Research Article
BibTex RIS Cite

Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology

Year 2024, Volume: 14 Issue: 1, 244 - 256, 01.03.2024

Enes Kavrut Bayram Yurt

https://doi.org/10.21597/jist.1329587

Abstract

Celiac syndrome occurs as a result of the deterioration of the natural structure of the intestine due to the consumption of foods containing gluten. Since semolina dessert contains gluten protein, it cannot be consumed by celiac patients. The production of alternative gluten-free products shows that these products are of great importance for this patient group. In this study, gluten-free semolina dessert formulations using rice flour (RF) and buckwheat flour (BWF) and chestnut flour (CF) were optimized using Response Surface Methodology (RSM). Potato Starch (PS) was added to the samples containing BWF and CF. It was determined that the addition of PS increased the processibility of the flour of the semolina dessert prepared with chestnut flour and the consumability of the semolina dessert prepared with buckwheat flour. It was determined that the use of different grades of flour, potato starch/corn semolina mixture, egg white and yolk powder and drinking water increased the volume, symmetry index, chewiness and texture values of the sample (p<0.05). When all components are taken into account, in BWF formulation (62.5/37.5) % flour/corn semolina mixture, 75.85% drinking water 14.73 egg white and yolk powder (same amount) and (50/50) flour/corn semolina mixture in RF formulation, % 81.46, drinking water 14.91% yolk and egg white powder (same amount), in CF formulation (50/50) flour/corn semolina mixture, 60.30% water when drinking, 14.95% egg white and yolk It was possible to produce gluten-free semolina, which is the closest dessert to the control sample semolina dessert by using powdered semolina. As a result of the sensory scores of the prepared revanis (with different formulations), the control sample, rice, chestnut and buckwheat semolina dessert got the highest score, respectively.

Keywords

Semolina dessert gluten-free Celiac Response surface methodology

References

  • Akbaş, Ö. (2009). Kek üretiminde ekzopolisakkaritlerin kullanımı. Yüksek lisans tezi. YYÜ, Fen Bilimleri Enstitüsü, Van. Erişim adresi: https://tez.yok.gov.tr/UlusalTezMerkezi.
  • AACC. (2000). Approved methods of the AACC (10th Ed). St. Paul, MN, USA: American Association of Cereal Chemists.
  • Anonim. (1995). Approved methods of the american association of cereal chemists, 9th Ed. American association of cereal chemists, St. Paul, MN, USA.
  • Anonim. (2008). http://www.stablemicrosystems.com/casestudies.htm.
  • Anonim. (2014). https://www.glutensiz.info. Erişim Tarihi:18.12.2014.
  • Aydoğdu, S. and Tümgör, G. (2005). Çölyak hastalığı. Güncel Pediatri, 3 (1), 47-53.
  • Bhattacharya, M., Zee, S. Y., & Corke, H. (1999). Physicochemical properties related to quality of rice noodles, Cereal Chemistry, 76 (6), 861-867.
  • Bulut, B. (2013). Glutensiz tulumba tatlısı üzerine bir araştırma. Yüksek lisans tezi. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Iğdır. Erişim adresi: https://tez.yok.gov.tr/UlusalTezMerkezi.
  • CoHort, (2004). Costat useric guide. CoHort software, Monterey, CA
  • Doğan, İ.S. (2002). Bisküvi üretiminde kalite kriteri olarak renk ölçümüne yeni bir yaklaşım. Türkiye 7. Gıda Kongresi, (462). 22–24 Mayıs 2002. Ankara.
  • Doğan, İ.S., & Yıldız, Ö. (2010). Multiple response optimization for the development of reduced fat cake proceedings. Food Manufacturing Efficiency, 3(1): 35–40.
  • Gallagher, E., Gormley, T. R., & Arendt, E.K. (2004). Recent advances in formulatıon of gluten-free cereal-based products. Trends in Food Science and Technology, 15, 143-152.
  • İşleroğlu, H., Dirim, S., ve Ertekin, F. (2008). Gluten içermeyen, hububat esaslı alternatif ürün Formülasyonları ve üretim teknolojileri. Gıda, 34 (1): 29-36
  • Kadan, R.S., Robinson, M.G., Thibodeaux, D.P., & Pepperman, A.B.Jr. (2001). Texture and other physicochemical properties of whole rice bread. Journal of Food Science, 66: 940–944
  • Lai, H.M. (2001). Effects of rice properties and emulsifiers on the quality of rice pasta. Journal of the Science of Food and Agriculture, 82: 203-216.
  • Maziya-Dıxon, B. B., Klopfensteın, C. F., & Walker, C. E. (1994). Freeze-dried wheat water solubles from a starch-gluten washing stream: functionality in angel food cakes and nutritional properties compared with oat bran. Cereal Chemistry, 71(3):287-291.
  • Pyler, E. J. (1988). Baking science and technology. Sosland publishing company, U.S.A., 1345 p.
  • Rai, S., Kaur, A., & Chopra, C. S. (2018). Gluten-free products for celiac susceptible people. Frontiers in nutrition, 5, 116.
  • Sciarini, L., Palavecino, P. M., & Ribotta, P. D. (2023). Use of additives in gluten-free formulations. In designing gluten free bakery and pasta products. 115-161. Cham: Springer International Publishing.
  • Seferoğlu, B. (2012). Çölyak hastalarına yönelik kestane unu ve glutensiz unlarla hazırlanan ekmek, kek ve bisküvi çeşitlerinin duyusal analiz ile değerlendirilmesi. Yüksek lisans tezi. Sağlık Bilimleri Enstitüsü. Beslenme ve Diyetetik, Ankara.
  • StatGraphics. (2006). StatGraphics Centrium Release 15.1. Warrenton, Virginia: Statpoint Inc.
  • Sıvaramakrıshnan, H. P., Senge, B., & Chattopadhyay, P. K. (2004). Rheological properties of rice dough for making rice bread. Journal of Food Engineering, 62(9), 37–45.
  • Yıldız, Ö. (2010). Farklı Formülasyon, pişirme ve depolama sürelerinin glutensiz kek kalitesi üzerine etkilerinin araştırılması. Doktora tezi. Fen Bilimleri Enstitüsü. Gıda Mühendisliği Anabilim Dalı, Van.
  • Yıldız, N., ve Yalçın, E. (2013). Karabuğdayın (Buckwheat) kimyasal, besinsel ve teknolojik özellikleri. Abant İzzet Baysal Üniversitesi, Mühendislik Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Bolu. Gıda Dergisi 38(6) 383-39.
  • Yildirim, R. M., Gumus, T., & Arici, M. (2018). Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase. LWT, 95, 72-77.

Year 2024, Volume: 14 Issue: 1, 244 - 256, 01.03.2024

Enes Kavrut Bayram Yurt

https://doi.org/10.21597/jist.1329587

Abstract

References

  • Akbaş, Ö. (2009). Kek üretiminde ekzopolisakkaritlerin kullanımı. Yüksek lisans tezi. YYÜ, Fen Bilimleri Enstitüsü, Van. Erişim adresi: https://tez.yok.gov.tr/UlusalTezMerkezi.
  • AACC. (2000). Approved methods of the AACC (10th Ed). St. Paul, MN, USA: American Association of Cereal Chemists.
  • Anonim. (1995). Approved methods of the american association of cereal chemists, 9th Ed. American association of cereal chemists, St. Paul, MN, USA.
  • Anonim. (2008). http://www.stablemicrosystems.com/casestudies.htm.
  • Anonim. (2014). https://www.glutensiz.info. Erişim Tarihi:18.12.2014.
  • Aydoğdu, S. and Tümgör, G. (2005). Çölyak hastalığı. Güncel Pediatri, 3 (1), 47-53.
  • Bhattacharya, M., Zee, S. Y., & Corke, H. (1999). Physicochemical properties related to quality of rice noodles, Cereal Chemistry, 76 (6), 861-867.
  • Bulut, B. (2013). Glutensiz tulumba tatlısı üzerine bir araştırma. Yüksek lisans tezi. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Iğdır. Erişim adresi: https://tez.yok.gov.tr/UlusalTezMerkezi.
  • CoHort, (2004). Costat useric guide. CoHort software, Monterey, CA
  • Doğan, İ.S. (2002). Bisküvi üretiminde kalite kriteri olarak renk ölçümüne yeni bir yaklaşım. Türkiye 7. Gıda Kongresi, (462). 22–24 Mayıs 2002. Ankara.
  • Doğan, İ.S., & Yıldız, Ö. (2010). Multiple response optimization for the development of reduced fat cake proceedings. Food Manufacturing Efficiency, 3(1): 35–40.
  • Gallagher, E., Gormley, T. R., & Arendt, E.K. (2004). Recent advances in formulatıon of gluten-free cereal-based products. Trends in Food Science and Technology, 15, 143-152.
  • İşleroğlu, H., Dirim, S., ve Ertekin, F. (2008). Gluten içermeyen, hububat esaslı alternatif ürün Formülasyonları ve üretim teknolojileri. Gıda, 34 (1): 29-36
  • Kadan, R.S., Robinson, M.G., Thibodeaux, D.P., & Pepperman, A.B.Jr. (2001). Texture and other physicochemical properties of whole rice bread. Journal of Food Science, 66: 940–944
  • Lai, H.M. (2001). Effects of rice properties and emulsifiers on the quality of rice pasta. Journal of the Science of Food and Agriculture, 82: 203-216.
  • Maziya-Dıxon, B. B., Klopfensteın, C. F., & Walker, C. E. (1994). Freeze-dried wheat water solubles from a starch-gluten washing stream: functionality in angel food cakes and nutritional properties compared with oat bran. Cereal Chemistry, 71(3):287-291.
  • Pyler, E. J. (1988). Baking science and technology. Sosland publishing company, U.S.A., 1345 p.
  • Rai, S., Kaur, A., & Chopra, C. S. (2018). Gluten-free products for celiac susceptible people. Frontiers in nutrition, 5, 116.
  • Sciarini, L., Palavecino, P. M., & Ribotta, P. D. (2023). Use of additives in gluten-free formulations. In designing gluten free bakery and pasta products. 115-161. Cham: Springer International Publishing.
  • Seferoğlu, B. (2012). Çölyak hastalarına yönelik kestane unu ve glutensiz unlarla hazırlanan ekmek, kek ve bisküvi çeşitlerinin duyusal analiz ile değerlendirilmesi. Yüksek lisans tezi. Sağlık Bilimleri Enstitüsü. Beslenme ve Diyetetik, Ankara.
  • StatGraphics. (2006). StatGraphics Centrium Release 15.1. Warrenton, Virginia: Statpoint Inc.
  • Sıvaramakrıshnan, H. P., Senge, B., & Chattopadhyay, P. K. (2004). Rheological properties of rice dough for making rice bread. Journal of Food Engineering, 62(9), 37–45.
  • Yıldız, Ö. (2010). Farklı Formülasyon, pişirme ve depolama sürelerinin glutensiz kek kalitesi üzerine etkilerinin araştırılması. Doktora tezi. Fen Bilimleri Enstitüsü. Gıda Mühendisliği Anabilim Dalı, Van.
  • Yıldız, N., ve Yalçın, E. (2013). Karabuğdayın (Buckwheat) kimyasal, besinsel ve teknolojik özellikleri. Abant İzzet Baysal Üniversitesi, Mühendislik Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Bolu. Gıda Dergisi 38(6) 383-39.
  • Yildirim, R. M., Gumus, T., & Arici, M. (2018). Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase. LWT, 95, 72-77.
There are 25 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Enes Kavrut 0000-0003-1808-9309

Bayram Yurt 0000-0001-5447-1586

Early Pub Date February 20, 2024
Publication Date March 1, 2024
Submission Date July 19, 2023
Acceptance Date November 10, 2023
Published in Issue Year 2024 Volume: 14 Issue: 1

Cite

APA Kavrut, E., & Yurt, B. (2024). Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology. Journal of the Institute of Science and Technology, 14(1), 244-256. https://doi.org/10.21597/jist.1329587
AMA Kavrut E, Yurt B. Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology. J. Inst. Sci. and Tech. March 2024;14(1):244-256. doi:10.21597/jist.1329587
Chicago Kavrut, Enes, and Bayram Yurt. “Optimization of Gluten- Free Semolina Dessert (revani) Formulation ıncluding Different Flours: Response Surface Methodology”. Journal of the Institute of Science and Technology 14, no. 1 (March 2024): 244-56. https://doi.org/10.21597/jist.1329587.
EndNote Kavrut E, Yurt B (March 1, 2024) Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology. Journal of the Institute of Science and Technology 14 1 244–256.
IEEE E. Kavrut and B. Yurt, “Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology”, J. Inst. Sci. and Tech., vol. 14, no. 1, pp. 244–256, 2024, doi: 10.21597/jist.1329587.
ISNAD Kavrut, Enes - Yurt, Bayram. “Optimization of Gluten- Free Semolina Dessert (revani) Formulation ıncluding Different Flours: Response Surface Methodology”. Journal of the Institute of Science and Technology 14/1 (March 2024), 244-256. https://doi.org/10.21597/jist.1329587.
JAMA Kavrut E, Yurt B. Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology. J. Inst. Sci. and Tech. 2024;14:244–256.
MLA Kavrut, Enes and Bayram Yurt. “Optimization of Gluten- Free Semolina Dessert (revani) Formulation ıncluding Different Flours: Response Surface Methodology”. Journal of the Institute of Science and Technology, vol. 14, no. 1, 2024, pp. 244-56, doi:10.21597/jist.1329587.
Vancouver Kavrut E, Yurt B. Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology. J. Inst. Sci. and Tech. 2024;14(1):244-56.
 Download Cover Image