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Determination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta

Year 2023, Volume: 6 Issue: 1, 700 - 719, 10.03.2023
https://doi.org/10.47495/okufbed.1140453

Abstract

In this study, it was aimed to determine some physical, chemical, textural and sensory properties of gluten-free pasta offered for sale by different manufacturers in the market and to compare them control pasta with gluten in terms of these quality characteristics. In the examined gluten-free pasta samples, moisture was 8.73 – 11.82%, ash 0.30-0.76%, total phenolic substance 5,50-10,17%, and inhibition values showing antioxidant activities 1.45-3.14%. The amount of substance that passes into water is between 6.85% and 24.04% in dry matter, water absorption values are between 231.68% and 282.63%, volume increase is 64.51-77.49%, weight gain is 115.52-241.64%, cooking times are 4.49-10.15 minutes, swelling degree is 2.07%. It was determined between 2.07-3.45%. In sensory evaluation, taste was scored between 2.1-3.71, general acceptability 2.00-3.71, affordability 1.29-2.57. When the textural properties were examined, it was determined that the hardness was between 182.23-403.74 g and the brittleness value was between 25.61 -31.80 mm in the dry pasta samples. Hardness in cooked pasta samples was 1891-3172 g; the stickiness was determined as 16.06—21.37 g.sec. It was determined that the amount of substance transferred to the water in the gluten-free pasta samples was higher than the control sample. In the sensory evaluation of gluten-free pasta, it was determined that all sensory parameters were lower than the control group. In the study, it was concluded that commercially sold gluten-free pastas need to be supplemented with gluten-free products rich in mineral substances, antioxidants and phenolic substances, and new formulations need to be developed, taking into account consumer acceptability.

References

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Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi

Year 2023, Volume: 6 Issue: 1, 700 - 719, 10.03.2023
https://doi.org/10.47495/okufbed.1140453

Abstract

Çölyak hastalığının tek tedavi yöntemi diyetten gluten içeren gıdaların çıkarılmasıdır. Ancak ekmek, makarna vb gıdalarda glutenin ürünlerin teknolojik özelliklerini olumsuz etkilemektedir. Çalışma; piyasada satışta olan glutensiz makarnaların bazı kalite özelliklerini belirlemek ve glutenli makarnalar ile aralarında farklılıklar olup olmadığını tespit etmek amacıyla yapılmıştır. Piyasada farklı üretici firmalar tarafından satışa sunulan 6 adet glutensiz ve 1 adet glutenli (kontrol) makarna numunesi materyal olarak kullanılmıştır. Glutensiz makarna numuneleri gluten içeren eşdeğer makarna örneklerine kıyasla bazı fiziksel, kimyasal, tekstürel ve duyusal özellikler açısından değerlendirilmiştir. İncelenen glutensiz makarna örneklerinde nem %8.73 – 11.82, kül %0.30-0.76, toplam fenolik madde %5.50-10.17, toplam antioksidan miktarı ise %1.45-3.14 aralığında tespit edilmiştir. Suya geçen madde miktarları kuru maddede %6.85 ile %24.04 arasında, su absorbsiyon değerleri %231.68 ile %282,63, hacim artışı %64.51 ile %77.49, ağırlık artışı %115.52-241.64, pişme süreleri 4.49 ile 10.15 dakika, şişme derecesi %2.07-3.45 arasında belirlenmiştir. Duyusal değerlendirmede tat 2.1-3.71, genel beğenilirlik 2.00-3.71, satın alına bilirlik 1.29-2.57 aralığında puanlar almıştır. Tekstürel özellikler incelendiğinde kuru makarna örneklerinde sertlik 182.23-403.74 g aralığında, kırılganlık değerinin ise 25.61 -31.80 mm aralığında olduğu belirlenmiştir. Pişmiş makarna örneklerinde sertlik 1891-3172 g; yapışkanlık ise -16.06—21.37 g.sec olarak tespit edilmiştir. Glutensiz makarna örneklerinde suya geçen madde miktarı kontrol örneğine göre yüksek olduğu belirlenmiştir. Glutensiz makarnaların duyusal değerlendirilmesinde tüm duyusal parametrelerde kontrol gruba göre düşük olduğu tespit edilmiştir. Çalışmada, ticari olarak satılan glutensiz makarnaların mineral madde, antioksidan ve fenolik maddelerce zengin glutensiz ürünlerle takviye edilerek, tüketici beğenilirliğini de göz önünde tutup yeni formülasyonların geliştirilmesine ihtiyaç olduğu sonucuna varılmıştır.

References

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  • Aínsa A., Vega A., Honrado A., Marquina P., Roncales P., Gracia J. A. B., Morales J. B. C. Glüten-free pasta enriched with fish by-product for special dietary uses: technological quality and sensory properties. Foods 2021;10, 12, 3049.
  • Aksoylu Z. Bisküvinin fonksiyonel özellik taşıyan bazı bitkisel ürünlerce zenginleştirilmesi. Celal Bayar Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, sayfa no:144, Manisa, Türkiye, 2012.
  • Albuja-Vaca D., Yepez C., Vernaza M. G., Navarrete, D. Glüten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design. Food Science and Technology 2019; 40, 408-414.
  • Arcangelis E., Cuomo F., Trivisonno M.C., Marconi E., Messia M.C. Gelatinization and pasta making conditions for buckwheat glüten-free pasta. Journal of Cereal Science 2020; 95.
  • Baah R. O., Duodu K. G., Emmambux M. N. Cooking quality, nutritional and antioxidant properties of gluten-free maize–Orange-fleshed sweet potato pasta produced by extrusion. LWT 2022; 162, 113415.
  • Bahnassey Y., Khan K. Fortification of spaghetti with edible legumes. II. Rheological, processing, and quality evaluation studies. Cereal Chem 1986; 63(3): 216-219.
  • Balakireva A. V., Zamyatnin A. A. Properties of glüten intolerance: glüten structure, evolution, pathogenicity and detoxification capabilities. Nutrients 2016; 8(10): 644.
  • Bolarinwa I. F., Oyesiji O. O. Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes. Heliyon 2021; 7(1).
  • Büyükbeşe D. , Emre E. E. Kaya A. Farklı oranlarda gam, protein ve emülgatör kullanımı ve jelatinizasyonun pirinç makarnası kalitesine etkisi. Akademik Gıda 2020; 18(1): 45-63 .
  • Cankurtaran T. dolgulu ve dolgusuz yaş makarna üretiminde buğday kepeği ve buğday ruşeymi katkisinin bazi kalite özellikleri üzerine etkisi. Necmettin Erbakan Universitesi Fen Bilimleri Enstitüsü Doktora Tezi,139, Konya,2016.
  • Chillo S., Laverse J., Falcone P.M., Del Nobile M.A., Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. Journal of Food Engineering 2008; 84, 101–107.
  • Cleary L., Brennan C., The influence of a (1/3) (1/4) e b e d e glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. International Journal of Food Science and Technology 2006; 41, 910e918.
  • Culetu A., Duta D. E., Papageorgiou M., Varzakas T. The Role of hydrocolloids in glüten-free bread and pasta; rheology, characteristics, staling and glycemic index. Foods 2021; 10(12):3121.
  • D’Egidio M. G., Nardi S., Textural measurement of cooked spaghetti”, (Eds: J. E. Kruger, R. B. Matsuo and J. W. Dick), Pasta and noodles technology, St. Paul, MN: American Association of Cereal Chemists 1996; 133-156.
  • Değirmenci G. Bazı makarnalık buğday (Triticum Durum Desf.) çeşitlerinin verim, kalite ve antioksidan aktivite özelliklerinin belirlenmesi. Adnan Menderes Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Aydın, 2017.
  • Delcour J., Hoseney R. Principles of cereal science and technology (pp. 229-239). Saint Paul: AACC International 2010. Inc. http://dx.doi.org/10.1094/9781891127632.014
  • Desai A., Brennan M. A. Brennan C. S., The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. LWT - Food Sci Technol 2018; 89, 52-57.
  • Doxastakis G., Papageorgiou M., Mandalou D., Irakli M., Papalamprou E., D’Agostina A., Arnoldi A. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemistry 2007; 101( 1): 57-64.
  • Elgün A., Erturgay Z., Certel M., Kotancılar H.G., Tahıl ve ürünlerinde analitik kalite kontrolü ve laboratuvar uygulama kılavuzu. Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisleri, Erzurum 2002.
  • Elgün A., Türker S., Bilgiçli N. Tahıl ürünleri teknolojisi. Nemettin Erbakan Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü. Konya 2015.
  • El-Sohaimy S.A., Brennan M., Darwish A.M.G., Brennan C. Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Ann Agric Sci 2020; 65(1): 28-34.
  • Ertaş N., Aslan M., Çevik A. Improvement of structural and nutritional quality of glüten free pasta. Journal of Culinary Science & Technology 2022; 1-19.
  • Fuad T., Prabhasankar P. Role of ingredients in pasta product quality: a review on recent developments. Crit. Rev. Food Sci. Nutr. 2010; 50(8): 787-798.
  • Gallegos-Infante J. A., Rocha-Guzman N. E., Gonzales-Laredo R. F., OchoaMartinez L. A., Corzo N., Bello-Perez L. A., Medina-Torres L. PeraltaAlvarez L. E., Quality of spaghetti pasta containnig mexican common bean flour (Phaseolus vulgaris L.). Food Chemistry 2010; 119(4): 1544-1549.
  • Gao Y., Janes M. E., Chaiya B., Brennan M. A., Brennan C. S., Prinyawiwatkul W. Glüten‐free bakery and pasta products: prevalence and quality improvement. International Journal of Food Science & Technology 2018; 53(1): 19-32.
  • https://www.makarna.org.tr/d/makarna-sektoru/makarna-uretimi/41/ (Erişim 02.03.2022)
  • https://www.resmigazete.gov.tr/eskiler/2002/03/20020305.htm#10 (Erişim 12.04.2021)
  • Izydorczyk M. S., Lagasse S. L., Hatcher D.W., Dexter J. E. Rossnagel B. G., The enrichment of Asian noodles with fiber-rich fractionsderived from roller milling of hull-less barley. Journal of the Science of Food and Agriculture 2005; 85 (12): 2094-2104.
  • Johnston C. S., Snyder D., Smith C. Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial. Food & function 2017; 8(9): 3139-3144.
  • Kıeffer R., Wıeser H., Henderson M.H. Graveland A. Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. J. Cereal Sci. 1998; 27, 53-60.
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There are 65 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section RESEARCH ARTICLES
Authors

Fatma Hayıt 0000-0003-0097-406X

Sultan Acun 0000-0003-1954-6102

Hülya Gül 0000-0002-6791-817X

Publication Date March 10, 2023
Submission Date July 4, 2022
Acceptance Date October 1, 2022
Published in Issue Year 2023 Volume: 6 Issue: 1

Cite

APA Hayıt, F., Acun, S., & Gül, H. (2023). Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(1), 700-719. https://doi.org/10.47495/okufbed.1140453
AMA Hayıt F, Acun S, Gül H. Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi. Osmaniye Korkut Ata University Journal of Natural and Applied Sciences. March 2023;6(1):700-719. doi:10.47495/okufbed.1140453
Chicago Hayıt, Fatma, Sultan Acun, and Hülya Gül. “Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6, no. 1 (March 2023): 700-719. https://doi.org/10.47495/okufbed.1140453.
EndNote Hayıt F, Acun S, Gül H (March 1, 2023) Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6 1 700–719.
IEEE F. Hayıt, S. Acun, and H. Gül, “Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi”, Osmaniye Korkut Ata University Journal of Natural and Applied Sciences, vol. 6, no. 1, pp. 700–719, 2023, doi: 10.47495/okufbed.1140453.
ISNAD Hayıt, Fatma et al. “Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6/1 (March 2023), 700-719. https://doi.org/10.47495/okufbed.1140453.
JAMA Hayıt F, Acun S, Gül H. Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi. Osmaniye Korkut Ata University Journal of Natural and Applied Sciences. 2023;6:700–719.
MLA Hayıt, Fatma et al. “Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 6, no. 1, 2023, pp. 700-19, doi:10.47495/okufbed.1140453.
Vancouver Hayıt F, Acun S, Gül H. Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi. Osmaniye Korkut Ata University Journal of Natural and Applied Sciences. 2023;6(1):700-19.

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