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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