Medical Sciences, 23, 109.
  • Gok, İlkay & Ulu, Efe. (2019). Functional foods in Turkey: marketing, consumer awareness and regulatory aspects. Nutrition & Food Science. 49 (4), 668-686.
  • Jonas, M. S., & Beckmann, S. C. (1998). Functional foods: Consumer perceptions in Denmark and England. Aarhus School of Business, MAPP Centre.
  • Karaağaç, S. (2010). Tüketı̇cı̇lerı̇n Fonksı̇yonel Gıdaları Kullanmaya Ve Ödemeye Razı Olduğu Mı̇ktarı Etkı̇leyen Faktörler: Antalya İlı̇ Örneği. Yüksek Lisans Tezi.
  • Karaca, Y., Gün, I., Seydim, A.C. & Guzel-Seydim, Z.B. (2018), “Production and quality of kefir cultured butter”, Mljekarstvo, Vol. 68 No. 1, pp. 64-72.
  • Nagpal, R. K. A. (2011). Synbiotic effects of various prebiotics on in vitro activities of probiotic Lactobacilli. Ecol. Food Nutrition (50(1)), 63-68.
  • Olcay, A. & Akçi, Y. (2014). Adıyaman ve Gaziantepte yaşayan insanların fast -food işletmel erini tercih nedenlerinin faktörler itibariyle ortaya konmasına yönelik bir uygulama. Yönetim ve Ekonomi Araştırmaları Dergisi, 0(24), 158 - 181.
  • Öncebe, S. & Demircan, V. (2019). Tüketicilerin Fonksiyonel Gıda Tüketimini Etkileyen Faktörler. Akademik Gıda. 497-507. 10.24323/akademik-gida.667263. Roberfroid, M. H. L. (2010). Prebiotic concept: definition, metabolic and health benefits. Br J Nutr (104), 1-63.
  • Sevilmiş, G. (2008). Bazı Fonksı̇yonel Gıdalarda Tüketı̇cı̇ Kararları ve Bunları Etkı̇leyen Faktörlerı̇n Belı̇rlenmesı̇ Üzerı̇ne Bir Araştırma. Yüksek Lisans Tezi.
  • Siro, I., Kápolna, E., Kápolna, B. & Lugasi, A. (2008), “Functional food: product development, marketing and consumer acceptance-A review”, Appetite, Vol. 51 No. 3, pp. 456-467.
  • T.C. Gıda, Tarım ve Hayvancılık Bakanlığı, Gıda ve Kontrol Genel Müdürlüğü. (2011) Türk Gıda Kodeksi Etiketleme Yönetmeliği. Erişim: http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm Erişim tarihi: 21 Ağustos 2020.
  • Valcheva, R. & Dieleman, L. (2016). Prebiotics: Definition and Protective Mechanisms. Best Practice & Research Clinical Gastroenterology. 30. 10.1016/j.bpg.2016.02.008.

Yıl 2021, Cilt: 4 Sayı: 8, 251 - 261, 29.09.2021

İlkay Gök Fulya Hekimoğlu Çelik

Öz

Kaynakça

  • Hussein, A. M. S., Hegazy, N.A., Ibrahim, T.A.A. (2012). Production and Evaluation of Gluten-Free Cakes, Australian Journal of Basic and Applied Sciences, 6(12): 482-491.
  • AOAC Official Method 930.15 (2005) Official Methods of Analysis of AOAC INTERNATIONAL, 18th Ed., AOAC INTERNATIONAL, Gaithersburg, MD.
  • Man, S., Paucean, A., Muste, S. (2014). Preparation and Quality Evaluation of Gluten-Free Biscuits. Bulletin of University of Agricultural Sciences and Veterinary Medicine.71(1) : 39-44.
  • Aydoğdu, S., Tümgör, G. (2005). Çölyak Hastalığı. Güncel Pediatri. 2:47-53. Niland, B., & Cash, B. D. (2018). Health Benefits and Adverse Effects of a Gluten-Free Diet in Non-Celiac Disease Patients. Gastroenterology & hepatology, 14(2), 82–91.
  • Davani-Davari, D., Negahdaripour, M., Karimzadeh, I., Seifan, M., Mohkam, M., Masoumi, S. J., Berenjian, A., & Ghasemi, Y. (2019). Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods (Basel, Switzerland), 8(3), 92.
  • Diplock, A., Aggett, P., Aggett, M., Bornet, E., Fern, E. & Roberfroid, M. (1999). Scientific Concepts of Functional Foods in Europe: Consensus Document. British Journal of Nutrition(81), 1-27.
  • FAO. (2003). Food Energy – Methods of analysis and conversion factors. In Report of a technical workshop. FAO Food and Nutrition Paper 77. Rome: FAO.
  • Green, M., Arora, K., & Prakash, S. (2020). Microbial Medicine: Prebiotic and Probiotic Functional Foods to Target Obesity and Metabolic Syndrome. International journal of molecular sciences, 21(8), 2890. https://doi.org/10.3390/ijms21082890.
  • Güngör, G. (2019). Glutensiz granola üretimi ve zerdaçal (Curcuma longa L.) ve mahlep (Prunus mahaleb L.) ilavesinin antioksidan özelliklere etkisi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi. Fen Bilimleri Enstitüsü.
  • Hasler, C. M. (2002). Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health. The Journal of Nutrition, 132(12), 3772–3781.
  • Hosseini, S. M., Soltanizadeh, N., Mirmoghtadaee, P., Banavand, P., Mirmoghtadaie, L., & Shojaee-Aliabadi, S. (2018). Gluten-free products in celiac disease: Nutritional and technological challenges and solutions. Journal of research in medical sciences: the official journal of Isfahan University of Medical Sciences, 23, 109.
  • Gok, İlkay & Ulu, Efe. (2019). Functional foods in Turkey: marketing, consumer awareness and regulatory aspects. Nutrition & Food Science. 49 (4), 668-686.
  • Jonas, M. S., & Beckmann, S. C. (1998). Functional foods: Consumer perceptions in Denmark and England. Aarhus School of Business, MAPP Centre.
  • Karaağaç, S. (2010). Tüketı̇cı̇lerı̇n Fonksı̇yonel Gıdaları Kullanmaya Ve Ödemeye Razı Olduğu Mı̇ktarı Etkı̇leyen Faktörler: Antalya İlı̇ Örneği. Yüksek Lisans Tezi.
  • Karaca, Y., Gün, I., Seydim, A.C. & Guzel-Seydim, Z.B. (2018), “Production and quality of kefir cultured butter”, Mljekarstvo, Vol. 68 No. 1, pp. 64-72.
  • Nagpal, R. K. A. (2011). Synbiotic effects of various prebiotics on in vitro activities of probiotic Lactobacilli. Ecol. Food Nutrition (50(1)), 63-68.
  • Olcay, A. & Akçi, Y. (2014). Adıyaman ve Gaziantepte yaşayan insanların fast -food işletmel erini tercih nedenlerinin faktörler itibariyle ortaya konmasına yönelik bir uygulama. Yönetim ve Ekonomi Araştırmaları Dergisi, 0(24), 158 - 181.
  • Öncebe, S. & Demircan, V. (2019). Tüketicilerin Fonksiyonel Gıda Tüketimini Etkileyen Faktörler. Akademik Gıda. 497-507. 10.24323/akademik-gida.667263. Roberfroid, M. H. L. (2010). Prebiotic concept: definition, metabolic and health benefits. Br J Nutr (104), 1-63.
  • Sevilmiş, G. (2008). Bazı Fonksı̇yonel Gıdalarda Tüketı̇cı̇ Kararları ve Bunları Etkı̇leyen Faktörlerı̇n Belı̇rlenmesı̇ Üzerı̇ne Bir Araştırma. Yüksek Lisans Tezi.
  • Siro, I., Kápolna, E., Kápolna, B. & Lugasi, A. (2008), “Functional food: product development, marketing and consumer acceptance-A review”, Appetite, Vol. 51 No. 3, pp. 456-467.
  • T.C. Gıda, Tarım ve Hayvancılık Bakanlığı, Gıda ve Kontrol Genel Müdürlüğü. (2011) Türk Gıda Kodeksi Etiketleme Yönetmeliği. Erişim: http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm Erişim tarihi: 21 Ağustos 2020.
  • Valcheva, R. & Dieleman, L. (2016). Prebiotics: Definition and Protective Mechanisms. Best Practice & Research Clinical Gastroenterology. 30. 10.1016/j.bpg.2016.02.008.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Food Health and Technology Innovations
Yazarlar

İlkay Gök 0000-0002-4871-8981

Fulya Hekimoğlu Çelik

Yayımlanma Tarihi 29 Eylül 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 4 Sayı: 8

Kaynak Göster

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