Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Mil-let Flour in Gluten-Free Meatball Formulation

The objective of this study was to evaluate the effects different gluten-free flours on physicochemical, textural and sensory properties meatballs. Five groups meatballs were produced: C: control with breadcrumbs, Gf1: buckwheat flour, Gf2: chickpea Gf3: corn flour Gf4: millet flour. increased protein content raw (P < 0.05). cooking yield results higher in than samples Chickpea (Gf2) (Gf3) most effective for reducing diameter highest antioxidant activity found (Gf1) improved texture meatball 0.05), while hardness chewiness values Millet decreased flavour score compared whereas other had no significant effect all > This suggests that a better quality characteristics among flours.