Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation

Basit Öğe Kaydı
dc.authorid0000-0003-4643-7454en_US
dc.contributor.authorBabaoğlu, Ali Samet
dc.date.accessioned2023-08-03T13:07:40Z
dc.date.available2023-08-03T13:07:40Z
dc.date.issued2022en_US
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe objective of this study was to evaluate the effects of different gluten-free flours on the physicochemical, textural and sensory properties of meatballs. Five different groups of meatballs were produced: C: control meatballs with breadcrumbs, Gf1: meatballs with buckwheat flour, Gf2: meatballs with chickpea flour, Gf3: meatballs with corn flour and Gf4: meatballs with millet flour. The chickpea flour increased the protein content of raw meatballs (P < 0.05). The cooking yield results were higher in gluten-free meatballs than in control samples (P < 0.05). Chickpea flour (Gf2) and corn flour (Gf3) were the most effective flours for reducing the diameter of meatballs (P < 0.05). The highest antioxidant activity was found in the meatballs with buckwheat flour (Gf1) (P < 0.05). The chickpea flour improved the texture of the meatball samples (P < 0.05), while corn and millet flour increased the hardness and chewiness values of the meatballs (P < 0.05). Millet flour decreased the flavour score compared to the control (P < 0.05), whereas the other gluten-free flours had no significant effect on all sensory properties of the meatballs (P > 0.05). This study suggests that chickpea flour had a better effect on the quality characteristics of meatballs among gluten-free flours.en_US
dc.identifier.citationBabaoğlu, A. S., (2022). Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation. Selcuk Journal of Agriculture and Food Sciences, 36(3), 399-404. DOI: 10.15316/SJAFS.2022.052en_US
dc.identifier.doi10.15316/SJAFS.2022.052en_US
dc.identifier.endpage404en_US
dc.identifier.issn2458-8377en_US
dc.identifier.issue3en_US
dc.identifier.startpage399en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/49151
dc.identifier.volume36en_US
dc.institutionauthorBabaoğlu, Ali Samet
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCeliac diseaseen_US
dc.subjectCooking yielden_US
dc.subjectMeat producten_US
dc.subjectMeatball qualityen_US
dc.subjectSensoryen_US
dc.titleEffects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulationen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
sjafs314.pdf
Boyut:
646.54 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale Dosyası
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Dergi Yayın Koleksiyonu
Gıda Mühendisliği/Makale Koleksiyonu