Gluten-free alternative cereal based product formulations and their production technologies.
Makaleler > Tam Makale · 2009
Yazarlar: Hilal İşleroğlu, Safiye Nur DİRİM, Figen ERTEKİN
GIDA - Journal of Food, Uluslararası, 2009, cilt 34, ss 29-36
Özet
Celiac is one of the most common food borne diseases that appears when the food containing gluten is consumed and the only effective treatment for celiac disease is a strict adherence to a gluten-free diet throughout the patients lifetime. Snack foods which are prepared by combinations of rice, corn, soy bean, pea and potato flours or their starches and produced by extrusion technology may be alternative to gluten free bakery products which are used in celiac patient’s diet. The starch portion of these cereals can be used as a major raw material in the production of snack foods obtained by extrusion cooking. The studies dealing with gluten-free products, involving a diverse approach which has included the use of starches, dairy products, gums and hydrocolloids, other non-gluten proteins, prebiotics and/or combinations to improve the structure, acceptability and mouth feel have received increasing attention in recent years. This review will emphasize the recent developments on formulations of gluten-free cereal based products to improve quality properties, together with formulations of snack food alternatives for celiac patients and extrusion cooking technology.