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Journals / Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi / 2020 / Cilt: 5 - Sayı: 2

Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy

Çölyak Hastaları için Gastronomi Turizmine Katkı Glutensiz Karabuğday Bisküvisi

Seda YALÇIN
Gülçin ALGAN ÖZKÖK
Pages
191–200
Publication Date
2020-12-30
DOI
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AI Summary & Key Takeaways

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

As a result, buckwheat biscuits containing ground yellow poppy seed are suitable and useful for celiac patients due to their high phenolic content.

📌 3 Key Takeaways

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Objective & Hypothesis:All individuals in the community have the right to participate in social activities such as eating out, resting and having fun.
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Key Findings & Data:This study was conducted to increase the nutritional preferences of celiac patients and to contribute to gastronomic tourism.
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Conclusion & Impact:As a result, buckwheat biscuits containing ground yellow poppy seed are suitable and useful for celiac patients due to their high phenolic content.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Çölyak · Gluten · Gastronomi turizmi

Abstract

All individuals in the community have the right to participate in social activities such as eating out, resting and having fun. However, it is a known fact that there are various obstacles regarding the participation and satisfaction of individuals with disabilities in tourism activities. Tourists with chronic disease such as celiac tend to choose destinations and businesses based on their individual needs products. Due to nutritional disorders, tourists have different requests regarding food and beverage service. Celiac patients with gluten in tolerance can not go to their desired destination due to food and beverage restrictions and have serious difficulties in nutrition. Celiac patients experience difficulties in food selection and consumption in the selected destinations and accommodation in gastronomic terms. This study was conducted to increase the nutritional preferences of celiac patients and to contribute to gastronomic tourism. According to the findings of the study, buckwheat biscuits had higher weight and spread ratio than wheat biscuits. In sensory analysis findings, buckwheat biscuits containing 30% ground yellow poppy seed in buckwheat biscuits have a higher score. As a result, buckwheat biscuits containing ground yellow poppy seed are suitable and useful for celiac patients due to their high phenolic content.

Özet

Toplumdaki tüm bireyler dışarıda yemek yeme, dinlenme ve eğlenme gibi sosyal faaliyetlere katılma hakkına sahiptir. Ancak engelli bireylerin turizm faaliyetlerine katılımı ve memnuniyeti konusunda çeşitli engeller olduğu bilinen bir gerçektir. Çölyak gibi kronik hastalığı olan turistler, hedefleri ve işletmeleri kendi bireysel ihtiyaçları ürünlerine göre seçme eğilimindedir. Beslenme bozuklukları nedeniyle turistlerin yiyecek ve içecek servisi konusunda farklı istekleri vardır. Gluten toleransı olan çölyak hastaları yiyecek ve içecek kısıtlamaları nedeniyle istedikleri yere gidemezler ve beslenmede ciddi zorluklar yaşarlar. Çölyak hastaları, seçilen hedeflerde ve konaklamalarda yemek seçimi ve tüketiminde gastronomik açıdan zorluklar yaşamaktadır. Bu çalışma çölyak hastalarının beslenme tercihlerini artırmak ve gastronomi turizmine katkı sağlamak amacıyla yapılmıştır. Araştırmanın bulgularına göre karabuğday bisküvilerinin, buğday bisküvilerine göre daha yüksek ağırlık ve yayılma oranı vardır. Duyusal analiz bulgularında karabuğday bisküvilerinde %30 öğütülmüş sarı haşhaş içeren karabuğday bisküvileri daha yüksek puana sahiptir. Sonuç olarak, öğütülmüş sarı haşhaş tohumu içeren karabuğday bisküvileri, yüksek fenolik içerikleri nedeniyle çölyak hastaları için uygun ve faydalıdır.

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Cite This Article

YALÇIN, S., ÖZKÖK, G. A. (2020). Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, Cilt: 5 - Sayı: 2, 191–200. https://ajindex.com/articles/819513

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