DEVELOPING A RECIPE AND TECHNOLOGY FOR MAKING GLUTEN-FREE DESSERTS FOR PATIENTS WITH CELIAC DISEASE
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| Titel: | DEVELOPING A RECIPE AND TECHNOLOGY FOR MAKING GLUTEN-FREE DESSERTS FOR PATIENTS WITH CELIAC DISEASE |
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| Autoren: | T. Brykova |
| Quelle: | Zernovì Produkti ì Kombìkorma, Vol 25, Iss 2, Pp 4-10 (2025) |
| Verlagsinformationen: | Odesa National University of Technology, 2025. |
| Publikationsjahr: | 2025 |
| Schlagwörter: | potato starch, millet flour, Plant culture, gluten-free sponge cake, tapioca starch, rice flour, amaranth flour, celiac disease, SB1-1110 |
| Beschreibung: | The article presents the results of an experimental study aimed at developing and optimizing recipes for biscuit desserts adapted for people with celiac disease. The relevance of the topic is due to the growing prevalence of gluten intolerance diseases, including celiac disease, both in Ukraine and around the world. Therefore, it is necessary to create high quality gluten-free food products, which are not inferior to traditional analogues in terms of organoleptic, structural and mechanical properties. The main raw material used is rice flour, the most common gluten-free ingredient, as well as its blends with amaranth and millet flour, which have a higher nutritional value due to the content of proteins, trace elements and biologically active compounds. Potato and tapioca starches were added to the formulations at different concentrations to improve the consistency, structure and moisture retention of the dough. As part of the study, the water absorption capacity of rice, amaranth, and millet flours was determined, the physicochemical parameters of the finished products (moisture content, porosity, specific volume) were evaluated, and organoleptic analysis was performed. The results analysis showed that the addition of 10-20% of amaranth or millet flour to rice flour in combination with 510% of tapioca or potato starch allows to obtained products with satisfactory sensory characteristics, soft texture, uniform porosity and stable shape after baking. The introduction of amaranth flour into the gluten-free mix increased the nutritional value of the finished products by increasing the content of complete protein, iron, magnesium, calcium and fiber, and gave the products a characteristic pleasant nutty taste. The addition of tapioca starch to the biscuit recipe contributed to the improvement of such indicators as tenderness and uniformity of structure, aroma and taste characteristics. The results obtained indicate the feasibility of using these ingredients in the formulations of gluten-free confectionery products for functional purposes. The proposed compositions can be used in the industrial and small-scale production of food products for consumers with celiac disease and other forms of gluten enteropathy. |
| Publikationsart: | Article |
| ISSN: | 2411-3921 2313-478X |
| DOI: | 10.15673/gpmf.v25i2.3123 |
| Zugangs-URL: | https://doaj.org/article/45dc17b48d13412888e616a16989137d |
| Dokumentencode: | edsair.doi.dedup.....f07650f80782ee4cc490feb7c3ba3e80 |
| Datenbank: | OpenAIRE |
Nájsť tento článok vo Web of Science | Abstract: | The article presents the results of an experimental study aimed at developing and optimizing recipes for biscuit desserts adapted for people with celiac disease. The relevance of the topic is due to the growing prevalence of gluten intolerance diseases, including celiac disease, both in Ukraine and around the world. Therefore, it is necessary to create high quality gluten-free food products, which are not inferior to traditional analogues in terms of organoleptic, structural and mechanical properties. The main raw material used is rice flour, the most common gluten-free ingredient, as well as its blends with amaranth and millet flour, which have a higher nutritional value due to the content of proteins, trace elements and biologically active compounds. Potato and tapioca starches were added to the formulations at different concentrations to improve the consistency, structure and moisture retention of the dough. As part of the study, the water absorption capacity of rice, amaranth, and millet flours was determined, the physicochemical parameters of the finished products (moisture content, porosity, specific volume) were evaluated, and organoleptic analysis was performed. The results analysis showed that the addition of 10-20% of amaranth or millet flour to rice flour in combination with 510% of tapioca or potato starch allows to obtained products with satisfactory sensory characteristics, soft texture, uniform porosity and stable shape after baking. The introduction of amaranth flour into the gluten-free mix increased the nutritional value of the finished products by increasing the content of complete protein, iron, magnesium, calcium and fiber, and gave the products a characteristic pleasant nutty taste. The addition of tapioca starch to the biscuit recipe contributed to the improvement of such indicators as tenderness and uniformity of structure, aroma and taste characteristics. The results obtained indicate the feasibility of using these ingredients in the formulations of gluten-free confectionery products for functional purposes. The proposed compositions can be used in the industrial and small-scale production of food products for consumers with celiac disease and other forms of gluten enteropathy. |
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| ISSN: | 24113921 2313478X |
| DOI: | 10.15673/gpmf.v25i2.3123 |