- Selcuk Journal of Agriculture and Food Sciences
- Vol: 36 Issue: 3
- Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meat...
Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation
Authors : Ali Samet Babaoğlu
Pages : 399-404
View : 13 | Download : 24
Publication Date : 2022-12-25
Article Type : Research Article
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 (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