SavedAdd your journal

Journals / International Journal of Nature and Life Sciences / 2024 / Volume: 8 Issue: 2

Paliurus spina-christi Mill.: A New Alternative Flour on Gluten-Free Bread

Yavuz Yüksel(BALIKESIR UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING, FOOD ENGINEERING PR.)0000-0001-7960-578X
Hilal Sapmaz0000-0002-7393-9401
Selami Selvi(BALIKESİR ÜNİVERSİTESİ, ALTINOLUK MESLEK YÜKSEKOKULU, TEKNİK PROGRAMLAR BÖLÜMÜ, TIBBİ VE AROMATİK BİTKİLER PR.)
Pages
—
Publication Date
2024-12-30
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results showed that the ash, protein, and dietary fiber content of the bread obtained from P. spina-christi were higher than the other gluten-free breads.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Gluten is an essential protein in bakery products made from wheat flour.
📊
Key Findings & Data:This plant has been studied as an alternative to gluten-free bread (less than 5 ppm gluten).
💡
Conclusion & Impact:The results showed that the ash, protein, and dietary fiber content of the bread obtained from P. spina-christi were higher than the other gluten-free breads.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Paliurus spina-christi · gluten · ethnobotany

Abstract

Gluten is an essential protein in bakery products made from wheat flour. Gluten fraction forms skeletal structures in bakery products, especially bread. However, some people can cause problems called gluten intolerance or celiac disease. For this reason, research on products that are alternatives to gluten-free foods continues daily. In this study, fruits of Paliurus spina-christi Mill. species were used. This plant has been studied as an alternative to gluten-free bread (less than 5 ppm gluten). The bread was produced from the flour obtained by grinding the ripe fruits of the P. spina-christi. Quality parameters and heavy metal contents of these flour and bread samples were investigated. Comparisons were made with commercially available gluten-free breads. Energy, protein, moisture, ash, dietary fiber, carbohydrate, gluten, fat, heavy metal contents in bread of P. spina-christi were investigated. The results showed that the ash, protein, and dietary fiber content of the bread obtained from P. spina-christi were higher than the other gluten-free breads. It has been shown that the amounts of heavy metals are lower than the amounts tolerated by humans. The study revealed that bread made from flour obtained from P. spina-christi could be an alternative to gluten-free products. In this study, a method of flour and bread production and quality parameters of P. spina-christi was tried for the first time. In addition, it will likely be an alternative to the studies on gluten-free bakery products.

🔖

Cite This Article

Yüksel, Y., Sapmaz, H., Selvi, S. (2024). Paliurus spina-christi Mill.: A New Alternative Flour on Gluten-Free Bread. International Journal of Nature and Life Sciences, Volume: 8 Issue: 2. https://doi.org/10.47947/ijnls.1543771

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (70)

  1. Adıgüzel, E. (2019). Siyez buğdayı (Triticum monococcum) çölyak hastaları için alternatif olabilir mi? Sağlık Bilimleri Dergisi, 28 (1), 27-32.
  2. Alatürk, F., Alpars, T., Gökkuş, A., Coşkun, E., & Akbağ., H. İ. (2014). Bazı çalı türlerinin besin maddesi içeriklerinin mevsimsel değişimi. ÇOMÜ Ziraat Fakültesi Dergisi, 2 (1), 133-141.
  3. Anonymous, (1995). The Determination of Nitrogen According to Kjeldahl Using Block Digestion and Steam Distilation. Tecator AB Sweden; Tecator Application Note AN 300, pp.1-11.
  4. Anonymous. (2008). Türk Gıda Kodeksi Gıda Maddelerindeki Bulaşanların Maksimum Limitleri Hakkında Tebliğ. Resmi Gazete, 17 Mayıs 2008, Sayı: 26879.
  5. Anonymous, (2012). Türk Gıda Kodeksi Gluten Intoleransı Olan Bireylere Uygun Gıdalar Tebliği, no: 2012/4 Resmi Gazete 04.01.2012 - Sayı: 28163.
  6. Anonymous, (2013). Türk Gıda Kodeksi, Buğday Unu Tebliği, Tarım, Gıda ve Hayvancılık Bakanlığı Tebliği, no: 201/19. Resmi Gazete, 2 Nisan 2013 - Sayı: 28606.
  7. AOAC, (1995). Official Methods of Analysis of AOAC International. 2 Vol. 16th edition. Arlington, VA, USA; Association of Analytical Communities.
  8. AOAC, (1998). Official Methods of Analysis. Arlingo, VA., USA; Association of Analitical Chemists.
  9. AOAC, (2000). Official Methods of Analysis of AOAC International. 17th ed. 40, 1-3.
  10. AOAC, (2010). International Official Methods of Analysis, Total Solids (total) and Moisture in Flour Air Oven Method, Germany; 925.10, Behr Distillation Unit-S5.
  11. Ayar, A., Sert, D., & Akin, N. (2009). The trace metal levels in milk and dairy products consumed in Middle Anatolia-Turkey. Environmental Monitoring and Assessment, 152, 1-12.
  12. Bascunan, K. A., Vespa, M. C., & Araya, M. (2017). Çölyak hastalığı: Glutensiz diyetin anlaşılması. Avrupa Beslenme Dergisi, 56 (2), 449-459.
  13. Beck, M. (2011). Clues to gluten sensitivity. Wall Street Journal, (online article, accessed Septembermber, 15, 2023). http://online.wsj.com/article/SB10001424052748704893604576200393522456636.html.
  14. Bernardi, C., Sanchez, Freyre, H., & Osella, C. (2010). Gluten-free bread formulated with Prospis ruscifolia (vinal) seed and corn flours. International Journal of Food Sciences and Nutrition, 61 (3), 245-255. https://doi.org/10.3109/09637480903373336
  15. Bilgiçli, N., & Soylu, S. (2016). Buğday ve un kalitesinin sektörel açıdan değerlendirilmesi. Bahri Dağdaş Bitkisel Araştırma Dergisi, 5 (2), 58-67.
  16. Blanco, C. A., Ronda, F., Pérez, B., & Pando, V. (2011). Improving gluten-free bread quality by enrichment with acidic food additives. Food Chemistry, 127 (3), 1204-1209. https://doi.org/10.1016/j.foodchem.2011.01.127
  17. Bonfil, D. J., Karnieli, A., Raz, M., Mufradi, I., Asido, S., Egozi, H., Hoffman, A., & Schmilovitch, Z., (2004). Decision support system for improving wheatgrain quality in The Mediterranean area of Israel. Field Crops Research, 89, 153–163. https://doi.org/10.1016/j.fcr.2004.01.017
  18. Chemists, A. A. (1990). Official Methods of Analysis. Vol 1, Arlington, VA., USA; 15th ed AOAC.
  19. Churruca, I., Larretxi, I., & Lasa, A. (2017). Gluten-Free Diet: Nutritional Status And Dietary Habits of Celiac Patients. In: Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease, p. 79-94.
  20. Çatak, J. (2019). Ülkemizde tüketilen bazı gıda ürünleri ile bisküvilerin glisemik indekslerinin in vitro yöntemlerle belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi, (16), 940-947. https://doi.org/10.31590/ejosat.605008
  21. Çığ, F., Sönmez, F., & Erman, M. (2020). Van merkez ve ilçelerinde buğday ve yetiştiriciliği yapılan alanların ağır metal içeriklerinin belirlenmesi. ISPEC Journal of Agricultural Sciences, 4 (1), 113-124. https://doi.org/10.46291/ISPECJASvol4iss1pp113-124
  22. Demirci, M. (2011) Beslenme. 5. Baskı., İstanbul: Gıda Teknolojisi Derneği.
  23. Duffus, J. H. (2002). Heavy metals a meaningless term? IUPAC Technical Report. Pure and Applied Chemistry, 74, 793-807. https://doi.org/10.1351/pac200274050793
  24. Elgün, A., & Ertugay, Z. (1995). Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi, Erzurum; Yayın No: 297, (2. Baskı) s 481.
  25. Ertugay, Z., Elgün, A., & Koca, A. F. (1988). Bitkisel kaynaklı katı ve sıvı shorteningler ile yüzeyaktif madde kombinasyonlarının ekmek içi özellikleri ve bayatlaması üzerine etkileri. Gıda, 13 (5), 323-330.
  26. Falch, E., Overrie, I., Solberg, C., & Slizyte, R. (2010). Composition and Calories. In: L. M. L., Nollet, and F. Toldrá, (Eds), Seafood and Seafood Product Analysis. Part III (Chapter 16), pp. 257-288. New York; CRC Press. Taylorand Francies Group. Boca Raton.
  27. Fernández, C. B., Varela-Moreiras, G., Úbeda, N., & Alonso-Aperte, E. (2019). Nutritional status in Spanish children and adolescents with celiac disease on a gluten free diet compared to non-celiac disease controls. Nutrients, 11 (10), 2329. https://doi.org/10.3390/nu11102329
  28. Gallagher, E., Gomorley, T. R., & Arendt. E. K. (2003). Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56, 153-161. https://doi.org/10.1016/S0260-8774(02)00244-3
  29. Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15 (3-4),143-152. https://doi.org/10.1016/j.tifs.2003.09.012
  30. Gharibzahedi, S. M. T., & Jafari, S. M. (2017). The ımportance of minerals in human nutrition: bioavailability, food fortification, processing effects and nanoencapsulation. Trends in Food Science and Technology, 62, 119-132. https://doi.org/10.1016/j.tifs.2017.02.017
  31. Guandalini, S., & Discepolo, V. (2016). Celiac Disease: In Textbook of Pediatric Gastroenterology, Hepatology and Nutrition, p.453-469.
  32. Habel, L. (2017). Celiac Disease: Data from the National Health and Nutrition Examination Survey 2009-2014 (Doctoral dissertation).
  33. Hayıt, F., & Gül, H. (2017). Çölyak ve çölyak hastaları için üretilen ekmeklerin kalite özellikleri. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7 (1), 163-169.
  34. Hopman, E., Dekking, L., Blokland, M. L., Wuisman, M., Zuijderduin, W., Koning, F., & Schweizer, J. (2008). Tef in the diet of celiac patients in The Netherlands. Scandinavian Journal of Gastroenterology, 43 (3), 277-282. https://doi.org/10.1080/00365520701714871
  35. Hosseini, S. M., Soltanizadeh, N., Mirmoghtadaee, P., Banavand, P., Mirmoghtadaie, L., & Shojaee-Aliabadi, S. (2018). Gluten-free products in celiac disease: Nutritional and technological challenges and solutions. Journal of Research in Medical Sciences, 23, 109. https://doi.org/10.4103/jrms.JRMS_666_18
  36. JECFA, (2009). Evaluation of Certain Veterinary Drug Residues in Food: Seventieth Report Of The Joint FAO/WHO expert committee on food additives, Vol. 70, World Health Organization.
  37. Jenkins, D. J., Kendall, C. W., Augustin, L. S., Franceschi, S., Hamidi, M., Marchie, A., Jenkins, A. L., & Axelsen, M. (2002). Glycemic index: overview of implications in health and disease. The American Journal of Clinical Nutrition, 76 (1), 266-273. https://doi.org/10.1093/ajcn/76/1.266S
  38. Jnawali, P., Kumar, V., & Tanwar, B. (2016). Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 5 (4), 169-176. https://doi.org/10.1016/j.fshw.2016.09.003
  39. Juhász, A., Colgrave, M. L., & Howitt, C. A. (2020). Developing gluten-free cereals and the role of proteomics in product safety. Journal of Cereal Science, 93, 102932. https://doi.org/10.1016/j.jcs.2020.102932
  40. Juliano, B. O., & Hicks, P. A. (1996). Rice functional properties and rice food products. Food Reviews International, 12 (1), 71-103. https://doi.org/10.1080/87559129609541068
  41. Kahraman, G., Harsa, S., Lucisano., & M., Cappa, C. (2018). Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours. LWT-Food Science and Technology, 98, 276-282. https://doi.org/10.1016/j.lwt.2018.08.040
  42. Kihlberg, I., Johansson, L., Kohler, A., & Risvik, E. C. (2004). Sensory qualities of whole wheat pan bread: influence of farming system, year of harvest and baking technique. Journal of Cereal Science, 39, 67-84. https://doi.org/10.1016/S0733-5210(03)00067-5
  43. Kurşunel, A. L. (1997). Un fabrikalarında otomasyon ve un kalitesine etkileri. Türkiye 2. Değirmencilik Sanayii ve Teknolojisi Sempozyumu Bildiri Kitabı, 28-30 Mayıs 1997, s. 45-52. Konya.
  44. Mader, P., Hahn, D., Dubos, D., Gunst, L., Alfoldi, T., Bergmann, H., Oehme, M., Amado, R., Schneider, H., Graf, U., Velimirov, A., Fliebbach, A., & Niggli, U. (2007). Wheat quality in organic and conventional farming: Results of a 21-year field experiment. Journal of the Science of Food and Agriculture, 87, 1826-1835. https://doi.org/10.1002/jsfa.2866
  45. Moongngarm, A., Moontree, T., Deedpinrum, P., & Padtong, K. (2014). Functional properties of brown rice flour as affected by germination. APCBEE Procedia, 8, 41-46. https://doi.org/10.1016/j.apcbee.2014.01.077
  46. Nabrzyski, M. (2007). Functional Role of Some Minerals in Foods. In: Szefer, P., Nriagu J. O. Mineral Components in Foods. Boca Raton: CRC Press, pp. 123-127. Norambuena, A., Quintiliano, D., & Araya, M. (2021). Gluten-free foods and their contribution to total diet in patients with celiac disease. International Journal, 9 (1), 16-22. https://doi.org/10.12691/ijcd-9-1-3
  47. Novotni, D., Cukelj, N., Smerdel, B., Bituh, M., Dujmic, F., & Curic, D. (2012). Glycemic index and firming kinetics of partially baked frozen gluten free bread with sourdough. Journal of Cereal Science, 55, 120-125. https://doi.org/10.1016/j.jcs.2011.10.008
  48. Özkaya, H., Seçkin, R., & Ercan, R. (1984). Bazı ekmeklik buğdayların un, bonkalite, razmol ve kepeklerinin kimyasal bileşimleri ile mineral elementleri üzerinde araştırmalar. Gıda, 9 (2),125-131.
  49. Paz, G. M., King, J. M., Prinyawiwatkul, W., Tyus, C.M., & Aleman, R. J. (2020). High‐protein rice flour in the development of gluten‐free muffins. Journal of Food Science, 85 (5), 1397-1402. https://doi.org/10.1111/1750-3841.15140
  50. Phimolsiripol, Y., Mukprasirt, A., & Schoenlechner, R. (2012). Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. Journal of Cereal Science, 56 (2), 389-395. https://doi.org/10.1016/j.jcs.2012.06.001
  51. Reilly, C. (2007). Pollutants in Food — Metals and Metalloids In: Szefer P, Nriagu J. O., Mineral Components in Foods. Boca Raton: CRC Press, pp. 363. ISBN-13: 978-0-8493-2234-1.
  52. Polat, R., Selvi, S., Çakılcıoğlu, U., & Açar, M. (2012). Investigations of ethnobotanical aspect of wild plants sold in Bingöl (Turkey) local markets. Biological Diversity and Conservation, 5 (3), 155-161.
  53. Sabanis, D., Papadakis, S., & Tzia, C. (2008). Effect of different raisin juice preparations on selected properties of gluten-free bread. Food Bioprocess Technology, 1, 374-383. https://doi.org/10.1007/s11947-007-0027-9
  54. Sabanis, D., Lebesi, D., & Tzia, C. (2009). Development of fibre-enriched guten-free bread: A response surface methodology study. International Journal of Food Sciences and Nutrition, 60 (54), 174-190. https://doi.org/10.1080/09637480902721196
  55. Selvi, S., Dağdelen, A., & Kara, S. (2013). Kazdağlarından (Balıkesir-Edremit) toplanan ve çay olarak tüketilen tıbbi ve aromatik bitkiler. Tekirdağ Ziraat Fakültesi Dergisi, 10 (2), 26-33.
  56. Serencam, H., Arslaner, A., & Köse, M. (2018). Civil peynirde ağir metal kontaminasyon kaynaği ve düzeyenin belirlenmesi üzerine bir araştırma. NWSA Engineering Sciences, 13 (1), 21-26.
  57. Syage, J. A., Kelly, C. P., Dickason, M.A., Ramirez, A.C., Leon, F., Dominguez, R., & Sealey-Voyksner, J. A. (2018). Determination of gluten consumption in celiac disease patients on a gluten-free diet. The American Journal of Clinical Nutrition, 107 (2), 201-207. https://doi.org/10.1093/ajcn/nqx049
  58. Szefer, P., & Grembecka, M. (2007). Mineral Components in Foods of Animal Origin and in Honey. In: Szefer, P, Nriagu, J. O. Mineral Components in Foods. Boca Raton: CRC Press, pp.163-174.
  59. Tahir, H., Bhatti, S., Khursheed, T., & Jaffar, M. (2021). Celiac Disease, Nutrition, and Children: A case study. Clinical Medicine Case Series, 5, 1215.
  60. Torbica, A., Hadnađev, M., & Dapčević, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 24 (6-7), 626-632. https://doi.org/10.1016/j.foodhyd.2010.03.004
  61. TSE, (2010). TS EN ISO 2171, Tahıllar, Baklagiller ve Yan Ürünleri - Yakılarak Kül Veriminin Tayini. Ankara; Türk Standartı, Türk Standartları Enstitüsü.
  62. TSE, (2012). TS EN ISO 712, Tahıl ve Tahıl Ürünleri - Rutubet Muhtevası Tayini. Türk Standartı, Ankara; Türk Standartları Enstitüsü.
  63. Tümer, E, & Özer, S. (2018). Bazı fonksiyonel ürünlerin glutensiz ekmek üretiminde ekmek nitelikleri üzerine etkisi. Çukurova Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 36, 6.
  64. Udachan, I., & Sahoo, A. K. (2017). Quality evaluation of gluten free protein rich broken rice pasta. Journal of Food Measurement and Characterization, 11 (3), 1378-1385.
  65. Sarı, U., & Tiryaki, İ. (2018). Alternatif tahıl: Eskinin unutulmuş yeni bitkisi tef (Eragrostis tef [Zucc.] Trotter). Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 21 (3), 447-456.
  66. Wong, J. M. W., Josse, A. R., Augustin, L., Saxena, N., Chiavaroli, L., Kendall, C. W. C., & Jenkins, D. J. A. (2010). Chapter 17 - Implications of the Glycemic Index in Obesity. Obesity Prevention, 219-230. San Diego: Academic Press. https://doi.org/10.1016/B978-0-12-374387-9.00017-9
  67. Yılmaz, Y., & Doğan, İ. S. (2015). Glutensiz ekmek karışımların kalite ve bileşenler yönünden değerlendirilmesi, Gıda. 40 (6), 335-342. https://doi.org/10.15237/gida.GD15023
  68. Yıldırım, E. (2020). Çölyak hastalığı ve glutensiz besleme. Genel Sağlık Bilimleri Dergisi, 2 (3), 175-187. https://doi.org/10.51123/jgehes.2020.8
  69. Zanetti, S., Winzeler, M., Feuillet, C., Keller, B., & Messmer, M. (2001). Genetic analysis of breadmaking quality in wheat and spelt. Plant Breeding, 120, 13-19. https://doi.org/10.1046/j.1439-0523.2001.00552.x
  70. Zafar, M. H., & Fatima, M. (2018). Efficiency comparison of organic and inorganic minerals in poultry nutrition: A review. PSM Veterinary Research, 3 (2), 53-59.