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Çölyak hastalığı kronik bir bağırsak hastalığı olup, gluten tüketilmesi sonucu semptomlar ortaya çıkmaktadır. Çölyak hastalığının en etkili tedavi yöntemi glutenin diyetten çıkarılmasıdır. Çölyak hastalarında görülen emilim bozuklukları ve makro-mikro besin ögesi eksiklikleri göz önünde bulundurulduğunda piyasadaki ürünlerin besin içeriklerinin zenginleştirilmesi kişinin hayat kalitesinin yükselmesine katkıda bulunur. Ayrıca, gluten fırıncılık ürünlerinde önemli bir yere sahiptir ve glutenin çıkarılması ile aynı özelliklere sahip ürün üretmek oldukça zordur. Bu sebeple, glutensiz ürünlerin hem teknolojik özelliklerinin iyileştirilmesi hem de besleyici değerinin arttırılması önem kazanmaktadır. Glutene alternatif olarak kullanılan protein kaynakları, istenilen hamur yapısının oluşmasında, pişme sonrası renk, görünüş, tekstür ve lezzet gibi kalite özelliklerinin iyileştirilmesinde önemli bir rol oynar. Glutensiz ürünlerle yapılan çalışmalarda viskoelastiklik, besin içeriği, hamur sıkılığı, renk-tat-koku kabul edilebilirliği konularında çok fazla çalışma yapılmıştır. En çok kullanılan alternatif kaynaklar ise süt proteinleri, yumurta albümini ve bitkisel proteinlerdir. Ancak son yıllarda yüksek protein içeriklerinin yanı sıra yüksek miktarda biyoaktif madde içeren algler ve yenilebilir böcekler de glutene alternatif olarak kullanılmaya başlanmıştır. Bu derlemede glutensiz ürün üretiminde kullanılabilecek alternatif protein kaynakları ve bunların glutensiz ürünlerin besin içeriklerine ve teknolojik özelliklerine sağladığı katkılar ile ilgili bilgi verilmesi amaçlanmıştır.
Cervical disease is a chronic intestinal disease, and symptoms arise as a result of gluten consumption. The most effective method of the disease is to remove gluten from the diet. When taken into account the emission disorders and macro-micro-nutrition deficiencies seen in malaria patients, the enrichment of the nutrients of the products on the market contributes to the improvement of the quality of life of the person. Also, it has an important place in the gluten oven products and it is quite difficult to produce products with the same properties as the gluten extraction. Therefore, it is important to improve both the technological characteristics of gluten-free products and to increase their nutritional value. Protein sources used as an alternative to gluten play an important role in the formation of the desired pasta structure, improving the quality characteristics such as color, appearance, texture and taste after cooking. Studies on gluten-free products have done a lot of studies on viscoelastice, nutrient content, pasta stretch, color-touch-smell acceptability. The most commonly used alternative sources are milk proteins, egg albums and plant proteins. However, in recent years, algae with high protein content as well as high amounts of bioactive substances and feverable insects have also begun to be used as a gluten alternative. This collection aims to provide information on the alternative sources of protein that can be used in the production of gluten-free products and their contribution to the nutrient and technological characteristics of gluten-free products.
Celiac disease is a chronic intestinal disease which occur as a result of gluten consuming. The most effective treatment for celiac disease is the elimination of gluten from the diet. Considering the malabsorption and macro-micro nutrient deficiencies, enrichment of nutrient composition in the gluten-free products can significantly increase the life quality of celiac patients. Moreover, gluten is main structure-forming protein in dough and it is very difficult to obtain gluten-free products with the same properties without gluten. Therefore, both improving the technological properties and increasing nutritional value have been gained importance. Alternative protein sources play an important role for the formation of the desired dough structure and improvement of quality characteristics like color, appearance, texture and flavor after baking. Viscoelasticity, nutrient content, dough firmness and color-taste-fragrance acceptability of gluten-free products have been studied by several researchers. The most commonly used gluten alternatives are milk proteins, egg albumin and vegetable proteins. Recently, algae and edible insects, which contain high protein as well as high amounts of bioactive compounds, have been used as an alternative to gluten. In this review, it is aimed to give information about protein alternatives to gluten and their contributions to the nutritional value and technological properties of gluten-free products.
Field : Fen Bilimleri ve Matematik; Mühendislik
Journal Type : Uluslararası
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