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Journals / Sakarya University Journal of Science / 2026 / Volume: 30 Issue: 4

The Effect of Buckwheat and Oat Based Gluten-Free Coatings on the Quality Characteristics of Crispy Chicken: Determining the Appropriate Formulation for Celiac Patients

Ramazan Ulku Cetin(Bandirma Onyedi Eylul University)0000-0002-9968-4988
Zeynep Kilci(Bandirma Onyedi Eylul University)0000-0003-1700-8597
Melike Ciniviz(Bursa Uludag University)0000-0001-6089-1659
Nisanur Ektik Sezen(Balikesir University)0000-0001-9389-4362
Kıvılcım Ates0000-0001-9550-2801
Hilal Cekic(Department of Food Processing, Agriculture and Forestry Vocational School of Susurluk, Bandirma Onyedi Eylul University, Balikesir, Türkiye)0009-0004-6579-5761
Pages
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Publication Date
2026-08-29
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AI Summary & Key Takeaways

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

Among the tested groups, formulation C showed the most balanced overall performance, with favorable sensory scores, the highest lightness value, and a texture profile consistent with crispy product characteristics.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study evaluated the effects of gluten-free coating formulations containing buckwheat and oat flakes on the sensory, color, technological, and textural properties of crispy chicken.
📊
Key Findings & Data:Five formulations were prepared using different buckwheat:oat flake ratios A (100:0), B (75:25), C (50:50), D (25:75), and E (0:100).
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Conclusion & Impact:Among the tested groups, formulation C showed the most balanced overall performance, with favorable sensory scores, the highest lightness value, and a texture profile consistent with crispy product characteristics.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Crispy chicken · Gluten-free · Coating formulation

Abstract

This study evaluated the effects of gluten-free coating formulations containing buckwheat and oat flakes on the sensory, color, technological, and textural properties of crispy chicken. Five formulations were prepared using different buckwheat:oat flake ratios A (100:0), B (75:25), C (50:50), D (25:75), and E (0:100). Sensory analysis, color measurements, coating adhesion ratio, cooking loss, moisture retention, and texture profile analysis were conducted on cooked samples. Significant differences were observed among formulations in sensory characteristics, color attributes, and technological responses ( p < 0.05 ). Among the tested groups, formulation C showed the most balanced overall performance, with favorable sensory scores, the highest lightness value, and a texture profile consistent with crispy product characteristics. Although formulation group D exhibited higher coating adhesion, its sensory acceptability was limited by increased perceptions of oiliness and saltness. Based on the combined evaluation of sensory, color, and technological results, formulation group C was identified as the optimum treatment. The selected raw formulation contained 18.36 g/100 g protein, 4.21 g/100 g dietary fiber, and 125.9 kcal/100 g. Gluten content was below the detection limit of the ELISA method (<2.0 mg/kg), remaining well below the regulatory threshold for gluten-free foods. During 11 days of refrigerated storage at 4±1 °C, coliform bacteria, Escherichia coli , Pseudomonas spp., and Salmonella spp. were not detected in the selected cooked product. These findings indicate that the combined use of buckwheat and oat flakes provides a suitable coating matrix for the development of gluten-free crispy chicken products with acceptable sensory and technological properties, offering a potential alternative for individuals with gluten intolerance and celiac disease.

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Cite This Article

Cetin, R. U., Kilci, Z., Ciniviz, M., Sezen, N. E., Ates, K., Cekic, H. (2026). The Effect of Buckwheat and Oat Based Gluten-Free Coatings on the Quality Characteristics of Crispy Chicken: Determining the Appropriate Formulation for Celiac Patients. Sakarya University Journal of Science, Volume: 30 Issue: 4. https://doi.org/10.16984/saufenbilder.1870009

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