.: ORİJİNAL ARAŞTIRMA
Gluten İçerme Durumuna Göre Bazı Bisküvi ve Krakerlerin Toplam Yağ Miktarlarının Değerlendirilmesi
Evaluation of Total Fat Amounts of Some Biscuits and Crackers According to Gluten Containing Status
Turkiye Klinikleri J Health Sci. 2022;7(1):36-42
doi: 10.5336/healthsci.2021-82663
Makale Dili: TR
Tam Metin
ÖZET
Amaç: Bu çalışmada, glutensiz ve gluten içeren bisküvi ve krakerlerin besin etiketlerini karşılaştırmak ve toplam yağ miktarlarını analiz etmek amaçlanmıştır. Gereç ve Yöntemler: Ankara'nın 2 büyük market zincirinden satın alınan 26 bisküvi çeşidi (13 glutensiz, 13 gluten içeren) ve 16 kraker çeşidi (8 glutensiz, 8 gluten içeren) olmak üzere toplam 42 örnek ile çalışma tamamlanmıştır. Protokolüne uygun olarak hazırlanan örneklerin toplam yağ miktarları, Randall yöntemine göre sıcak ekstraksiyon gerçekleştiren Behr Labor-Technik E6 cihazı kullanılarak saptanmıştır. Bulgular: Analiz sonucunda gluten içeren bisküvilerin ortalama yağ miktarı 15,3±5,8 g/100 g, glutensiz bisküvilerin ise 19,8±8,9 g/100 g olarak bulunmuştur (p>0,05). Glutenli krakerlerin ortalama yağ miktarı 16,3±7,5 g/100 g iken, glutensiz krakerlerin 13,4±8,4 g/100 g bulunmuştur (p>0,05). Ürünlerin etiket bilgisi incelendiğinde, glutensiz bisküvilerin fiyatının ve enerji değerinin, glutenli bisküvilere kıyasla daha yüksek; protein değerinin daha düşük olduğu belirlenmiştir (p0,05). Sonuç: Marketlerde satılan glutenli ve glutensiz bisküvi ve krakerlerin toplam yağ miktarı benzerdir. Ancak glutensiz ürünler, glutenli ürünlere kıyasla daha fazla enerji, daha düşük protein içermektedir. Bununla birlikte glutensiz ürünlerin fiyatı belirgin şekilde yüksektir.
Anahtar Kelimeler: Glutensiz diyet; glutensiz bisküvi; glutensiz kraker; toplam yağ miktarı
Amaç: Bu çalışmada, glutensiz ve gluten içeren bisküvi ve krakerlerin besin etiketlerini karşılaştırmak ve toplam yağ miktarlarını analiz etmek amaçlanmıştır. Gereç ve Yöntemler: Ankara'nın 2 büyük market zincirinden satın alınan 26 bisküvi çeşidi (13 glutensiz, 13 gluten içeren) ve 16 kraker çeşidi (8 glutensiz, 8 gluten içeren) olmak üzere toplam 42 örnek ile çalışma tamamlanmıştır. Protokolüne uygun olarak hazırlanan örneklerin toplam yağ miktarları, Randall yöntemine göre sıcak ekstraksiyon gerçekleştiren Behr Labor-Technik E6 cihazı kullanılarak saptanmıştır. Bulgular: Analiz sonucunda gluten içeren bisküvilerin ortalama yağ miktarı 15,3±5,8 g/100 g, glutensiz bisküvilerin ise 19,8±8,9 g/100 g olarak bulunmuştur (p>0,05). Glutenli krakerlerin ortalama yağ miktarı 16,3±7,5 g/100 g iken, glutensiz krakerlerin 13,4±8,4 g/100 g bulunmuştur (p>0,05). Ürünlerin etiket bilgisi incelendiğinde, glutensiz bisküvilerin fiyatının ve enerji değerinin, glutenli bisküvilere kıyasla daha yüksek; protein değerinin daha düşük olduğu belirlenmiştir (p0,05). Sonuç: Marketlerde satılan glutenli ve glutensiz bisküvi ve krakerlerin toplam yağ miktarı benzerdir. Ancak glutensiz ürünler, glutenli ürünlere kıyasla daha fazla enerji, daha düşük protein içermektedir. Bununla birlikte glutensiz ürünlerin fiyatı belirgin şekilde yüksektir.
Anahtar Kelimeler: Glutensiz diyet; glutensiz bisküvi; glutensiz kraker; toplam yağ miktarı
ABSTRACT
Objective: This study is aimed to compare nutrient labels of gluten-free and gluten-containing biscuits and crackers and to analyze the total fat content of these products. Material and Methods: The study was completed with 42 samples, including 26 biscuits (13 gluten-free, 13 gluten-containing) and 16 crackers (8 gluten-free, 8 gluten-containing) types purchased from 2 major market chains in Ankara. The total fat amount of samples prepared by the protocol was determined using the Behr Labor-TechnikE6 device, which performs hot extraction according to the Randall method. Results: As a result of the analysis, the mean fat amount was determined 15.3±5.8 g/100 g in gluten-containing biscuits and 19.8±8.9 g/100 g in gluten-free biscuits (p>0.05). The mean value of the fat amount was found 16.3±7.5 g/100 g in gluten-containing crackers and 13.4±8.4 g/100 g in gluten-free crackers (p>0.05). When the nutrient label information of the products was examined, the price and energy value were higher in gluten-free biscuits than in gluten-containing biscuits. In contrast, the protein value was lower (p<0.05). The price was higher in gluten-free crackers than gluten-containing crackers, but the protein and added sugar values were lower (p<0.05). Besides, there was no statistically significant difference between the amount of fat on the products' label and the total amount of fat determined (p>0.05). Conclusion: The total fat amount of gluten-containing and gluten-free biscuits and crackers sold in upermarkets is similar. However, gluten-free products contain more energy and lower protein compared to gluten-containing products. Additionally, the price of gluten-free products is significantly higher.
Keywords: Gluten-free diet; gluten-free biscuits; gluten-free crackers; total fat content
Objective: This study is aimed to compare nutrient labels of gluten-free and gluten-containing biscuits and crackers and to analyze the total fat content of these products. Material and Methods: The study was completed with 42 samples, including 26 biscuits (13 gluten-free, 13 gluten-containing) and 16 crackers (8 gluten-free, 8 gluten-containing) types purchased from 2 major market chains in Ankara. The total fat amount of samples prepared by the protocol was determined using the Behr Labor-TechnikE6 device, which performs hot extraction according to the Randall method. Results: As a result of the analysis, the mean fat amount was determined 15.3±5.8 g/100 g in gluten-containing biscuits and 19.8±8.9 g/100 g in gluten-free biscuits (p>0.05). The mean value of the fat amount was found 16.3±7.5 g/100 g in gluten-containing crackers and 13.4±8.4 g/100 g in gluten-free crackers (p>0.05). When the nutrient label information of the products was examined, the price and energy value were higher in gluten-free biscuits than in gluten-containing biscuits. In contrast, the protein value was lower (p<0.05). The price was higher in gluten-free crackers than gluten-containing crackers, but the protein and added sugar values were lower (p<0.05). Besides, there was no statistically significant difference between the amount of fat on the products' label and the total amount of fat determined (p>0.05). Conclusion: The total fat amount of gluten-containing and gluten-free biscuits and crackers sold in upermarkets is similar. However, gluten-free products contain more energy and lower protein compared to gluten-containing products. Additionally, the price of gluten-free products is significantly higher.
Keywords: Gluten-free diet; gluten-free biscuits; gluten-free crackers; total fat content
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