Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology

Abstract

Celiac syndrome occurs as a result of the deterioration of the natural structure of the intestine due to the consumption of foods containing gluten. Since semolina dessert contains gluten protein, it cannot be consumed by celiac patients. The production of alternative gluten-free products shows that these products are of great importance for this patient group. In this study, gluten-free semolina dessert formulations using rice flour (RF) and buckwheat flour (BWF) and chestnut flour (CF) were optimized using Response Surface Methodology (RSM). Potato Starch (PS) was added to the samples containing BWF and CF. It was determined that the addition of PS increased the processibility of the flour of the semolina dessert prepared with chestnut flour and the consumability of the semolina dessert prepared with buckwheat flour. It was determined that the use of different grades of flour, potato starch/corn semolina mixture, egg white and yolk powder and drinking water increased the volume, symmetry index, chewiness and texture values of the sample (p<0.05). When all components are taken into account, in BWF formulation (62.5/37.5) % flour/corn semolina mixture, 75.85% drinking water 14.73 egg white and yolk powder (same amount) and (50/50) flour/corn semolina mixture in RF formulation, % 81.46, drinking water 14.91% yolk and egg white powder (same amount), in CF formulation (50/50) flour/corn semolina mixture, 60.30% water when drinking, 14.95% egg white and yolk It was possible to produce gluten-free semolina, which is the closest dessert to the control sample semolina dessert by using powdered semolina. As a result of the sensory scores of the prepared revanis (with different formulations), the control sample, rice, chestnut and buckwheat semolina dessert got the highest score, respectively.