Production Of Gluten-free Lokma Dessert Using Different Grain Flours & Seed Powders And Quality Properties

Abstract

Celiac (gluten enteropathy) is a disease that emerges with symptoms such as abdominal swelling, anorexia, and anemia in adults as a result of consuming cereal and cereal products that contains gluten. The most effective method of treatment is the removal of foods containing gluten from the diet. When the products of gluten-free are investigated, cake, biscuits, cracker, pasta and bread appears to be studied more than others. In this study, gluten-free lokma desserts were produced by using grape seed powder, flaxseed flour and melon seed powder instead of potato flour. Some physical, chemical properties and sensory properties of gluten-free lokma desserts were determined. Specific volume of gluten-free lokma dessert increased by 27.38% with melon seed powder addition. All substituted raw materials caused a decrease in the elasticity values of the gluten-free lokma dessert. The highest variety of the calorie value (587.84 kcal) was determined to gluten-free lokma dessert with flaxseed flour addition. The richest sample in terms of dietary fiber was the lokma of flaxseed flour added with 8.63% total dietary fiber. According to the results of sensory analysis, the most popular gluten-free lokma dessert is determined grape seed powder added. It has been observed that the every used raw material enrich the gluten-free lokma dessert protein and dietary fiber contents. © 2020 The authors.