USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS (CROSBI ID 602032)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Mastanjević, Krešimir ; Jukić, Marko ; Ugarčić- Hardi, Žaneta ; Kovačević, Dragan ; Kosović, Indira ; Koceva Komlenić, Daliborka
engleski
USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS
The effect of replacing the wheat with the maize, soy and rice breadcrumbs in the formulation of the gluten-free meatballs was investigated. Four different formations of meatballs were prepared by mixing the minced meat (pork and beef, 50 : 50) with 20% of wheat (control), maize, soy and rice breadcrumbs, eggs and spices. Meatballs 80 mm in diameter and 25 mm thick were fried in the pan on the sunflower oil for 5 minutes on both sides. Sensory evaluation, colour determination, oil uptake and texture profile analysis (hardness, springiness cohesiveness, chewiness and resilience) of meatballs were performed. Results showed that only the addition of soy breadcrumbs decreased the sensorial acceptability of meatballs. Sensorial properties of gluten-free meatballs did not deteriorate with replacement of the wheat breadcrumbs with that of maize and rice and some of the sensorial properties (taste) were even better when maize breadcrumbs were used. Colour and textural properties of gluten-free meatballs were quite similar, except for the instrumental colour L* value in meatballs with addition of soy breadcrumbs. In conclusion, in order to benefit consumers with celiac disease and gluten intolerance, maize and rice breadcrumbs could be used as an excellent replacement for wheat which is traditionally used in the formulation of the meatballs.
gluten-free meatballs; maize breadcrumbs; rice breadcrumbs; texture profile analysis; sensory evaluation
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
78-78.
2013.
nije evidentirano
objavljeno
Podaci o matičnoj publikaciji
Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists
Jukić, Marko
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
Podaci o skupu
7th International Congress Flour-Bread'13", 9th Croatian Congress of Cereal Technologists
poster
16.10.2013-18.10.2013
Opatija, Hrvatska