Use of maize, soy and rice flour and breadcrumbs in the formulation of the gluten free coating mixture for fried food products (CROSBI ID 581996)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Jukić, Marko ; Mastanjević, Krešimir ; Ugarčić-Hardi, Žaneta ; Kovačević, Dragan ; Kosović, Indira ; Koceva Komlenić, Daliborka
engleski
Use of maize, soy and rice flour and breadcrumbs in the formulation of the gluten free coating mixture for fried food products
The effect of replacing the wheat with the maize, soy and rice flour and breadcrumbs in the formulation of the gluten-free coating mixture for fried food products was investigated. Six different coating butters were prepared by mixing water and egg white with wheat (control), maize, soy and rice flour, as well as with the mixture of maize and soy flour (50:50) and maize and rice flour (50:50), respectively. Dry breadcrumbs from the previously baked wheat, maize, soy and rice bread were also prepared. Turkey nuggets, made from minced turkey breasts, were dipped in the prepared wet coating batters and breadcrumbs and deep-fried in the palm oil for 3 minutes. Sensory evaluation, colour determination, oil uptake and texture profile analysis (hardness, springiness cohesiveness, chewiness and resilience) of turkey nuggets were performed. In addition to that, textural properties of fried coating that was removed from nuggets were also determined. Results showed that only the addition of soy flour decreased the acceptability of nuggets. Replacing the wheat flour and breadcrumbs with that of maize and rice did not deteriorate the fried nuggets characteristics and some of the properties (colour, appearance and total sensory score) were even better when maize and maize/rice mixture were used. In conclusion, in order to benefit consumers with celiac disease and gluten intolerance, maize and rice flour could be used as an excellent replacement for wheat which is traditionally used in the formulation of the coating mixture for fried food products.
gluten-free frying coating mixture; maize flour; rice flour; texture profile analysis; sensory evaluation
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Podaci o prilogu
109-109.
2011.
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objavljeno
Podaci o matičnoj publikaciji
Brašno - kruh '11 : : proceedings of 6th International Congress Flour - Bread ’11 and 4th Croatian Congress of Ceral Technologists
Koceva Komelnić, Daliborka
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
Podaci o skupu
Međunarodni kongres Brašno - kruh (6 ; 2011) ; Croatian Congress of Cereal Technologists (8 ; 2011)
poster
12.10.2011-14.10.2011
Opatija, Hrvatska