Thesis Abstract

### Abstract

Celiac disease is an autoimmune disorder triggered by the consumption of gluten-containing foods, affecting millions of individuals worldwide. The only effective treatment for celiac disease is a strict gluten-free diet. However, developing palatable and nutritionally balanced gluten-free products presents significant challenges to the food industry. This research aims to investigate the formulation and optimization of gluten-free products tailored specifically for celiac disease patients. Through a combination of ingredient selection, processing techniques, and sensory evaluation, this study seeks to develop gluten-free alternatives that mimic the taste, texture, and nutritional profile of gluten-containing counterparts. The outcomes of this research have the potential to enhance the quality of life for individuals with celiac disease by providing them with a wider range of safe and enjoyable food options.

Thesis Overview