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

Abstract

PurposeAccording 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/approachBuckwheat, 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.FindingsGluten-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/valueThis study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.

Ultrason Ön İşlem Uygulamasinin Deri̇n Yağda Kizartilmiş Tavuk Şni̇tzelleri̇n Yağ Emi̇li̇mi̇ne Ve Kali̇tesi̇ne Etki̇si̇

“…The L* values of the control sample without ultrasound pretreatment and the samples subjected to ultrasound pretreatment at different amplitudes and times ranged from 50.74 to 53.91, a* values from 15.25 to 17.33, and b* values from 27.86 to 32.16 (Table 3). Uyarcan et al (2022) reported similar color values in chicken breast meats coated with different cereal sources (buckwheat, chickpea, and rice flours) and deepfried, while Ananey-Obiri et al ( 2020) reported different color values in chicken drumstick coated with different concentrations of chicken protein and deep-fried. These different results could be attributed to various factors such as product type, composition of the coating material, cooking temperature, cooking time, and properties of the frying oil.…”