In a groundbreaking initiative, students from Samsun Ondokuz Mayıs University (OMU) have made significant strides in the production of gluten-free food products. Under the guidance of Associate Professor Dr. Münir Anıl from the Faculty of Engineering’s Food Engineering Department, the team has successfully created gluten-free cakes and potato chips. These innovative products aim to provide better dietary options for individuals with celiac disease, autism, and fibromyalgia, who often face challenges finding suitable foods.
Dr. Anıl highlighted the scientific and practical motivations behind these projects. The gluten-free cake, made from legume flour, and the potato chips, crafted from rice, are designed to offer safe and tasty alternatives without compromising on quality. Dr. Anıl emphasized the importance of these developments, noting, “Our scientific focus is to create products that meet the dietary needs of these patients, allowing them to maintain their normal lives without discomfort.”
Recent trends show a growing market for gluten-free products due to increasing awareness and diagnoses of gluten-related conditions. The efforts by OMU students are part of a broader movement to cater to this demand. Dr. Anıl pointed out that gluten-free options are crucial not only for celiac patients but also for those with autism, fibromyalgia, and gluten sensitivity. “Gluten is a protein found in wheat, and avoiding it can be challenging. Our aim is to improve the availability and quality of gluten-free products,” he said.
The research and development process has focused on overcoming common issues with gluten-free baking, such as the lack of structure and rise typically provided by gluten. Using natural auxiliary components, the team has managed to produce cakes and chips that are both appealing and nutritious. Dr. Anıl remarked on the success of the thesis projects: “Our gluten-free cake was completed by our student Ayşenur Gürekan and is now in the defense phase. The gluten-free chips, a project by student Kevser Çakmak, are nearing completion.”
The innovations by OMU students mark a significant advancement in gluten-free food technology, offering promising solutions for individuals with special dietary needs. These high-quality, naturally derived products demonstrate the potential for academic research to drive meaningful improvements in food science and nutrition. As these projects progress, they hold the promise of better dietary options for those affected by gluten-related conditions, contributing to their overall well-being and quality of life.
