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Journals / Gıda / 2026 / Cilt: 50 Sayı: 4

DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS

GALETA UNU YERİNE İĞDE VE HİNDİSTAN CEVİZİ UNU KULLANILARAK GLUTENSİZ KÖFTE GELİŞTİRİLMESİ

Esra Bostancı Selbeş(BÜLENT ECEVİT ÜNİVERSİTESİ)0000-0003-1756-8949
Güliz Haskaraca(SAKARYA ÜNİVERSİTESİ)0000-0002-4641-866X
Fundagül Erem(BÜLENT ECEVİT ÜNİVERSİTESİ)0000-0003-1562-0686
Zehra Ayhan(SAKARYA ÜNİVERSİTESİ)0000-0001-9114-4445
Journal
Gıda
Pages
537–555
Publication Date
2025-08-10
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Overall, OF and CF show potential as gluten-free ingredients in meatball formulations, with OF (M2) emerging as the most promising substitute for BC in terms of both nutritional quality and sensory acceptance.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study explored the development of gluten-free meatballs by substituting traditional breadcrumbs (BC) with oleaster flour (OF) and coconut flour (CF).
📊
Key Findings & Data:Five meatball formulations were prepared: 8% BC (control, M1), 8% OF (M2), 8% CF (M3), 6% CF + 2% OF (M4), 4% CF + 4% OF (M5).
💡
Conclusion & Impact:Overall, OF and CF show potential as gluten-free ingredients in meatball formulations, with OF (M2) emerging as the most promising substitute for BC in terms of both nutritional quality and sensory acceptance.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Glutenle ilişkili rahatsızlıklar · glutensiz beslenme · köfte

Abstract

This study explored the development of gluten-free meatballs by substituting traditional breadcrumbs (BC) with oleaster flour (OF) and coconut flour (CF). Five meatball formulations were prepared: 8% BC (control, M1), 8% OF (M2), 8% CF (M3), 6% CF + 2% OF (M4), 4% CF + 4% OF (M5). The flour and meatball samples were evaluated for some of their physical, chemical, physicochemical and sensorial properties. OF addition notably enhanced the antioxidant capacity of the meatballs (52.93 mg Trolox equivalent/100g dry weight). OF and CF utilization increased cooking loss and altered textural properties (P<0.05). Sensory analysis revealed that M2 showed comparable scores to the control, while CF-containing samples received lower scores. Overall, OF and CF show potential as gluten-free ingredients in meatball formulations, with OF (M2) emerging as the most promising substitute for BC in terms of both nutritional quality and sensory acceptance.

Özet

Bu çalışmada, geleneksel galeta unu (GU) yerine iğde unu (İU) ve hindistan cevizi unu (HCU) kullanılarak glutensiz köfte geliştirilmesi araştırılmıştır. Beş köfte formülasyonu hazırlanmıştır: %8 GU (kontrol, M1), %8 İU (M2), %8 HCU (M3), %6 HCU + %2 İU (M4), %4 HCU + %4 İU (M5). Un ve köfte örnekleri bazı fiziksel, kimyasal, fizikokimyasal ve duyusal özellikleri açısından değerlendirilmiştir. İU ilavesi, köftelerin antioksidan kapasitesini belirgin şekilde artırmıştır (52.93 mg Troloks eşdeğeri/100 g kuru ağırlık). İU ve HCU kullanımı pişirme kaybını artırmış ve tekstürel özellikleri değiştirmiştir (P<0.05). Duyusal analiz sonuçlarına göre, M2 grubu kontrol grubuyla benzer puanlar alırken, HCU içeren formülasyonlar daha düşük puanlar almıştır. Genel olarak, İU ve HCU, glutensiz köfte formülasyonlarında kullanılabilecek potansiyele sahip bileşenlerdir ve özellikle İU (M2), hem besinsel kalite hem de duyusal kabul açısından GU yerine en umut verici alternatif olarak öne çıkmaktadır.

🔖

Cite This Article

Selbeş, E. B., Haskaraca, G., Erem, F., Ayhan, Z. (2025). DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS. Gıda, Cilt: 50 Sayı: 4, 537–555. https://ajindex.com/articles/1104682

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