FARKLI UN BİLEŞİMLERİNİN TERMAL ÖZELLİKLERİ İLE GLİSEMİK İNDEKS DEĞERLERİNİN BELİRLENMESİ VE GLUTENSİZ EKMEK YAPIMINDAKİ PERFORMANSLARI

Çalışmanın amacı glutensiz pirinç, kestane, nohut ve fasulye unlarının termal özellikleri ile tahmini glisemik indeks değerlerinin belirlenmesidir. Bu kapsamda kestane, nohut ve fasulye unları pirinç unu ile farklı oranlarda (0/100, 25/75, 50/50) karıştırılarak glutensiz ekmekler üretilmiştir. Çalışmada direkt hamur metodu kullanılmıştır. Çalışma sonuçları, fasulye ununun glisemik indeks değerinin diğer unlara göre daha düşük olduğunu göstermiştir. Glutensiz ekmeklerin tekstür analizi sonuçları, 8 günlük depolamanın sonunda en sert ekmeklerin sırasıyla kestane-pirinç unundan (50:50) elde edilmiş ekmekler ve pirinç unundan elde edilmiş ekmekler olduğunu göstermiştir. Kestane-pirinç unundan (25:75) elde edilmiş ekmeklerin hacmi diğer glutensiz ekmeklerden daha yüksek bulunmuştur. Yapılacak yeni çalışmalarda, özellikle glutensiz nohut ve fasulye unlarından elde edilen ekmeklerin duyusal özelliklerinin geliştirilmesi üzerine odaklanılması uygun olacaktır. 

THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES

This study aimed to investigate thermal properties and estimated glycemic index of various gluten-free flours (rice, chestnut, chickpea and bean). Gluten-free bread was prepared by mixing chestnut, chickpea and bean flours with rice flour at different ratio (0:100, 25:75, 50:50) using straight dough bread making process. Bean flour reflected the lower estimated glycemic index as compared to the other gluten-free flours. The chestnut-rice flour (50:50) bread exhibited the highest texture firmness after 8 days of storage, followed by the rice flour bread. Chestnut-rice flour (25:75) bread was the swellest comparatively. Future studies may be focused on developing the sensorial characteristics of gluten-free breads prepared from chickpea and bean flours.

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Gıda-Cover
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1976
  • Yayıncı: Prof. Dr. İbrahim ÇAKIR
Sayıdaki Diğer Makaleler

BAZI YENİLEBİLİR KAPLAMA UYGULAMALARININ YEMEYE HAZIR AMASYA ELMASININ KALİTESİNE ETKİLERİ

Şeyda KARAGÖZ, Aslıhan DEMİRDÖVEN

ÜNİVERSİTE ÖĞRENCİLERİNİN PROBİYOTİK BİLGİ DÜZEYİ VE TÜKETİM DURUMLARININ BELİRLENMESİ

Tuba Eda ARPA ZEMZEMOĞLU, Elanur ULUDAĞ, Sevda UZUN

PİŞİRME METODLARININ SIĞIR LONGISSIMUS DORSI KASININ ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Çiğdem AŞÇIOĞLU, Ramazan ŞEVİK

KASTAMONU SARIMSAĞINDAN MİKRODALGA DESTEKLİ CLEVENGER SİSTEMİYLE ELDE EDİLEN YAĞIN UÇUCU BİLEŞENLERİNİN VE ANTİOKSİDAN AKTİVİTESİNİN BELİRLENMESİ

Özge SÜFER, Fuat BOZOK

FARKLI UN BİLEŞİMLERİNİN TERMAL ÖZELLİKLERİ İLE GLİSEMİK İNDEKS DEĞERLERİNİN BELİRLENMESİ VE GLUTENSİZ EKMEK YAPIMINDAKİ PERFORMANSLARI

Aslı YILDIRIM, Hilal ŞAHİN NADEEM

KOVANLARDAN VE MARKETLERDEN ALINAN BALLARDAKİ ANTİOKSİDAN AKTİVİTE VE HİDROKSİMETİLFURFURAL (HMF) DÜZEYLERİNİN KARŞILAŞTIRILMASI

Serap ÜNÜBOL AYPAK, Aslıhan İNCİ, Sema BAKIRCI, Evrim DERELİ FİDAN, Mert SOYSAL

YAZILI, GÖRSEL VE SOSYAL MEDYADA GIDA İLE İLGİLİ BİLGİ KİRLİLİĞİNİN HALKIN GIDA TERCİHİ ÜZERİNE ETKİLERİ

KÜBRA SAĞLAM, Tuncay GÜMÜŞ

VURGULU ELEKTRİK ALAN TEKNİĞİNİN NATÜREL ZEYTİNYAĞININ ÜRETİM VERİMİ İLE KİMYASAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRİLMESİ

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Ayşe ÖZYILMAZ

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