Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu

Bisküvilik buğday unu bisküvi üretiminde en önemli hammaddedir. Fakat çölyak hastaları glutene karşı gösterdikleriintolerans nedeniyle buğday unundan yapılan bisküvileri tüketmemelidirler. Bu nedenle çalışmada mısır nişastası,mısır unu, pirinç unu ve patates nişastası kullanılarak uygun bir glutensiz bisküvi unu formülasyonu (GBUF)oluşturulması amaçlanmıştır. Bu bileşenlerin kullanım oranları yanıt yüzey metodundan yararlanılarak belirlenmiştir.GBUF deneme deseni oluşturulmadan önce formülasyonda kullanılacak bağımsız değişkenlerin alt ve üst limitmiktarları, mısır unu ve pirinç unu ve mısır nişastası için sırasıyla; %5-20, %0-50 ve %0-30 olarak belirlenmiştir.GBUF’nda oranlar patates nişastası ile yüz birime tamamlanmıştır. Belirlenen bu değerler kullanılarak yanıt yüzeyyöntemi ile Box Behnken metoduna göre GBUF deneme deseni oluşturulmuştur. Bağımlı değişkenler olarak genelkabul edilebilirlik, tekstürel sertlik, renk farkı (delta E) ve yayılma oranı seçilmiştir. Yapılan bu optimizasyonçalışmasından elde edilen verilere göre; %7 mısır nişastası, %8 mısır unu, %40 pirinç unu ve %45 patates nişastasıkarışımı kullanılarak kabul edilebilir kalitede glutensiz bisküvi üretilebileceği sonucuna ulaşılmıştır.

Optimization of Gluten-Free Cookie Flour Formulation by Using Response Surface Methodology

Soft wheat flour is the most important raw material in the production of cookies. But, celiac patients, because of their gluten intolerance, should not consume gluten containing cookies made from wheat flour. Therefore, in this study, it was aimed to form a suitable gluten-free cookie formulation (GFCF) with corn starch, corn flour, rice flour and potato starch. Ratios of these ingredients in formulation were determined by the response surface methodology. Before the construction of the GFCF experimental design, the lower and upper limits of the independent variables to be used in the formulation were determined as 5- 20%, 0-50% and 0-30% for corn flour, rice flour and corn starch, respectively. In the GFCF, the proportions were completed to 100% with potato starch. By using these values, the GFCF experimental design was established by the response surface methodology according to Box Behnken method. General acceptability, textural hardness, color difference (delta E) and spread ratio values were selected as dependent variables. According to the data obtained from this optimization study; a mixture of 7% corn starch, 8% corn flour, 40% rice flour and 45% potato starch was the best to produce gluten-free cookies with acceptable quality.

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