QUALITY CHARACTERISTICS OF GLUTEN-FREE CHICKEN NUGGETS EXTENDED WITH SORGHUM FLOUR

摘要: Application of coarse cereal flours is recommended to replace wheat gluten in meat products and avoid allergy susceptible populations. Sorghum flour a good source dietary fiber provides nonglutinous scope for making gluten-free products. Keeping this view, the present research was envisaged evaluate different quality characteristic chicken nuggets prepared with sorghum flour. Three types viz., Control (CCNs), (GFN1 5% GFN2 10% flour) were compared physicochemical, instrumental texture, color sensory characteristics. Use significantly (P < 0.05) increased product yield content GFN1 as CCN. Instrumental results showed that lightness (L* value) redness (a*) values lower Texture profile analysis indicated incorporation improved hardness, gumminess chewiness. Sensory scores CCN higher than GFN2. It concluded optimum prepare nuggets. PRACTICAL APPLICATIONS Sorghum millet popular staple diet many developing countries. The study support can serve functional ingredient healthy formulation free an alternative allergy. These have potential reach niche markets will be highly acceptable allergic consumers who demand Therefore, based food marketed health/functional