Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase

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dc.authorscopusid57190659939
dc.authorscopusid6602223026
dc.authorscopusid7004571996
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.authorwosidYildirim, Rusen Metin/AAB-2513-2021
dc.contributor.authorMetin Yıldırım, Ruşen
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorArıcı, Muhammet
dc.date.accessioned2022-05-11T14:44:58Z
dc.date.available2022-05-11T14:44:58Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractRevani 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.
dc.description.sponsorshipNKUBAP (BAP Project) [NKUBAP.DR.09.04]
dc.description.sponsorshipThe financial support from NKUBAP (BAP Project number: NKUBAP.DR.09.04) is gratefully acknowledged.
dc.identifier.doi10.1016/j.lwt.2018.04.004
dc.identifier.endpage77
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85046168584
dc.identifier.scopusqualityQ1
dc.identifier.startpage72
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.04.004
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9854
dc.identifier.volume95
dc.identifier.wosWOS:000436217000011
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGümüş, Tuncay
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectGluten-free revani dessert
dc.subjectCeliac disease
dc.subjectSoy protein
dc.subjectPea protein
dc.subjectTransglutaminase
dc.subjectResponse-Surface Methodology
dc.subjectFree Rice Cakes
dc.subjectMicrobial Transglutaminase
dc.subjectRheological Properties
dc.subjectCeliac-Disease
dc.subjectDough Rheology
dc.subjectQuality
dc.subjectBread
dc.subjectStarch
dc.subjectGums
dc.titleOptimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase
dc.typeArticle

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