prikaz prve stranice dokumenta Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs
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Scientific paper - Original scientific paper
Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs
In: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. pp. 218-223. urn:nbn:hr:109:925474
Mastanjević, Krešimir; Jukić, Marko; Ugarčić, Žaneta; Kovačević, Dragan; Kosović, Indira; Koceva Komlenić, Daliborka; Kuleš, Anđa; Keleković, Snježana

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Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Book

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Mastanjević, K., Jukić, M., Ugarčić, Ž., Kovačević, D., Kosović, I., Koceva Komlenić, D. ... Keleković, S. (2014). Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs. In M. Jukić, (Ed.), D. Koceva Komlenić, (Ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (pp. 218-223). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:925474

Mastanjević, Krešimir, et al. "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, edited by Marko Jukić, edited by Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, pp. 218-223. https://urn.nsk.hr/urn:nbn:hr:109:925474

Mastanjević, Krešimir, Marko Jukić, Žaneta Ugarčić, Dragan Kovačević, Indira Kosović, Daliborka Koceva Komlenić, Anđa Kuleš and Snježana Keleković. "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 218-223. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2024 December 24. https://urn.nsk.hr/urn:nbn:hr:109:925474

Mastanjević, K., et al. (2014) 'Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs', in Jukić, M. (ed.), Koceva Komlenić, D. (ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 218-223. Available at: https://urn.nsk.hr/urn:nbn:hr:109:925474 (Accessed 24 December 2024)

Mastanjević K, Jukić M, Ugarčić Ž, Kovačević D, Kosović I, Koceva Komlenić D, and sur.. Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs. In: M. Jukić, ed., D. Koceva Komlenić, ed. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Pp. 218-223. [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:925474

K. Mastanjević, et al., "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić and D. Koceva Komlenić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:925474 [Accessed: 24 December 2024]

Metadata
Title (english)Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs
AuthorKrešimir Mastanjević
AuthorMarko Jukić
AuthorŽaneta Ugarčić
AuthorDragan Kovačević
AuthorIndira Kosović
AuthorDaliborka Koceva Komlenić
AuthorAnđa Kuleš
AuthorSnježana Keleković
EditorMarko Jukić
EditorDaliborka Koceva Komlenić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The effect of replacing the wheat with the maize, soy and rice flour and breadcrumbs in the formulation of the gluten-free coating mixture for fried food products was investigated. Six different coating butters were prepared by mixing water and egg white with wheat (control), maize, soy and rice flour, as well as with the mixture of maize and soy flour (50:50) and maize and rice flour (50:50), respectively. Dry breadcrumbs from the previously baked wheat, maize, soy and rice bread were also prepared. Turkey nuggets, made from minced turkey breasts, were dipped in the prepared wet coating batters and breadcrumbs and deep-fried in the palm oil for 3 minutes. Sensory evaluation, colour determination, oil uptake and texture profile analysis (hardness, springiness cohesiveness, chewiness and resilience) of turkey nuggets were performed. In addition to that, textural properties of fried coating that was removed from nuggets were also determined. Results showed that only the addition of soy flour decreased the acceptability of nuggets. Replacing the wheat flour and breadcrumbs with that of maize and rice did not deteriorate the fried nuggets characteristics and some of the properties (colour, appearance and total sensory score) were even better when maize and maize/rice mixture were used. In conclusion, in order to benefit consumers with celiac disease and gluten intolerance, maize and rice flour could be used as an excellent replacement for wheat which is traditionally used in the formulation of the coating mixture for fried food products.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 218-223
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:925474
Publication2014
ConferenceTitle: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2013-10-16
End date: 2013-10-18
Assembly type: Poster
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2021-01-08 10:48:35