Development of healthier gluten-free chicken products coated with different cereal sources
ISSN: 0007-070X
Article publication date: 24 August 2021
Issue publication date: 23 February 2022
Abstract
Purpose
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.
Keywords
Acknowledgements
The authors wish to thank Keskinoğlu Poultry and Hatchery Ind. Inc. for providing commercial coating wheat flour and for supporting the application process. This work was supported by a grant from The Scientific and Technological Research Council of Turkey [TUBİTAK 2209/B-1139B411802402]. The authors also thank TUBİTAK for all of their support.
Citation
Uyarcan, M., Yayla, E., Akgül, D. and İşseven, D. (2022), "Development of healthier gluten-free chicken products coated with different cereal sources", British Food Journal, Vol. 124 No. 4, pp. 1301-1313. https://doi.org/10.1108/BFJ-03-2021-0284
Publisher
:Emerald Publishing Limited
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