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Journals / Gıda / 2019 / Cilt: 44 - Sayı: 1

THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES

FARKLI UN BİLEŞİMLERİNİN TERMAL ÖZELLİKLERİ İLE GLİSEMİK İNDEKS DEĞERLERİNİN BELİRLENMESİ VE GLUTENSİZ EKMEK YAPIMINDAKİ PERFORMANSLARI

Aslı YILDIRIM
Hilal ŞAHİN NADEEM
Journal
Gıda
Pages
143–152
Publication Date
2019-02-15
DOI
—
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AI Summary & Key Takeaways

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

Future studies may be focused on developing the sensorial characteristics of gluten-free breads prepared from chickpea and bean flours.

📌 3 Key Takeaways

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Objective & Hypothesis:This study aimed to investigate thermal properties and estimated glycemic index of various gluten-free flours (rice, chestnut, chickpea and bean).
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Key Findings & Data:Gluten-free bread was prepared by mixing chestnut, chickpea and bean flours with rice flour at different ratio (0:100, 25:75, 50:50) using straight dough bread making process.
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Conclusion & Impact:Future studies may be focused on developing the sensorial characteristics of gluten-free breads prepared from chickpea and bean flours.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Fasulye unu · glisemik indeks · glutensiz

Abstract

This study aimed to investigate thermal properties and estimated glycemic index of various gluten-free flours (rice, chestnut, chickpea and bean). Gluten-free bread was prepared by mixing chestnut, chickpea and bean flours with rice flour at different ratio (0:100, 25:75, 50:50) using straight dough bread making process. Bean flour reflected the lower estimated glycemic index as compared to the other gluten-free flours. The chestnut-rice flour (50:50) bread exhibited the highest texture firmness after 8 days of storage, followed by the rice flour bread. Chestnut-rice flour (25:75) bread was the swellest comparatively. Future studies may be focused on developing the sensorial characteristics of gluten-free breads prepared from chickpea and bean flours.

Özet

Çalışmanın amacı glutensiz pirinç, kestane, nohut ve fasulye unlarının termal özellikleri ile tahmini glisemik indeks değerlerinin belirlenmesidir. Bu kapsamda kestane, nohut ve fasulye unları pirinç unu ile farklı oranlarda (0/100, 25/75, 50/50) karıştırılarak glutensiz ekmekler üretilmiştir. Çalışmada direkt hamur metodu kullanılmıştır. Çalışma sonuçları, fasulye ununun glisemik indeks değerinin diğer unlara göre daha düşük olduğunu göstermiştir. Glutensiz ekmeklerin tekstür analizi sonuçları, 8 günlük depolamanın sonunda en sert ekmeklerin sırasıyla kestane-pirinç unundan (50:50) elde edilmiş ekmekler ve pirinç unundan elde edilmiş ekmekler olduğunu göstermiştir. Kestane-pirinç unundan (25:75) elde edilmiş ekmeklerin hacmi diğer glutensiz ekmeklerden daha yüksek bulunmuştur. Yapılacak yeni çalışmalarda, özellikle glutensiz nohut ve fasulye unlarından elde edilen ekmeklerin duyusal özelliklerinin geliştirilmesi üzerine odaklanılması uygun olacaktır.

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Cite This Article

YILDIRIM, A., NADEEM, H. Ş. (2019). THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES. Gıda, Cilt: 44 - Sayı: 1, 143–152. https://ajindex.com/articles/39149

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