Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana
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Dosyalar
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Korean Society of Food Science and Technology (KOSFOST)
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
New gluten-free food product (tarhana) was produced using rice and corn flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory analysis results indicated that utilization of corn and rice flours in tarhana resulted in acceptable soup properties in terms of some of the sensory properties. The changes in electrophoretic properties of the proteins of the tarhana samples were also studied during the tarhana production. Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) results showed that relative intensities of some of the protein bands in tarhana samples generally decreased during fermentation. The decrease was more obvious at the larger molecular weight region. Corn and rice tarhana seem to be promising food products for the celiac patients who have limited choice of cereal based foods.
Açıklama
Anahtar Kelimeler
Celiac Disease, Tarhana, Rice, Corn, Ssodium Dodecyl Sulfate-polyacryamide Gel Electrophoresis (SDS-PAGE)
Kaynak
Food Science And Biotechnology
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
17
Sayı
4
