Effects of flour additives on gluten-free chicken croquettes

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dc.contributor.authorErdem, Nuran
dc.contributor.authorAlıcı, Hanife
dc.date.accessioned2023-10-19T08:36:23Z
dc.date.available2023-10-19T08:36:23Z
dc.date.issued2023
dc.departmentGüzelyurt Meslek Yüksekokulu
dc.description.abstractWhen the gluten-free flours were used, hardness and chewiness significantly decreased (p < 0.01). The group of TC (chia flour) had the highest protein contents in croquette samples. The ash contents of the TC and TK (quinoa flour) samples were higher than that of the TB (wheat flour) and TM (corn flour) samples. The addition of corn flour increased the L* and b* parameters, while the a* parameter was increased when quinoa flour was used (p < 0.01). The highest WHC (water holding capacity) values were determined in chicken croquettes that included chia flour (p < 0.01). The group of TC had the lowest CL (cooking loss) in chicken croquettes. The highest Ca (calcium), Mg (magnesium), and P (phosphorus) contents were obtained in samples including chia flour (p < 0.01). The croquette samples treated with quinoa flour had the highest K (potassium) content (2421 mg/kg) and also the croquette samples treated with chia flour had a higher K content value (2080 mg/kg) than the control and corn flour treated samples (1696 and 1768 mg/kg, respectively). Chia, quinoa, and corn flour-added chicken croquettes (TC, TK, TM) had lower hardness, springiness, gumminess, and chewiness parameters than the control group. When all groups were evaluated, it was observed that the hardness values of TC were lower compared to TB, TK and TM croquettes. Microstructure analysis (SEM) results supported the changes in texture profile analysis (TPA) results. Croquettes containing chia, quinoa, and corn flour had higher texture and tenderness scores than the control group. As a result, chia, quinoa, and corn flour can be used as replacers for wheat flour in chicken croquette formulations.
dc.identifier.endpage85en_US
dc.identifier.issn0015-363X
dc.identifier.issue7en_US
dc.identifier.startpage76en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12451/11185
dc.identifier.volume103en_US
dc.identifier.wosWOS:001056382600043
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherDeutscher Fachverlag GmbH
dc.relation.ispartofFleischwirtschaft
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChicken Croquette
dc.subjectGluten-free Production
dc.subjectCeliac Disease
dc.titleEffects of flour additives on gluten-free chicken croquettes
dc.typeArticle

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