Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach
Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten-free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn flour (CF) / potato starch (PS) blen...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2015-0047/pjfns-2015-0047.xml?format=INT |
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| author | Yildiz Önder Bulut Birgül |
| author_facet | Yildiz Önder Bulut Birgül |
| author_sort | Yildiz Önder |
| collection | DOAJ |
| description | Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten-free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn flour (CF) / potato starch (PS) blend to be used in the gluten-free tulumba dessert formulation was optimized using the Response Surface Methodology (RSM). Increasing ratio of PS in the CF-PS led to a decrease in hardness of the dessert and to an increase in expansion, viscosity, adhesiveness, yield of dessert both with and without syrup (P<0.05). When considering the properties used in optimization process, the optimum formulation was found to be as 201.52 g water and 0.18 g CMC and 100 g blend of CF-PS at the rates of 59:41. In sensory evaluation test, appearance, symmetry, crispness and aftertaste properties of the gluten-free dessert prepared from this formulation were very close to control sample (P>0.05), additionally these desserts had a much higher sensory score compared to the control sample in terms of the overall quality and pore structure (P<0.05). |
| format | Article |
| id | doaj-art-9a074b30dc70435fb542af9abaa2ae95 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-9a074b30dc70435fb542af9abaa2ae952025-02-02T09:05:19ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-03-01671253210.1515/pjfns-2015-0047pjfns-2015-0047Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology ApproachYildiz Önder0Bulut Birgül1Department of Food Engineering, Faculty of Engineering, Igdir University, 76000-Igdir, TurkeyDepartment of Food Engineering, Faculty of Engineering, Igdir University, 76000-Igdir, TurkeyTulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten-free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn flour (CF) / potato starch (PS) blend to be used in the gluten-free tulumba dessert formulation was optimized using the Response Surface Methodology (RSM). Increasing ratio of PS in the CF-PS led to a decrease in hardness of the dessert and to an increase in expansion, viscosity, adhesiveness, yield of dessert both with and without syrup (P<0.05). When considering the properties used in optimization process, the optimum formulation was found to be as 201.52 g water and 0.18 g CMC and 100 g blend of CF-PS at the rates of 59:41. In sensory evaluation test, appearance, symmetry, crispness and aftertaste properties of the gluten-free dessert prepared from this formulation were very close to control sample (P>0.05), additionally these desserts had a much higher sensory score compared to the control sample in terms of the overall quality and pore structure (P<0.05).http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2015-0047/pjfns-2015-0047.xml?format=INTceliac diseasescorn flourpotato starchgluten-free tulumba dessertRSM |
| spellingShingle | Yildiz Önder Bulut Birgül Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach Polish Journal of Food and Nutrition Sciences celiac diseases corn flour potato starch gluten-free tulumba dessert RSM |
| title | Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach |
| title_full | Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach |
| title_fullStr | Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach |
| title_full_unstemmed | Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach |
| title_short | Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach |
| title_sort | optimization of gluten free tulumba dessert formulation including corn flour response surface methodology approach |
| topic | celiac diseases corn flour potato starch gluten-free tulumba dessert RSM |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2015-0047/pjfns-2015-0047.xml?format=INT |
| work_keys_str_mv | AT yildizonder optimizationofglutenfreetulumbadessertformulationincludingcornflourresponsesurfacemethodologyapproach AT bulutbirgul optimizationofglutenfreetulumbadessertformulationincludingcornflourresponsesurfacemethodologyapproach |