Replacing rice flour for chickpea flour in chicken nuggets suitable for celiac

Authors

  • Anabella D. Font , Universidad Nacional del Chaco Austral. Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, CP 3 700, Argentina.
  • Melisa G. Britez , Universidad Nacional del Chaco Austral. Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, CP 3 700, Argentina.
  • Mara C. Romero , Universidad Nacional del Chaco Austral. Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, CP 3 700, Argentina. Instituto de Investigaciones en Procesos Tecnológicos Avanzados, CONICET. Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, CP 3 700, Argentina.

Keywords:

celiac population, gluten-free meat product, sensory evaluation, food composition tables, nutritional value, acceptability

Abstract

The sensory and nutritional characteristics of chicken nuggets elaborated with different concentrations of chickpea flour as replacer of rice flour used in products suitable for celiac were studied. Using a traditional control, four formulations were made replacing 2.5, 5, 7.5 and 10% of rice flour with chickpea flour (F1, F2, F3 and F4). The formulations F3 and F4 with replacement of 7.5 and 10%, were those that presented an acceptability similar to the control (p > 0.05). Nuggets made with the highest percentage of chickpea flour (10%) had a higher content of protein, folic acid, fiber, iron and zinc than the control food, so the meat product made with chickpea flour is highly accepted and constitutes a new nutritional alternative suitable for celiac.

Keywords: celiac population, gluten-free meat product, sensory evaluation, food composition tables, nutritional value, acceptability.

Author Biography

  • Mara C. Romero, , Universidad Nacional del Chaco Austral. Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, CP 3 700, Argentina. Instituto de Investigaciones en Procesos Tecnológicos Avanzados, CONICET. Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, CP 3 700, Argentina.

    She works at the Institute for Research in Advanced Technology Processes (INIPTA-CONICET). Food Engineer, National University of the Northeast (2004). Doctor of Food. Engineering orientation of the National University of the Southern Chaco (2014). Assistant Professor of Food Engineering since 2015. Assistant Researcher of CONICET since 2016. Director of research projects, undergraduate and graduate theses. Postgraduate teacher. Member of the Technological Linkage Unit of the UNCAUS.

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Published

2021-08-31

Issue

Vol. 31 No. 3 (2021)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Replacing rice flour for chickpea flour in chicken nuggets suitable for celiac. (2021). Ciencia Y Tecnología De Alimentos, 31(3), 44-50. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/321