Relationship of lectin proteins and health: studies on product development without lectin

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dc.authoridDuygu Toker / 0000-0002-1155-8005en_US
dc.authorscopusidDuygu Toker / 57225960895
dc.authorwosidDuygu Toker / AFT-0530-2022
dc.contributor.authorÖncel, H. Uğur
dc.contributor.authorToker, Duygu
dc.contributor.authorMutlu, Hayrettin
dc.contributor.authorTarlak, Fatih
dc.date.accessioned2021-05-25T07:43:50Z
dc.date.available2021-05-25T07:43:50Z
dc.date.issued2021en_US
dc.departmentİstinye Üniversitesi, Meslek Yüksekokulu, Aşçılık Bölümüen_US
dc.description.abstractFoods that contain lectin protein prevent the body from reaching the required nutritional content, thus not completely benefit, when consumed. In the literature, it is reported that people with lectin sensitivity could have health problems. Among those are insulin resistance, obesity, leptin sensitivity, gastrointestinal system disorders due to various toxic effects. Germination, soaking, fermentation and cooking processes are important processes in reducing the amount of lectin in foods. In some studies, it has been reported that lectin-free diet shows improvement in autoimmune diseases. While there are many studies in the literature aimed at decreasing the lectin level, research on developing the lectin-free product is ongoing. The aim of our study was to develop alternative food and snack formulas free of lectin protein. Therefore, traditional cookies, pretzels and cakes were used as the basis as the commonly consumed snacks. In the formulas, instead of white flour, Almond and Coconut flour without lectin protein was used. The differences in perceptions between consuming lectin and non-lectin products were evaluated according to descriptive statistics methods. In conclusion, a significant difference was found between perception of the lectin-free snacks and the lectin-containing snacks. When examined according to gender with regards to the taste and interest; while women were more interested in gluten-free and lectin-free products than men, p <0.05), there was no difference in flavor scores (p> 0.05).en_US
dc.identifier.citationH. Uğur Öncel, Duygu Toker, Hayrettin Mutlu, Fatih Tarlak, (2021). RELATIONSHIP OF LECTIN PROTEINS AND HEALTH: STUDIES ON PRODUCT DEVELOPMENT WITHOUT LECTIN. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 13/1, 55-62. https://doi.org/10.34302/crpjfst/2021.13.1.5en_US
dc.identifier.doi10.34302/crpjfst/2021.13.1.5en_US
dc.identifier.endpage62en_US
dc.identifier.issn2066-6845en_US
dc.identifier.issn2344-5459en_US
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85109861538en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage55en_US
dc.identifier.urihttps://doi.org/10.34302/crpjfst/2021.13.1.5
dc.identifier.urihttps://hdl.handle.net/20.500.12713/1750
dc.identifier.volume13en_US
dc.identifier.wosWOS:000645002400005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorToker, Duygu
dc.language.isoenen_US
dc.publisherNORTH UNIV CENTER BAIA MAREen_US
dc.relation.ispartofCARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLectin Proteinsen_US
dc.subjectAnti-Nutrienten_US
dc.subjectFast-Food Gluten-Free Pastaen_US
dc.subjectAntinutritional Factorsen_US
dc.subjectDigestibilityen_US
dc.subjectFlouren_US
dc.titleRelationship of lectin proteins and health: studies on product development without lectinen_US
dc.typeArticleen_US

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