Use of cassava and quinoa flours to produce gluten-free coated chicken strips

Abstract EN

The primary goal of this research was to produce gluten-free chicken strips in order to satisfy celiac patients' needs for gluten-free food with high nutritional value.

The functional properties of wheat, cassava, quinoa, and a cassava-quinoa mixture were tested.

Also, the effects of previous flour types on proximate analysis, physiochemical, chemical quality attributes, physical properties, texture, color, and sensory characteristics of battered chicken strips were evaluated.

The control group was made with gluten-containing wheat flour.

In terms of functional properties for flours, the results showed that cassava flour had the lowest water absorption capacity "WAC" among the flour samples that differed significantly (P<0.05).

In comparison, a mixture of cassava and quinoa flours had significantly higher (P<0.05) oil absorption capacity "OAC" (1.95 g/g) than other flour examined, there was a significant difference (P<0.05).

There were not significant differences (P>0.05) between all tested flours in bulk density.

Regarding nutritional value, there were significant differences between groups for all proximate composition parameters (P<0.05), which could be attributed to differences in raw material chemical composition.

The pH values varied slightly between samples, with no significant difference (P>0.05) between chicken strips coated with wheat or cassava flour.

Furthermore, No significant difference (P>0.05) was found between chicken strips coated with quinoa and a mixture of quinoa and cassava flours.

Thiobarbituric acid (TBA) and total volatile nitrogen (TVN) values were within acceptable limits for chemical quality attributes.

Physical properties indicated that batter pick-up of coated chicken strips not affected by the types of flour meanwhile, oil uptake of chicken strips was significantly affected.

Chicken strips coated with quinoa flour had the lowest oil uptake (226.73%).

Furthermore, the lowest (P<0.05) water holding capacity (highest value, 8.17cm2/0.3g) was recorded for sample coated with cassava flour and the highest (P<0.05) water holding capacity (lowest value, 3.74cm2/0.3g) was recorded for sample coated with quinoa flour.

Chicken strips coated with cassava flour had significantly higher (P<0.05) cooking loss than other, while the lowest value was recorded for sample coated with quinoa flour.

Texture analysis revealed that each treatment had a different effect on each parameter of texture profile.

Color analysis and sensory evaluation revealed no significant differences (P>0.05) between all samples.

This study demonstrated that all of the flours under consideration can be used to make gluten-free chicken strips without affecting the quality.