A study on gluten free tulumba dessert production

Tulumba dessert is widely preferred in Turkey; however it cannot be consumed by celiac patients as it includes gluten. For this reason, they need an alternative diet. It is vital for the diet of these patients to produce different gluten-free products as an alternative to gluten-including foods. In this study, amount of corn flour (MU), buckwheat flour (KBU) and rice flour (PU) to be used in the gluten free tulumba formulation were optimized using the Response Surface Methodology (YYY). Potato starch (PN) was added to the samples including MU and KBU. The increase in PN in the MU-PN and KBU-PN mixtures caused to decrease in hardness of the samples and to increase in expansion, viscosity, adhesiveness, yield of both of the syrup including and not including samples. The increase in SP in the gluten free tulumba desserts prepared from PU caused to decrease in expansion value and to increase in fat absorption and yield of both of the syrup including and not including samples. When considering the features used in optimization process, the optimum formulations were % 201.57 water and 0.17 CMC for MU/PN mixtures (60:40%); 175.87 % water, 0.132 % CMC and 2.2 % soy protein for KBU/PN mixture (68:32); 2.77 % SP, % 200.78 % water and 0.54 % CMC for PU including desserts. The properties of the samples prepared from these three formulations were very close to control sample. KBU including sample had the highest sensory score and it was followed by MU, PU including gluten-free samples and control sample, respectively.