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Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
Food Sci Technol Int. 2016 Jul; 22(5):410-9.FS

Abstract

Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour.

Authors+Show Affiliations

Department of Food Engineering, Faculty of Engineering-Architecture, Yuzuncu Yıl University, Tuşba Van, Turkey isdogan@yyu.edu.tr.Department of Food Engineering, Faculty of Engineering, Igdır University, Iğdır, Turkey.Department of Food Engineering, Faculty of Engineering-Architecture, Yuzuncu Yıl University, Tuşba Van, Turkey.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26446284

Citation

Dogan, Ismail Sait, et al. "Optimization of Corn, Rice and Buckwheat Formulations for Gluten-free Wafer Production." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 22, no. 5, 2016, pp. 410-9.
Dogan IS, Yildiz O, Meral R. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production. Food Sci Technol Int. 2016;22(5):410-9.
Dogan, I. S., Yildiz, O., & Meral, R. (2016). Optimization of corn, rice and buckwheat formulations for gluten-free wafer production. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 22(5), 410-9. https://doi.org/10.1177/1082013215610981
Dogan IS, Yildiz O, Meral R. Optimization of Corn, Rice and Buckwheat Formulations for Gluten-free Wafer Production. Food Sci Technol Int. 2016;22(5):410-9. PubMed PMID: 26446284.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of corn, rice and buckwheat formulations for gluten-free wafer production. AU - Dogan,Ismail Sait, AU - Yildiz,Onder, AU - Meral,Raciye, Y1 - 2015/10/06/ PY - 2015/07/13/received PY - 2015/09/14/accepted PY - 2015/10/9/entrez PY - 2015/10/9/pubmed PY - 2017/2/22/medline KW - Gluten-free wafer KW - corn flour KW - optimization KW - rice flour and buckwheat flour SP - 410 EP - 9 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 22 IS - 5 N2 - Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/26446284/Optimization_of_corn_rice_and_buckwheat_formulations_for_gluten_free_wafer_production_ DB - PRIME DP - Unbound Medicine ER -