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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

Mastanjević, Krešimir ; Jukić, Marko ; Ugarčić- Hardi, Žaneta ; Kovačević, Dragan ; Kosović, Indira ; Koceva Komlenić, Daliborka USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS // Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists / Jukić, Marko (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013. str. 78-78

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

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Podaci o prilogu

78-78.

2013.

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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

Povezanost rada

Prehrambena tehnologija