Dedebas Tugba, Cebi Nur
Department of Food Technology, Bolvadin Vocational School, Afyon Kocatepe University, Afyonkarahisar 03300, Turkey.
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey.
Foods. 2024 Mar 21;13(6):964. doi: 10.3390/foods13060964.
The present study aims to develop gluten-free product formulations by using different seed flours to determine their effectiveness in gluten-free products. For this purpose, a baton cake model was selected; the cake production process was conducted by adding hemp, okra, mustard, or coriander seed flours with rice flour at a ratio of 25% seed flour to 75% rice flour to prepare the cake batters. The physicochemical, textural, and sensory properties, as well as the baking behaviors of the resulting products, were determined. The TOPSIS method was used in the sensory analyses. With the addition of seed flours, a color change occurred in the inner and crust values of the baton cake samples. It was observed that the hardness value of the baton cake samples increased with the addition of seed flour. In the TOPSIS evaluation, which is a multi-criteria decision-making method, the most preferred product in the free baton cake samples was the cake with hemp seed flour added, while the least preferred product was the control group baton cake. According to the findings, it was concluded that the use of seed flours can be used as an alternative ingredient in the production of gluten-free baton cakes that celiac patients can consume in their diets.
本研究旨在通过使用不同的籽粉开发无麸质产品配方，以确定它们在无麸质产品中的有效性。为此，选择了棒状蛋糕模型；通过将大麻籽粉、秋葵籽粉、芥菜籽粉或芫荽籽粉与米粉按25%籽粉与75%米粉的比例添加来制作蛋糕面糊，从而进行蛋糕制作过程。测定了所得产品的理化性质、质地和感官特性以及烘焙行为。在感官分析中使用了TOPSIS法。随着籽粉的添加，棒状蛋糕样品的内部和外皮颜色发生了变化。观察到棒状蛋糕样品的硬度值随着籽粉的添加而增加。在作为多标准决策方法的TOPSIS评价中，无麸质棒状蛋糕样品中最受欢迎的产品是添加了大麻籽粉的蛋糕，而最不受欢迎的产品是对照组棒状蛋糕。根据研究结果得出结论，在乳糜泻患者饮食中可食用的无麸质棒状蛋糕生产中，籽粉的使用可作为替代成分。
