Akademik Veri Yönetim Sistemi
GANUD - 3 INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Türkiye, 6 - 08 Mayıs 2022, ss.29-35
Today, the socio-economic status of the countries can be various by means of the effect of globalization. This effect greatly changes the nutritional habits of societies. However, despite this change, the cereal products have managed to preserve their place in nutrition as a result of their unique content. On the other hand, even though they are extremely important, the grains can be rarely have some detrimentl effects when consumed by individuals with certain hereditary diseases. One of these diseases is celiac disease, the prevalence of which varies between 1-2% in the world. The high incidence of celiac disease has led people to consume gluten-free food and the alternative methods have been developed by researchers in the production of gluten-free foods. In order to increase the number and variety of gluten-free foods and to improve their nutritional profile and quality, legume flours attract the attention as an alternative ingredient. Legume flours are a good source of protein, carbohydrates, dietary fiber, vitamins, minerals and phytochemicals. In addition, if these are used as a part of the individuals' daily diet, they have properties that will positively affect human health, such as a reduction on the cardiovascular disease, diabetes, colon cancer and gastrointestinal disorders. Upon the various beneficial properties of the legumes, in recent years, especially chickpeas, lentils, peas, beans, cowpea and broad bean flours have been added into the gluten-free product formulations (bread, pasta, cake, biscuit, cookies etc.) and enriched the products and offered to celiac consumers. In this study, the effects of the functional and technological properties of the leguminous flours on gluten-free foods were investigated.