Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients

Basit Öğe Kaydı
dc.authorid0000-0003-2084-7076en_US
dc.authorscopusid57223110190en_US
dc.authorscopusid57223108522en_US
dc.contributor.authorParlak, Özen
dc.contributor.authorDündar, Ayşe Neslihan
dc.date.accessioned2022-05-16T07:44:43Z
dc.date.available2022-05-16T07:44:43Z
dc.date.issued2021en_US
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise starch, stabilisers, salt, sodium bicarbonate, protein-reduced milk powder, and sunflower oil. Different cookies were made by adding raisins (R), dried black currants (Cu), dried dates (D), dried apples and cinnamon (A) separately. In cookies, two different stabilisers were calculated according to starch weight [pectin (P): 0.15%, glycerol monostearate (GMS, G): 0.4%]. The effects of stabilisers and dried fruits on the physicochemical and sensory properties of cookies were investigated. The protein content was significantly higher (P < 0.05) in the cookies including R with pectin (PR), Cu with pectin (PCu), and A with pectin (PA). The amount of phenylalanine (Phe) was significantly higher (P < 0.05) in PR. The values of dietary fibre were the highest in the A cookies, while the lowest values appeared in the control (C). In the sensory evaluation (appearance, tasting properties, and affordability), it was found that PD (pectin with dries dates) was chosen as the best cookie (P < 0.05).en_US
dc.identifier.doi10.17221/145/2020-CJFSen_US
dc.identifier.endpage34en_US
dc.identifier.issn12121800
dc.identifier.issue1en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage29en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1978
dc.identifier.volume39en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorParlak, Özen
dc.institutionauthorDündar, Ayşe Neslihan
dc.language.isoenen_US
dc.publisherCzech Academy of Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCeliac diseaseen_US
dc.subjectCookieen_US
dc.subjectDried fruitsen_US
dc.subjectStabiliseren_US
dc.titleProduction of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patientsen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Production-of-low-protein-and-glutenfree-cookies-for-phenylketonuria-PKU-andor-celiac-patientsCzech-Journal-of-Food-Sciences.pdf
Boyut:
337.72 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Yayın Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu