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

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 s...

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Bibliographic Details
Published in:British food journal (1966) 2022-02, Vol.124 (4), p.1301-1313
Main Authors: Uyarcan, Müge, Yayla, Emine, Akgül, Deniz, İşseven, Damla
Format: Article
Language:English
Subjects:
Buckwheat
Carbohydrates
Celiac disease
Cereals
Chemical composition
Chickens
Chickpeas
Coatings
Color
Cooking
Dietary minerals
Flour
Food availability
Food products
Gluten
Legumes
Lipids
Meat products
Moisture
Moisture content
Parameters
Poultry
Proteins
Rice
Sensory properties
Wheat
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Summary: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 
ISSN:0007-070X
1758-4108
DOI:10.1108/BFJ-03-2021-0284