Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase
Yükleniyor...
Dosyalar
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science Bv
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Revani is a dessert made from semolina and syrup, which is mostly consumed in Middle Eastern countries and in Turkey. However celiac patients cannot consume revani because semolina contains gluten. In this study, gluten-free revani was made using corn flour, rice flour, potato flour, corn starch and tapioca starch and the recipes were developed with soy protein, pea protein and transglutaminase (TG) enzyme. A combination of TG and protein sources was found more effective in enhancing the hardness of revani based on rice flour compared to soy protein only. Image analysis of gluten-free revani samples was carried out to observe the distribution of air bubbles. A blend of rice flour and corn starch or a blend of corn flour, potato flour and corn starch provided more regular distribution of air bubbles in revani. The source of the protein and TG did not affect the sensory properties of gluten-free revani samples made from a blend of corn flour and rice flour. The results revealed that combination of 62.5% corn flour and 37.5% rice flour with soy protein and TG can be successfully used to in gluten free revani formulation.
Açıklama
Anahtar Kelimeler
Gluten-free revani dessert, Celiac disease, Soy protein, Pea protein, Transglutaminase, Response-Surface Methodology, Free Rice Cakes, Microbial Transglutaminase, Rheological Properties, Celiac-Disease, Dough Rheology, Quality, Bread, Starch, Gums
Kaynak
Lwt-Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
95
