Çölyak Hastaları için Gastronomi Turizmine Katkı Glutensiz Karabuğday Bisküvisi

Abstract

All individuals in the community have the right to participate in social activities such as eating out, resting and having fun. However, it is a known fact that there are various obstacles regarding the participation and satisfaction of celiac patients in tourism activities. Tourists with chronic disease such as celiac tend to choose destinations and businesses based on their individual needs products. Due to nutritional disorders, tourists have different requests regarding food and beverage service. Celiac patients with gluten in tolerance can not go to their desired destination due to food and beverage restrictions and have serious difficulties in nutrition. Celiac patients experience difficulties in food selection and consumption in the selected destinations and accommodation in gastronomic terms. This study was conducted to increase the nutritional preferences of celiac patients and to contribute to gastronomic tourism. According to the findings of the study, buckwheat biscuits had higher weight and spread ratio than wheat biscuits. In sensory analysis findings, buckwheat biscuits containing 30% ground yellow poppy seed in buckwheat biscuits have a higher score. As a result, buckwheat biscuits containing ground yellow poppy seed are suitable and useful for celiac patients due to their high phenolic content.