Determination of Some Characteristics of Chicken Nuggets Added Amaranth, Buckwheat and Einkorn

Abstract

Chicken nugget is a coated meat product preferred for reasons such as color, crispness, taste and preparation in a short time. The meat dough, which is formulated in a certain shape for the production of nugget, is covered with a liquid sauce consisting of components such as flour, spices, binders, water. Then the meat dough is covered with dry sauce and deep-fried. It is aimed to develop functional, healthy and new products with the changes made in coating formulations in these products. By using different grain flours instead of wheat flour, products are tried to be developed that can be consumed by celiac patients, individuals with diabetes and digestive disorders. This study aimed to investigate the effects of amaranth, buckwheat, einkorn and a mixture of these flours in liquid coating formulations on physicochemical, color, textural and sensory properties of nuggets. The highest Ca, Fe and Mg values were determined in nuggets with amaranth added. The difference between hardness, gumminess and chewiness values of nuggets was statistically significant (p<0.01) and the highest hardness and chewiness values were observed in nuggets with buckwheat added. According to sensory properties, the highest color, tenderness and overall acceptability values were observed in nuggets with amaranth added. As a result, it has been determined that amaranth, einkorn flours and their mixtures can be used in nuggets production in terms of textural, sensory properties and mineral substance content.

Keywords

• Amaranth
• buckwheat
• einkorn
• nuggets
• celiac
• gluten-free meat products

Amarant, Karabuğday ve Siyez Katkılı Tavuk Nuggetların Bazı Özelliklerinin Belirlenmesi

Abstract

Tavuk nugget, rengi, gevrekliği, lezzeti ve kısa sürede hazırlanabilmesi gibi nedenlerle tercih edilen kaplanmış bir et ürünüdür. Nugget üretimi için belirli bir şekilde formüle edilmiş et hamurları un, baharatlar, bağlayıcı maddeler, su gibi bileşenlerden oluşan sıvı sos ile kaplanmaktadır. Sonra ise et hamurları kuru sos ile kaplanarak, derin yağda kızartılmaktadır. Nugget gibi ürünlerde, kaplama formülasyonlarında yapılan değişiklikler ile fonksiyonel, sağlıklı ve yeni ürünlerinlerin geliştirilmesi amaçlanmaktadır. Buğday unu yerine farklı tahıl unları kullanılarak, glüten hassasiyeti olan çölyak hastalarının, diyabet ve sindirim bozukluğu olan bireylerin tüketebileceği ürünler geliştirilmeye çalışılmaktadır. Bu çalışmada tavuk nugget üretiminde sıvı kaplama formülasyonlarında buğday unu yerine amaranth, karabuğday, siyez ve bu unların karışımının kullanımının fizikokimyasal, renk, tekstürel ve duyusal özelliklere etkilerinin araştırılması amaçlanmıştır. En yüksek Ca, Fe ve Mg değerleri amarant eklenmiş nuggetlarda belirlenmiş, karabuğday, siyez ve karışım içeren nuggetların Ca ve Mg değerleri arasındaki farklılık önemli bulunmamıştır. Tekstürel özellikler değerlendirildiğinde; nuggetların sertlik, gamsılık ve çiğnenebilirlik değerleri arasındaki farklılık istatistiki açıdan önemli (p<0.01) bulunmuş ve en yüksek sertlik ve çiğnenebilirlik değerleri karabuğday eklenmiş nuggetlarda gözlenmiştir. Duyusal özellikler açısından ise en yüksek renk, gevreklik ve genel kabul edilebilirlik değerleri amarant eklenmiş nuggetlarda gözlenmiştir. Sonuç olarak, nugget üretiminde amarant, siyez unları ve bunların karışımlarının tekstürel, duyusal özellikler ve mineral madde içeriği açısından kullanılabileceği belirlenmiştir.

Keywords

• Amarant
• karabuğday
• siyez
• nugget
• çölyak
• glutensiz et ürünleri

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