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

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dc.contributor.authorÖncel, Hasan Uğur
dc.contributor.authorToker, Duygu
dc.contributor.authorMutlu, Hayrettin
dc.contributor.authorTarlak, Fatih
dc.date.accessioned2024-06-13T20:18:33Z
dc.date.available2024-06-13T20:18:33Z
dc.date.issued2021
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
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).
dc.identifier.doi10.34302/crpjfst/2021.13.1.5
dc.identifier.endpage62
dc.identifier.issn2066-6845
dc.identifier.issn2344-5459
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85109861538
dc.identifier.scopusqualityQ4
dc.identifier.startpage55
dc.identifier.urihttps://doi.org/10.34302/crpjfst/2021.13.1.5
dc.identifier.urihttps://hdl.handle.net/11501/1437
dc.identifier.volume13
dc.identifier.wosWOS:000645002400005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÖncel, Hasan Uğur
dc.institutionauthorTarlak, Fatih
dc.institutionauthorid0000-0002-6900-1955
dc.institutionauthorid0000-0001-5351-1865
dc.language.isoen
dc.publisherNorth University Center Baia Mare
dc.relation.ispartofCarpathian Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectLectin Proteins
dc.subjectAnti-Nutrient
dc.subjectFast-Food
dc.titleRelationship of lectin proteins and health: studies on product development without lectin
dc.typeArticle

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