Naslov
Physicochemical characterization of gluten-free flours from Croatian market for people with celiac disease

Autori
Panjkota Krbavčić, Ines ; Marković, Ksenija ; Bituh, Martina ; Pollak, Lea ; Ćosić Adrijana ; Šaler, Petra

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 6th International Congress FLOUR-BREAD '11 and 8th Croatian Congress of Cereal Technologists / Koceva Komlenić, Daliborka - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012, 410-416

Skup
6th International Congress FLOUR-BREAD '11 and 8th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
celiac disease; gluten-free flours; physicochemical properties

Sažetak
People with celiac disease are intolerant to gluten found in wheat, rye and barley therefore they are forced to use gluten free flours in everyday diet. Gluten-free flours vary on ingredients content. Some of them are consist of wheat starch, were gluten has been removed, or naturally gluten-free starch sources such as corn, rice, potato and soy. Therefore, the quality as well as gluten content of flours is different. Eight gluten-free flours were compared with conventional flours according to gluten content and physicochemical characteristic. In all flours samples gluten content was analysed using ELISA-R5 method, while physicochemical parameters were determined by standard analytical methods. Results showed that average value of reducing sugar, total reducing sugar and sucrose content, acidity, nitrogen, protein (crude) and gluten content in gluten-free flours was 1.23%, 3.68%, 2.44%, 1.46, 0.38%, 2.18% and 8.89 mg/kg, respectively ; while in conventional flours was 0.30%, 3.73%, 2.06%, 4.02, 1.95%, 11.1% and 9.83 mg/kg, respectively. Multivariate statistics was used for data analysis. Results of Principal Component Analysis (PCA) showed that group of gluten-free flours was separated from the samples of conventional flours mainly because of the different acidity and protein content and lesser because of the total reducing sugar content.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA