DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS

Authors : Esra Bostancı Selbeş, Güliz Haskaraca, Fundagül Erem, Zehra Ayhan

Pages : 537-555

View : 59 | Download : 81

Publication Date : 2025-08-10

Article Type : Research Paper

Abstract :This study explored the development of gluten-free meatballs by substituting traditional breadcrumbs (BC) with oleaster flour (OF) and coconut flour (CF). Five meatball formulations were prepared: 8% BC (control, M1), 8% OF (M2), 8% CF (M3), 6% CF + 2% OF (M4), 4% CF + 4% OF (M5). The flour and meatball samples were evaluated for some of their physical, chemical, physicochemical and sensorial properties. OF addition notably enhanced the antioxidant capacity of the meatballs (52.93 mg Trolox equivalent/100g dry weight). OF and CF utilization increased cooking loss and altered textural properties (P<0.05). Sensory analysis revealed that M2 showed comparable scores to the control, while CF-containing samples received lower scores. Overall, OF and CF show potential as gluten-free ingredients in meatball formulations, with OF (M2) emerging as the most promising substitute for BC in terms of both nutritional quality and sensory acceptance.
Keywords : Glutenle ilişkili rahatsızlıklar, glutensiz beslenme, köfte, iğde unu, hindistan cevizi unu

ORIGINAL ARTICLE URL