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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch
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Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch

机译：优化的无谷蛋白tulumba甜点荞麦粉和马铃薯淀粉

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摘要

Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients as it includes gluten. It is vital for the diet of these patients to produce different gluten-free products. In this study, buckwheat flour (BWF) and potato starch (PS) concentration, to be used in the gluten free tulumba dessert formulation, was optimised using the response surface methodology. Increasing the ratio of PS in the BWF-PS mixture caused a decrease in the hardness of the dessert samples and an increase in expansion, viscosity, adhesiveness, and yield of both the syrup including and not including samples. When considering the parameters used in the optimisation process, the optimum gluten free dessert formulation was found to be 175.87 g water, 0.13 g carboxy methyl cellulose, 2.20 g soy protein, 68.24 g BWF and 31.76 g PS. Some properties such as crispness and aftertaste of the samples prepared by this formulation were found to be very close to the control sample. However, tulumba desserts that include BWF had higher sensory scores than the control sample in terms of overall quality, flavour, symmetry, pore structure and appearance.
机译：在土耳其Tulumba甜点普遍首选;然而,它不能被乳糜泻患者它包括谷蛋白。这些病人产生不同无谷蛋白产品。面粉(BWF)和马铃薯淀粉(PS)浓度,使用的无谷蛋白tulumba甜点制定、优化使用响应表面的方法。BWF-PS混合物的减少造成的硬度的甜点样品和增加在扩张,粘度、粘性和产量包括和不包括的糖浆样本。优化过程中,最佳的无谷蛋白甜点配方被发现175.87 g羧甲基纤维素水,0.13 g、2.20 g大豆蛋白,68.24 g BWF和31.76 g PS。一些属性,如易碎和回味的这个配方的样品准备好发现控制样本非常接近。然而,tulumba甜点,包括BWF感官评分高于对照试样整体质量、口味、对称,毛孔结构和外观。

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