Preparation of grissini from beluga lentil sprouts: An experimental research

The study aims to produce a gluten-free alternative snack for individuals with celiac disease and gluten sensitivity. In this context, a quantitative research design with an experimental pattern has been created. It is aimed to examine whether gluten-free grissinis can be produced from alternative sources and to investigate the changes in sensory quality characteristics at the level of consumer preference. Non-GMO beluga lentils, which can also be grown under drought conditions, have been used in the production of grissini. This approach aims to highlight sustainable and organic agriculture concepts, integrating the developed grissini product into sustainable gastronomy and agriculture. The main research question is, "Can an alternative product be produced for people with celiac disease and gluten sensitivity using flour obtained from beluga lentils and sprouted beluga lentils?" The research question is answered with three different sub-questions and five hypotheses. The study investigates the consumption habits of gluten-free legumes and sprouted flour rather than traditional flour consumption. In the conceptual framework of the thesis, sustainable agriculture and organic farming concepts are explained in detail. Additionally, detailed information is provided about gluten, lentils, sprouting, and beluga lentils. In this context, the theoretical background of the study prepares the ground for innovative approaches regarding sustainable and gluten-free production in agriculture. The main objective of the research is to investigate the producibility of grissini from beluga lentil sprout flour and beluga flour. Within the scope of the research, beluga lentil sprouting has been carried out. Subsequently, flour has been produced from the obtained sprouts and beluga lentils. Then, grissini has been produced using two different formulations from these flours. For data collection, a quality rating test was conducted with 10 trained panelists consisting of faculty members from Başkent University as part of sensory analysis. The results show that both grissini formulations are valid according to the specified criteria. In the second phase, consumer preference was measured with the participation of 81 untrained panelists. Significant differences were found in all measured criteria of appearance, texture, aroma, taste, and overall preference based on the t-test results. The produced grissinis showed similar values in consumer preference tests for the two different products, beluga lentil flour grissini and sprout flour grissini. However, the grissinis produced from beluga lentil sprout flour had higher values in all five criteria of consumer preference. The research findings indicate that grissini can be formulated according to gluten-free nutrition principles, multiple formulations can be created using different sources, and these products can meet consumer demands in terms of sensory quality. Thirdly, the antioxidant activity levels in the flours obtained from beluga lentils, which are highlighted by their high antioxidant values, and in the grissinis were also investigated. In this context, the antioxidant activity amount of the sprouts was determined using the DPPH method. Although the results were similar, the highest antioxidant activity was observed in the grissini made from beluga lentils. Ultimately, the main question of the research, "Can an alternative product be produced for people with celiac disease and gluten sensitivity using flour obtained from beluga lentils and sprouted beluga lentils?" has been answered. In this context, it has been determined that it is possible to produce grissini from beluga lentil flour and sprout flour and that it is acceptable at the level of consumer preference based on sensory analyses. Due to the variability factors in antioxidant levels, further research is recommended.