Optimization of Gluten-Free Cake Formulations Special to Celiac Patients Using Different Types and Amount of Gluten-Free Flours

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dc.contributor.authorPehlıvanoglu, Halıme
dc.contributor.authorKarasu, Ervanur
dc.contributor.authorYasa, Esra Nur
dc.contributor.authorGökduman, Kübra
dc.contributor.authorBardakcı, Hamide Feyza
dc.contributor.authorDemirci, Mehmet
dc.date.accessioned2024-10-29T17:50:35Z
dc.date.available2024-10-29T17:50:35Z
dc.date.issued2021
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractThe present study aimed to produce gluten-free salty cakes for celiac patience and enhance their functionality by using different nutritionally rich flours. For this purpose, ten different cake formulations were prepared using gluten-free flours, including buckwheat, rice, corn, chickpea, and quinoa flour either as alone or mixture. Physicochemical properties of doughs and final products were analyzed and compared to the control. While viscosity, density, pH, and rheological analysis were conducted in dough samples, color, textural and sensory properties, and mass, volume, baking loss, ash, and moisture analysis were performed in the cakes. Corn cake was found to be the closest sample to control in many sensorial properties, rice cake was found to be the closest in interior color parameters. Regarding dough analysis, the viscosity of chickpea was found to be higher than those of other samples. While the volume of corn dough was the highest, weight was found to be the highest in mixture 1 sample. G’ and G’’ values of quinoa dough were the highest.en_US
dc.identifier.doi10.31590/ejosat.994986
dc.identifier.endpage857en_US
dc.identifier.issn2148-2683
dc.identifier.issue27en_US
dc.identifier.startpage849en_US
dc.identifier.trdizinid1176286en_US
dc.identifier.urihttps://doi.org/10.31590/ejosat.994986
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1176286
dc.identifier.urihttps://hdl.handle.net/20.500.11776/13069
dc.identifier.volume0en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofAvrupa Bilim ve Teknoloji Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFunctional foodsen_US
dc.subjectceliac diseaseen_US
dc.subjectsalty cakeen_US
dc.subjectgluten-freeen_US
dc.titleOptimization of Gluten-Free Cake Formulations Special to Celiac Patients Using Different Types and Amount of Gluten-Free Floursen_US
dc.typeArticleen_US

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