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Yapay Zeka Hızlı Bakış & Çıkarımlar
AI Insight⚡ TL;DR(1 Cümlede Hızlı Çıkarım)
This study suggests that chickpea flour had a better effect on the quality characteristics of meatballs among gluten-free flours.
📌 3 Maddede Bu Makale
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Amaç & Hipotez:The objective of this study was to evaluate the effects of different gluten-free flours on the physicochemical, textural and sensory properties of meatballs.
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Temel Bulgular & Veri:Five different groups of meatballs were produced: C: control meatballs with breadcrumbs, Gf1: meatballs with buckwheat flour, Gf2: meatballs with chickpea flour, Gf3: meatballs with corn flour and Gf4: meatballs with millet flour.
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Sonuç & Katkı:This study suggests that chickpea flour had a better effect on the quality characteristics of meatballs among gluten-free flours.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Celiac disease · Cooking yield · Meat product
Abstract
The objective of this study was to evaluate the effects of different gluten-free flours on the physicochemical, textural and sensory properties of meatballs. Five different groups of meatballs were produced: C: control meatballs with breadcrumbs, Gf1: meatballs with buckwheat flour, Gf2: meatballs with chickpea flour, Gf3: meatballs with corn flour and Gf4: meatballs with millet flour. The chickpea flour increased the protein content of raw meatballs (P 0.05). This study suggests that chickpea flour had a better effect on the quality characteristics of meatballs among gluten-free flours.
Anahtar kelimeler
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Bu Makaleye Atıf Yap
Babaoğlu, A. S. (2022). Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation. Selcuk Journal of Agriculture and Food Sciences, Cilt: 36 Sayı: 3, 399–404. https://ajindex.com/articles/1005091