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

Burcu Öztürk Kerimoğlu; Meltem Serdaroğlu

doi:10.3153/FH19026

İnceleme Makalesi

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

Yıl 2019, , 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
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Yıl 2019, , 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
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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
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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 2019

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

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