Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch

Abstract

Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients as it includes gluten. It is vital for the diet of these patients to produce different gluten-free products. In this study, buckwheat flour (BWF) and potato starch (PS) concentration, to be used in the gluten free tulumba dessert formulation, was optimised using the response surface methodology. Increasing the ratio of PS in the BWF-PS mixture caused a decrease in the hardness of the dessert samples and an increase in expansion, viscosity, adhesiveness, and yield of both the syrup including and not including samples. When considering the parameters used in the optimisation process, the optimum gluten free dessert formulation was found to be 175.87 g water, 0.13 g carboxy methyl cellulose, 2.20 g soy protein, 68.24 g BWF and 31.76 g PS. Some properties such as crispness and aftertaste of the samples prepared by this formulation were found to be very close to the control sample. However, tulumba desserts that include BWF had higher sensory scores than the control sample in terms of overall quality, flavour, symmetry, pore structure and appearance.