Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation

Authors : Ali Samet BABAOĞLU

Pages : 399-404

View : 27 | Download : 34

Publication Date : 2022-12-25

Article Type : Research Paper

Abstract :The objective of this study was to evaluate the effects of different gluten-free flours on the physicochemical, textural and sensory properties of meatballs. Five different groups of meatballs were produced: C: control meatballs with breadcrumbs, Gf1: meatballs with buckwheat flour, Gf2: meatballs with chickpea flour, Gf3: meatballs with corn flour and Gf4: meatballs with millet flour. The chickpea flour increased the protein content of raw meatballs insert ignore into journalissuearticles values(P 0.05);. This study suggests that chickpea flour had a better effect on the quality characteristics of meatballs among gluten-free flours.
Keywords : Celiac disease, Cooking yield, Meat product, Meatball quality, Sensory