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Glutensiz erişte üretime üzerine bir araştırma

A study on production of gluten free noodles

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  1. Tez No: 197202
  2. Yazar: SEDA YALÇIN
  3. Danışmanlar: ÖĞR.GÖR. ARZU BAŞMAN
  4. Tez Türü: Yüksek Lisans
  5. Konular: Gıda Mühendisliği, Food Engineering
  6. Anahtar Kelimeler: ç|O\DN KDVWDOÕ÷Õ *OXWHQVL] HULúWH SLULQo PÕVÕU JDPtransglutaminaz, kalite'DQÕúPDQ g÷U *|U'U$U]X%DúPDQ+DFHWWHSHhQLYHUVLWHVL*ÕGD0KHQGLVOL÷LBölümüii, celiac disease, Gluten-free noodle, rice, corn, gum, transglutaminase, quality$GYLVRU g÷U *|U 'U $U]X %DúPDQ +DFHWWHSH 8QLYHUVLW\ )RRG (QJLQHHULQJDepartmentiv
  7. Yıl: 2005
  8. Dil: Türkçe
  9. Üniversite: Hacettepe Üniversitesi
  10. Enstitü: Fen Bilimleri Enstitüsü
  11. Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: Belirtilmemiş.

Özet

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Özet (Çeviri)

A STUDY ON PRODUCTION OF GLUTEN FREE NOODLES6HGD<DOoÕQABSTRACTCereal products may cause various diseases in some people. Celiac disease isone of these which cause intestinal mucosal damage due to the sensitivity togluten. Patients with celiac disease must avoid wheat, rye, barley, triticale and oat.Other cereals (including corn, rice, millet, sorghum) and pseudo-cereals(amaranth, quinoa) are safe. A diet without gluten plays an important role in thetreatment of celiac disease. But this brings other issues during processing such asinvestigation for raw materials that can replace the gluten fraction which providesthe essential network in cereal products. Various treatments on raw materials suchas gelatinization, modification of proteins by enzymes and addition of variousgums can be used to solve these kind of problems.Gluten-free noodle is a good choice for celiac patients with a long shelf-life andease of transportation from a controlled processing center. In this study, gluten-free noodle production from rice or corn flour was investigated. In order to improvethe dough forming ability of rice and corn flour, the rice flour or corn flour wasgelatinized at the levels of 15%, 20%, 25%, 30% and 40%, 60%, 80%,respectively. The noodle samples including rice or corn flour gelatinized at variouslevels were evaluated in terms of cooking properties (cooking time, cooking loss,total organic matter, water absorption, swelling volume), sensory properties(surface properties, chewing properties, mouthfeel after chewing and taste),maximum force determined by texture analyzer and color values. Noodle samplesincluding rice flour gelatinized at a level of 25% or corn flour gelatinized at a levelof 80% were found to have better cooking properties and sensory properties ascompared to other noodle samples.Gum (xanthan gum or locustbean gum, 3%) or transglutaminase enzyme (0.5%)(incubation time with enzyme is 1hr or 2 hr) or both of them were added to theformulation of the rice or corn noodle samples having best quality characteristicsand the noodle samples were evaluated in terms of cooking properties, color,sensory properties and texture property. When the cooking and sensory propertiesiiiof the noodle samples were evaluated, it was found that the noodles samplesincluding xanthan gum were better as compared to the ones including locustbeangum. Transglutaminase (TG) addition also caused an improvement in noodlequality in terms of cooking and sensory properties. The effect of gum addition ontexture analysis result was found to be significant for rice noodles and the noodlesamples including locustbean gum had the highest maximum force value. Theeffect of TG on maximum force values of rice noodle samples were insignificant.In contrary to the texture analysis results for rice noodle samples,transglutaminase caused an increase in maximum force values of the corn noodlesamples while the gum did not cause a significant effect on maximum forcevalues. The cooking loss and TOM values of rice noodles were found to be lowerthan those of corn noodles while the water absorption and swelling volume valueswere similar. As compared to rice noodles, higher sensory scores and lowermaximum force values were obtained for corn noodle samples.

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