Use of linseed and coconut flours in chicken patties as gluten free extenders

Abstract

Patties were extended with gluten free flours (linseed flour: LF, coconut flour: CF and their combination: LC) at a level of 5%. Control sample (B) was formulated with the same level of breadcrumbs. Using gluten free extenders did not change the water holding capacity (WHC); however, improved cooking yield resulted (P<0.05). Similarly, LF, CF and LC patties had lower diameter reduction and thickness change compared to the control sample (P<0.05). Due to color differences between breadcrumbs and gluten-free flours, color values of patties were affected significantly by the extender type (P<0.05). LF patties had the lowest L* and b*, the highest a* values within all patty groups. Different trends were observed in TBARS values of patties during storage, but in any case, all patties had TBARS values lower than 2.0 mg MA/kg throughout the storage. No significant differences were observed in patties’ sensory properties.

Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

“…A similar trend was observed by Zinina et al [38], who observed an increased WHC parameter when flaxseed flour was used. In contrast, a study by Sharefiabadi et al [39] revealed that the addition of flaxseed flour and coconut flour did not improve the WHC parameter in chicken pasties. The difference in the aforementioned studies may have been the type of fat substitute added to the meat products.…”