Çölyak Hastaları İçin Baklagil Unları ile Zenginleştirilmiş Mısır Eriştesi

Abstract

Celiac disease is one of the most common food intolerances. People genetically predisposed to celiac disease cannot tolerate the gliadin fraction of wheat and similar alcohol-soluble proteins (prolamines) of barley, oats and rye throughout their life. Nowadays, its treatment is done with the application of lifelong strict gluten-free diet. Gluten-free cereal foods are frequently made using refined gluten-free flour such as rice and corn or starch and are generally not enriched or fortified. In this study, noodle samples were prepared with addition of 30%, 40% and 50% of legumes (soy bean, chickpea and lentil) flours with a high nutritional value to corn flour and this noodle samples were evaluated in terms of some quality and nutritional properties. The gluten contents and the pasting values of noodle samples are analyzed by ELISA and RVA, respectively.