İnceleme Makalesi
BibTex RIS Kaynak Göster

CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS

Yıl 2019, Cilt: 5 Sayı: 4, 253 - 264, 01.10.2019

Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu

https://doi.org/10.3153/FH19026

Öz

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. 

Anahtar Kelimeler

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

Destekleyen Kurum

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

Proje Numarası

0764.STZ.2014

Kaynakça

  • 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
  • Niewinski, M.M. (2008). Advances in celiac disease and gluten-free diet. Journal of the American Dietetic Association, 108(4), 661-672. https://doi.org/10.1016/j.jada.2008.01.011
  • Öztürk, B., Serdaroğlu, M., Karabıyıkoğlu, M. (2018). Quality attributes of chicken nuggets produced by using different gluten-free ingredients. International Poultry Science Congress WPSA Turkish Branch'2018, 09-12 May 2018, Cappadocia, Turkey, p. 192-196.
  • Preichardt, L.D., Vendruscolo, C.T., Gularte, M.A., Moreira, A.S. (2011). The role of xanthan gum in the quality of gluten free cakes: Improved bakery products for coeliac patients. International Journal of Food Science and Technology, 46(12), 2591-2597. https://doi.org/10.1111/j.1365-2621.2011.02788.x
  • Radočaj, O., Dimić, E., Tsao, R. (2014). Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers. Journal of Food Science, 79(3), C318-C325. https://doi.org/10.1111/1750-3841.12370
  • Rai, S., Kaur, A., Singh, B. (2014). Quality characteristics of gluten free cookies prepared from different flour combinations. Journal of Food Science and Technology, 51(4), 785-789. https://doi.org/10.1007/s13197-011-0547-1
  • Reilly, N.R. (2016). The gluten-free diet: recognizing fact, fiction, and fad. The Journal of Pediatrics, 175, 206-210. https://doi.org/10.1016/j.jpeds.2016.04.014
  • 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, 144-152. https://doi.org/10.1016/j.foodchem.2016.12.055
  • Romero, M.C., Fogar, R.A., Rolhaiser, F., Clavero, V.V., Romero, A.M., Judis, M.A. (2018). Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology. Journal of Food Science and Technology, 55(5), 1889-1902. https://doi.org/10.1007/s13197-018-3106-1
  • Rostami, K., Malekzadeh, R., Shahbazkhani, B., Akbari, M.R., Catassi, C. (2004). Coeliac disease in Middle Eastern countries: a challenge for the evolutionary history of this complex disorder ? Digestive and Liver Disease, 36(10), 694-697. https://doi.org/10.1016/j.dld.2004.05.010
  • Rubio-Tapia, A., Rahim, M.W., See, J.A., Lahr, B.D., Wu, T.T., Murray, J.A. (2010). Muscosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet. The American Journal of Gastroenterology, 105(6), 1412-1420. https://doi.org/10.1038/ajg.2010.10
  • Sanguinetti, A.M., Secchi, N., Del Caro, A., Fadda, C., Fenu, P.A.M., Catzeddu, P., Piga, A. (2015). Gluten-free fresh filled pasta: The effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage. LWT-Food Science and Technology, 64(2), 678-684. https://doi.org/10.1016/j.lwt.2015.06.046
  • Sapone, A., Bai, J.C., Ciacci, C., Dolinsek, J., Green, P.H.R., Hadjivassiliou, M., Kaukinen, K., Rostami, K., Sanders, D.S., Schumann, M., Ullrich, R., Villalta, D., Volta, U., Catassi, C., Fasano, A. (2012). Spectrum of gluten-related disorders: Consensus on new nomenclature and classification. BMC Medicine, 10, 13. https://doi.org/10.1186/1741-7015-10-13
  • Scherf, K.A., Koehler, P., Wieser, H. (2016). Gluten and wheat sensitivities - An overview. Journal of Cereal Science, 67, 2-11. https://doi.org/10.1016/j.jcs.2015.07.008
  • Silvester, J.A., Weiten, D., Graff, L.A., Walker, J.R., Duerksen, D.R. (2016). Is it gluten-free? Relationship between self-reported gluten-free diet adherence and knowledge of gluten content of foods. Nutrition, 32(7-8), 777-783. https://doi.org/10.1016/j.nut.2016.01.021
  • Smulders, M.J.M., van de Wiel, C.C.M., van den Broeck, H.C., van der Meer, I.M., Israel-Hoevelaken, T.P.M., Timmer, R.D., van Dinter, B.J., Braun, S., Gilissen, L.J.W.J. (2018). Oats in healthy gluten-free and regular diets: A perspective. Food Research International, 110, 3-10. https://doi.org/10.1016/j.foodres.2017.11.031
  • Talens, C., Álvarez-Sabatel, S., Rios, Y., Rodríguez, R. (2017). Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins. Innovative Food Science and Emerging Technologies, 44, 83-88. https://doi.org/10.1016/j.ifset.2017.07.011 Taşbaş, H., Osanmaz, E., Özer, C.O., Kiliç, B. (2016). Quality characteristics and storage stability of gluten-free coated chicken nuggets. Carpathian Journal of Food Science and Technology, 8(4), 91-102.
  • Unalp-Arida, A., Ruhl, C.E., Choung, R.S., Brantner, T.L., Murray, J.A. (2017). Lower prevalence of celiac disease and gluten-related disorders in persons living in Southern vs Northern latitudes of the United States. Gastroenterology, 152, 1922-1932. https://doi.org/10.1053/j.gastro.2017.02.012
  • U.S. Food and Drug Administration. (2018). Questions and answers: gluten-free food labeling final rule, Retrieved from https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm362880.htm (accessed 01.10.2018)
  • Vici, G., Belli, L., Biondi, M., Polzonetti, V. (2016). Gluten free diet and nutrient deficiencies: A review. Clinical Nutrition, 35(6), 1236-1241. https://doi.org/10.1016/j.clnu.2016.05.002
  • Yalçin, E., Çelik, S., Köksel, H. (2008). Chemical and sensory properties of new gluten-free food products: rice and corn tarhana. Food Science and Biotechnology, 17(4), 728-733.

Yıl 2019, Cilt: 5 Sayı: 4, 253 - 264, 01.10.2019

Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu

https://doi.org/10.3153/FH19026

Öz

Proje Numarası

0764.STZ.2014

Kaynakça

  • 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
  • Niewinski, M.M. (2008). Advances in celiac disease and gluten-free diet. Journal of the American Dietetic Association, 108(4), 661-672. https://doi.org/10.1016/j.jada.2008.01.011
  • Öztürk, B., Serdaroğlu, M., Karabıyıkoğlu, M. (2018). Quality attributes of chicken nuggets produced by using different gluten-free ingredients. International Poultry Science Congress WPSA Turkish Branch'2018, 09-12 May 2018, Cappadocia, Turkey, p. 192-196.
  • Preichardt, L.D., Vendruscolo, C.T., Gularte, M.A., Moreira, A.S. (2011). The role of xanthan gum in the quality of gluten free cakes: Improved bakery products for coeliac patients. International Journal of Food Science and Technology, 46(12), 2591-2597. https://doi.org/10.1111/j.1365-2621.2011.02788.x
  • Radočaj, O., Dimić, E., Tsao, R. (2014). Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers. Journal of Food Science, 79(3), C318-C325. https://doi.org/10.1111/1750-3841.12370
  • Rai, S., Kaur, A., Singh, B. (2014). Quality characteristics of gluten free cookies prepared from different flour combinations. Journal of Food Science and Technology, 51(4), 785-789. https://doi.org/10.1007/s13197-011-0547-1
  • Reilly, N.R. (2016). The gluten-free diet: recognizing fact, fiction, and fad. The Journal of Pediatrics, 175, 206-210. https://doi.org/10.1016/j.jpeds.2016.04.014
  • 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, 144-152. https://doi.org/10.1016/j.foodchem.2016.12.055
  • Romero, M.C., Fogar, R.A., Rolhaiser, F., Clavero, V.V., Romero, A.M., Judis, M.A. (2018). Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology. Journal of Food Science and Technology, 55(5), 1889-1902. https://doi.org/10.1007/s13197-018-3106-1
  • Rostami, K., Malekzadeh, R., Shahbazkhani, B., Akbari, M.R., Catassi, C. (2004). Coeliac disease in Middle Eastern countries: a challenge for the evolutionary history of this complex disorder ? Digestive and Liver Disease, 36(10), 694-697. https://doi.org/10.1016/j.dld.2004.05.010
  • Rubio-Tapia, A., Rahim, M.W., See, J.A., Lahr, B.D., Wu, T.T., Murray, J.A. (2010). Muscosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet. The American Journal of Gastroenterology, 105(6), 1412-1420. https://doi.org/10.1038/ajg.2010.10
  • Sanguinetti, A.M., Secchi, N., Del Caro, A., Fadda, C., Fenu, P.A.M., Catzeddu, P., Piga, A. (2015). Gluten-free fresh filled pasta: The effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage. LWT-Food Science and Technology, 64(2), 678-684. https://doi.org/10.1016/j.lwt.2015.06.046
  • Sapone, A., Bai, J.C., Ciacci, C., Dolinsek, J., Green, P.H.R., Hadjivassiliou, M., Kaukinen, K., Rostami, K., Sanders, D.S., Schumann, M., Ullrich, R., Villalta, D., Volta, U., Catassi, C., Fasano, A. (2012). Spectrum of gluten-related disorders: Consensus on new nomenclature and classification. BMC Medicine, 10, 13. https://doi.org/10.1186/1741-7015-10-13
  • Scherf, K.A., Koehler, P., Wieser, H. (2016). Gluten and wheat sensitivities - An overview. Journal of Cereal Science, 67, 2-11. https://doi.org/10.1016/j.jcs.2015.07.008
  • Silvester, J.A., Weiten, D., Graff, L.A., Walker, J.R., Duerksen, D.R. (2016). Is it gluten-free? Relationship between self-reported gluten-free diet adherence and knowledge of gluten content of foods. Nutrition, 32(7-8), 777-783. https://doi.org/10.1016/j.nut.2016.01.021
  • Smulders, M.J.M., van de Wiel, C.C.M., van den Broeck, H.C., van der Meer, I.M., Israel-Hoevelaken, T.P.M., Timmer, R.D., van Dinter, B.J., Braun, S., Gilissen, L.J.W.J. (2018). Oats in healthy gluten-free and regular diets: A perspective. Food Research International, 110, 3-10. https://doi.org/10.1016/j.foodres.2017.11.031
  • Talens, C., Álvarez-Sabatel, S., Rios, Y., Rodríguez, R. (2017). Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins. Innovative Food Science and Emerging Technologies, 44, 83-88. https://doi.org/10.1016/j.ifset.2017.07.011 Taşbaş, H., Osanmaz, E., Özer, C.O., Kiliç, B. (2016). Quality characteristics and storage stability of gluten-free coated chicken nuggets. Carpathian Journal of Food Science and Technology, 8(4), 91-102.
  • Unalp-Arida, A., Ruhl, C.E., Choung, R.S., Brantner, T.L., Murray, J.A. (2017). Lower prevalence of celiac disease and gluten-related disorders in persons living in Southern vs Northern latitudes of the United States. Gastroenterology, 152, 1922-1932. https://doi.org/10.1053/j.gastro.2017.02.012
  • U.S. Food and Drug Administration. (2018). Questions and answers: gluten-free food labeling final rule, Retrieved from https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm362880.htm (accessed 01.10.2018)
  • Vici, G., Belli, L., Biondi, M., Polzonetti, V. (2016). Gluten free diet and nutrient deficiencies: A review. Clinical Nutrition, 35(6), 1236-1241. https://doi.org/10.1016/j.clnu.2016.05.002
  • Yalçin, E., Çelik, S., Köksel, H. (2008). Chemical and sensory properties of new gluten-free food products: rice and corn tarhana. Food Science and Biotechnology, 17(4), 728-733.
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Review Articles
Yazarlar

Burcu Öztürk Kerimoğlu 0000-0001-9777-8510

Meltem Serdaroğlu 0000-0002-3802-3203

Proje Numarası 0764.STZ.2014
Yayımlanma Tarihi 1 Ekim 2019
Gönderilme Tarihi 11 Ekim 2018
Yayımlandığı Sayı Yıl 2019Cilt: 5 Sayı: 4

Kaynak Göster

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
 Kapak Resmi İndir

ustresim_2021_1.png

Journal is licensed under a 

CreativeCommons Attribtion-ShareAlike 4.0 International Licence 146271331027042

Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:
This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:


Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).