Development of healthier gluten-free chicken products coated with different cereal sources

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dc.contributor.authorUyarcan, M
dc.contributor.authorYayla, E
dc.contributor.authorAkgül, D
dc.contributor.authorIsseven, D
dc.date.accessioned2024-07-18T11:46:13Z
dc.date.available2024-07-18T11:46:13Z
dc.description.abstractPurpose According to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products. Design/methodology/approach Buckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed. Findings Gluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p < 0.05). The results showed that gluten-free chicken products had better pickup, lighter appearance, higher cooking yield and moisture, lower cooking loss, oil absorption, lipid and caloric values compared to commercial wheat flour coated control. Regarding the overall impression rank sums, the panellists were more preferred gluten-free products than control group. The samples coated with chickpea flour were best rated by the panellists. The results of the study suggested that the use of chickpea coating flour could be best nutritionally and sensorially suitable option for producing gluten-free chicken product. Originality/value This study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.
dc.identifier.issn0007-070X
dc.identifier.other1758-4108
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2569
dc.language.isoEnglish
dc.publisherEMERALD GROUP PUBLISHING LTD
dc.subjectQUALITY CHARACTERISTICS
dc.subjectSENSORY PROPERTIES
dc.subjectLOW-FAT
dc.subjectFLOUR
dc.subjectRICE
dc.subjectPROTEIN
dc.subjectSORGHUM
dc.subjectPERFORMANCE
dc.subjectFORMULATION
dc.subjectAMARANTH
dc.titleDevelopment of healthier gluten-free chicken products coated with different cereal sources
dc.typeArticle

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