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Glutensiz Ürünlerde Kullanılan Alternatif Protein Kaynakları

Year 2021, Issue: 32, 32 - 39, 31.12.2021
https://doi.org/10.31590/ejosat.1045522

Abstract

Çölyak hastalığı kronik bir bağırsak hastalığı olup, gluten tüketilmesi sonucu semptomlar ortaya çıkmaktadır. Çölyak hastalığının en etkili tedavi yöntemi glutenin diyetten çıkarılmasıdır. Çölyak hastalarında görülen emilim bozuklukları ve makro-mikro besin ögesi eksiklikleri göz önünde bulundurulduğunda piyasadaki ürünlerin besin içeriklerinin zenginleştirilmesi kişinin hayat kalitesinin yükselmesine katkıda bulunur. Ayrıca, gluten fırıncılık ürünlerinde önemli bir yere sahiptir ve glutenin çıkarılması ile aynı özelliklere sahip ürün üretmek oldukça zordur. Bu sebeple, glutensiz ürünlerin hem teknolojik özelliklerinin iyileştirilmesi hem de besleyici değerinin arttırılması önem kazanmaktadır. Glutene alternatif olarak kullanılan protein kaynakları, istenilen hamur yapısının oluşmasında, pişme sonrası renk, görünüş, tekstür ve lezzet gibi kalite özelliklerinin iyileştirilmesinde önemli bir rol oynar. Glutensiz ürünlerle yapılan çalışmalarda viskoelastiklik, besin içeriği, hamur sıkılığı, renk-tat-koku kabul edilebilirliği konularında çok fazla çalışma yapılmıştır. En çok kullanılan alternatif kaynaklar ise süt proteinleri, yumurta albümini ve bitkisel proteinlerdir. Ancak son yıllarda yüksek protein içeriklerinin yanı sıra yüksek miktarda biyoaktif madde içeren algler ve yenilebilir böcekler de glutene alternatif olarak kullanılmaya başlanmıştır. Bu derlemede glutensiz ürün üretiminde kullanılabilecek alternatif protein kaynakları ve bunların glutensiz ürünlerin besin içeriklerine ve teknolojik özelliklerine sağladığı katkılar ile ilgili bilgi verilmesi amaçlanmıştır.

Supporting Institution

İstanbul Aydın Üniversitesi Bilimsel Araştırma Projeleri Komisyonu

Project Number

2021/9

Thanks

Bu çalışma İstanbul Aydın Üniversitesi Bilimsel Araştırma Projeleri Komisyonunca kabul edilen 07.07.2021 tarihli 2021/9 no.lu proje kapsamında desteklenmiştir.

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Alternative Protein Sources Used In Gluten-Free Products

Year 2021, Issue: 32, 32 - 39, 31.12.2021
https://doi.org/10.31590/ejosat.1045522

Abstract

Celiac disease is a chronic intestinal disease which occur as a result of gluten consuming. The most effective treatment for celiac disease is the elimination of gluten from the diet. Considering the malabsorption and macro-micro nutrient deficiencies, enrichment of nutrient composition in the gluten-free products can significantly increase the life quality of celiac patients. Moreover, gluten is main structure-forming protein in dough and it is very difficult to obtain gluten-free products with the same properties without gluten. Therefore, both improving the technological properties and increasing nutritional value have been gained importance. Alternative protein sources play an important role for the formation of the desired dough structure and improvement of quality characteristics like color, appearance, texture and flavor after baking. Viscoelasticity, nutrient content, dough firmness and color-taste-fragrance acceptability of gluten-free products have been studied by several researchers. The most commonly used gluten alternatives are milk proteins, egg albumin and vegetable proteins. Recently, algae and edible insects, which contain high protein as well as high amounts of bioactive compounds, have been used as an alternative to gluten. In this review, it is aimed to give information about protein alternatives to gluten and their contributions to the nutritional value and technological properties of gluten-free products.

Project Number

2021/9

References

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  • Arendt, E. K., & Dal Bello, F. (2008). Functional cereal products for those with gluten intolerance. In Technology of functional cereal products, 446-475. https://doi.org/10.1533/9781845693886.2.446
  • Aydar Y., Akgün A. & Dengiz İ.T. (2019). Glutensiz diyette kullanılan alternatif hammaddeler. Geleceğin dünyasında bilimsel ve mesleki çalışmalar, mühendislik ve doğa bilimleri. (Manisa Celal Bayar Üniversitesi, Gıda Mühendisliği Bölümü).
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  • Baykut, E. D. (2021). Bazı Tahıl Benzeri Ürünlerin Besin İçeriği ve Gıda Endüstrisinde Kullanımı. Avrupa Bilim ve Teknoloji Dergisi, (23), 89-98. https://doi.org/10.31590/ejosat.789955
  • Berikten, D., & Kıvanç, M. (2018). Fitazlar: Çevreye Etkisi, Beslenme ve Biyoteknolojideki Önemi. Akademik Gıda, 16(1), 109-119.
  • Büyükbeşe, D., Emre, E. E., & Kaya A. (2020). Farklı Oranlarda Gam, Protein ve Emülgatör Kullanımı ve Jelatinizasyonun Pirinç Makarnası Kalitesine Etkisi. Akademik Gıda, 18 (1), 45-63. https://doi.org/10.24323/akademik-gida.730113
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  • Çetiner, M., & Bilek, S. E. (2018). Bitkisel protein kaynakları. Çukurova Tarım ve Gıda Bilimleri Dergisi, 33 (2), 111-126. https://dergipark.org.tr/en/ pub/cutarim/issue/42081/470649
  • da Rosa Machado, C., & Thys, R. C. S. (2019). Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads. Innovative Food Science & Emerging Technologies, 56, 102180.
  • Dağ, Ş. R. O., & Özkan, A. M. G. (2019). Kinoa (Chenopodium quinoa Willd.) üzerine bir derleme. Journal of Faculty of Pharmacy of Ankara University, 43(3), 309-333. https://doi.org/10.33483/jfpau.487757
  • De Arcangelis, E., Cuomo, F., Trivisonno, M. C., Marconi, E., & Messia, M. C. (2020). Gelatinization and pasta making conditions for buckwheat gluten-free pasta. Journal of Cereal Science, 95, 103073. https://doi.org/10.1016/j.jcs.2020.103073
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  • Deora, N. S., Deswal, A. & Mishra, H. N. (2015). Functionality of alternative protein in gluten-free product development. Food Science and Technology International, 21 (5), 364-379. https://doi.org/10.1177/1082013214538984
  • Diprat, A. B., Thys, R. C. S., Rodrigues, E., & Rech, R. (2020). Chlorella sorokiniana: A new alternative source of carotenoids and proteins for gluten-free bread. LWT, 134, 109974.
  • Elgeti, D., Nordlohne, S. D., Föste, M., Besl, M., Linden, M. H., Heinz, V., ... & Becker, T. (2014). Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science, 59 (1), 41-47. https://doi.org/10.1016/j.jcs.2013.10.010
  • Ergin, A. (2011). Çölyak hastalarına özel bisküvi, erişte ve pide üretimi (Yüksek lisans tezi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü). http://acikerisim.pau.edu.tr/xmlui/handle/11499/1407
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  • Giménez, M. A., González, R. J., Wagner, J., Torres, R., Lobo, M. O., & Samman, N. C. (2013). Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta. Food chemistry, 136(2), 538-545. https://doi.org/10.1016/j.foodchem.2012.08.068
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There are 56 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Sevgi Deren Yağdı 0000-0002-9519-5538

Zehra Gülsünoğlu Konuşkan 0000-0001-6497-1912

Project Number 2021/9
Publication Date December 31, 2021
Published in Issue Year 2021 Issue: 32

Cite

APA Yağdı, S. D., & Gülsünoğlu Konuşkan, Z. (2021). Glutensiz Ürünlerde Kullanılan Alternatif Protein Kaynakları. Avrupa Bilim Ve Teknoloji Dergisi(32), 32-39. https://doi.org/10.31590/ejosat.1045522