Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten-free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn flour (CF) / potato starch (PS) blend to be used in the gluten-free tulumba dessert formulation was optimized using the Response Surface Methodology (RSM). Increasing ratio of PS in the CF-PS led to a decrease in hardness of the dessert and to an increase in expansion, viscosity, adhesiveness, yield of dessert both with and without syrup (P0.05), additionally these desserts had a much higher sensory score compared to the control sample in terms of the overall quality and pore structure (P