Alternative gluten - free menu planning for individuals with gluten sensitivity

This study examined the nutritional problems faced by individuals who have to follow a gluten-free diet due to gluten intolerance or celiac disease, and worked on developing sensory-acceptable alternative gluten-free products and menu planning for these individuals. This study aims to develop products that are highly accessible, low-cost, can be prepared at home, and are appreciated by consumers in terms of their sensory properties for individuals with celiac disease or who voluntarily choose this diet. A mixed method was used within the scope of the study; in the first stage, semi-structured interviews were conducted with individuals who are members of the Ankara Celiac Association, and in the second stage, a menu consisting of gluten-free soup, main course, snacks, and desserts was developed in line with the findings obtained. The products were subjected to sensory evaluation by both trained panelists and the consumer group. In the evaluations made according to the criteria of appearance, smell, texture, flavor, and general appreciation, it was determined that the products were highly accepted. Gluten-free brownie and baton simit products received the highest appreciation scores, while lahmacun and soup products were also evaluated in both groups (educated panelists >3.5, consumer appreciation >2.5) and were found to be accepted. According to the participant opinions, issues such as difficulties in accessing gluten-free products, restrictions in social life and high costs came to the fore. In this context, it was concluded that both the variety of gluten-free products should be increased and awareness of gluten sensitivity should be developed in society. It is thought that the study will contribute to the literature and practices by offering both delicious and accessible menu alternatives for individuals who have a gluten-free diet.