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

Öz

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.

Anahtar Kelimeler

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

Amarant, Karabuğday ve Siyez Katkılı Tavuk Nuggetların Bazı Özelliklerinin Belirlenmesi

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. Abdel-Aal ESM, Hucl P, Sosulski FW, 1995. Compositional And Nutritional Characteristics of Spring Einkorn And Spelt Wheats. Cereal Chemistry, 72: 621-624.
2. Acar R, Güneş A, Gummadov N, Topal İ, 2011. Farklı Bitki Sıklıklarının Karabuğdayda Verim ve Bazı Verim Unsurlarına Etkisi. Selçuk Tarım ve Gıda Bilimleri Dergisi, 25 (3): 47-51.
3. Albert A, Perez Munuera L, Quiles A, Salvodor A, Fiszman SM, Hernando L, 2009. Adhesion in Fried Battered Nuggets Performance of Different Hydrocolloids as Predusts Using Three Cooking Procedures. Food Hydrocolloids, 23: 1443-1448.
4. Altunakar B, 2003. Functionally of Different Batters in Deep-Fat Fried Chicken Nuggets. Ortadoğu Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi (Basılmış).
5. Altunar B, Sahin S, Sumnu G, 2004. Functionally Of Batters Containing Different Starch Types For Deep-Fat Frying Of Chicken Nuggets. European Food Research and Technology, 218: 318-322.
6. Alvarez-Jubetea, L., Arendt, E.K. and Gallagher, E. 2010.Nutritive value of pseudo cereals and their increasing use as functional gluten free ingredients. Trends in Food Science & Technology, 21: 106-113.
7. AOAC, 2000. Official methods of analysis (17th ed.). Washington, D.C: Assn. of Official Analytical Chemists.
8. Arendt EK, Zannini E, 2013. Cereal Grains for The Food and Beverage Industries. Woodhead Publishing Series in Food Sciences, Technology and Nutrition. No: 248, Philadelphia, USA.

9. Barros JC, Munekata PES, Pires MA, Rodrigues I, Andaloussi OS, da Costa Rodrigues CE, Trindade MA, 2018. Omega-3-and fibre-enriched Chicken Nuggets by Replacement of Chicken Skin with Chia (Salvia Hispanica L.) Flour. LWT, 90: 283-289.
10. Becker R, Wheeler EL, Lorenz K, Stafford AE, Grosjean OK, Betschart AA, Saunders RM, 1981. A Compositional Study of Amaranth Grain. Journal of Food Science, 46(4): 1175-1180.
11. Belekhkanlu AS, Mirmoghtadayi L, Hosseini H, Hosseini M, Ferdosi R, Aliabadi SA, 2016. Effect of Amaranth (Amaranthus hypochondriacus) Seed Flour as a Soya Protein and Bread Crumbs on Physicochemical and Sensory Properties of a Typical Meat Hamburger. Iranian Journal of Nutrition Sciences and Food Technology, 11 (3): 115-122.
12. Berghofer E, Schoenlechner, R, 2002. Grain Amaranth. In Belton P, Taylor J: Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential. Springer-Verlag, pp. 219-260.
13. Bilgiçli N, 2008. Utilization of Buckwheat Flour in Turkish Traditional Foods. Bhosporus 2008 ICC International Conference, İstanbul, 176: 24-26.
14. Bilgiçli N, 2009. Effect of Buckwheat Flour on Chemical and Functional Properties of Tarhana. LWT - Food Science and Technology, 42, 514–518.
15. Bozkurt H, Bayram M, 2006. Colour and Textural Attributes of Sucuk during Ripening. Meat Science, 73 (2): 344-350.
16. Christa K, Soral-Šmietana M, 2008. Buckwheat Grains and Buckwheat Products-Nutritional and Prophylactic Value of Their Components: A Review. Czech J. Food Sci., 3: 153–162.
17. Crehan C, Hughes E, Troy D, Buckley D, 2000. Effects of Fat Level and Maltodextrin on The Functional Properties of Frankfurters Formulated with 5, 12 and 30% fat. Meat science, 55(4): 463-469.
18. De Vincenzi M, Luchetti R, Giovannini C, Pogna NE, Saponaro C, Galterio G, Gasbarrini G 1996. In Vitro Toxicity Testing of Alcohol‐Soluble Proteins From Diploid Wheat Triticum Monococcum in Celiac Disease. Journal of Biochemical Toxicology, 11 (6): 313-318.
19. Devatkal SK, Kadam, DM, Naik PK, Sahoo, J, 2011. Quality Characteristics of Gluten-Free Chicken Nuggets Extended with Sorghum Flour. Journal of Food Quality, 34: 88-92.
20. Dizlek H, Özer MS, İnanç E, Gül H, 2009. Karabuğdayın Bileşimi ve Gıda Sanayiinde Kullanım Olanakları. Gıda, 34 (5): 317-324.
21. Erdem N, 2016. Gıda Katkı Maddeleri. 1. Baskı, Büyük Anadolu Grup Medya Ltd. Şti., Ankara, Türkiye, s. 1-223. ISBN: 978-605-84171-0-6.
22. Ergun M, Özbay N, Osmanoğlu A, Çalkır A, 2014. Sebze ve Tahıl Olarak Amarant (Amaranthus spp.) Bitkisi. Iğdır Üniversitesi Fen Bilimleri Dergisi, 4 (3): 21-28.
23. Fiszman SM, Salvador A, 2003. Recent Developments in Coating Batters. Trends in Food Science and Technology, 14 (10): 399-407.
24. Fiszman S, Sanz T, 2010. Battering and breading principles and system development. Handbook of Poultry Science and Technologhy, Secondary Processing, John Wiley 560 p.
25. Gallagher E, Gormley TR, Arendt EK, 2004. Recent Advances in the Formulation of Gluten-free Cereal-Based Products. Trends in Food Science & Technology, 15 (3-4): 143-152.
26. Gambus H, Gambus F, Pastuszka D, Wrona P, Ziobro R, Sabat R, Mickowska B, Nowotna A, Sikora M, 2009. Quality of Gluten- Free Supplemented Cakes and Biscuits. International Journal of Food Properties, 60 (4): 31-50.
27. Herrero AM, Ordónez JA, Romero de Avila, Herranz B, de la Hoz L, Cambero MI, 2007. Breaking Strength of Dry Fermented Sausages and Their Correlation with Texture Profile Analysis (TPA) and physico-chemical characteristics. Meat Science, 77: 331-338.
28. Hidalgo A, Brandolini A, 2014. Nutritional Properties of Einkorn Wheat (Triticum monococcum L.). Journal of the Science of Food and Agriculture, 94:601-612.
29. Hill I, Bhatnagar S, Cameron J, De Rosa S, Maki M, Russell G, Troncone R, 2002. Celiac Disease: Working Group Report of The First World Congress of Pediatric Gastroenterology, Hepatology, And Nutrition. Journal of Pediatric Gastroenterology and Nutrition, 35: 78-88.
30. Hunt MC, Acton JC, Benedict RC, Calkins CR, Cornforth DP, Jeremiah LE, Olson DP, Salm CP, Savell JW, Shivas SD, 1991. Guidelines for Meat Color Evaluation. Natonal Live Stock and Meat Board Chicago, III, 1-17.
31. Ikeda K, Sakaguchi T, Kusano T, Yasumoto K, 1991. Endogenous Factors Affecting Protein Digestibility in Buckwheat. Cereal Chemistry, 68: 424–427.
32. Jackson V, Schilling MW, Coggins PC, Martin JM, 2006. Utilization of Rice Starch in The Formulation of Low-fat, Wheatfree Chicken Nuggets. Journal of Applied Poultry Research, 15 (3): 417.
33. Kalinova J, Dadakova E, 2009. Rutin and Total Quercetin Content in Amaranth (Amaranthus spp.). Plant Foods for Human Nutrition, 64: 68-74.
34. Kılınççeker O, 2015. Some Quality Caharacteristics of Fish Meatballs Manufactured with Different Vegetablebased Flours. Gıda, 4 (2): 61-67.
35. Kılınççeker O, Büyük G, 2019. Amarant (Amaranthus spp)’ın Bazı Özellikleri ve Et Ürünlerinde Kullanımı. Adyütayam, 7 (2): 36-42.
36. Kilincceker O, Karahan AM, 2020. The Effect Of Buckwheat Flour on Some Qualıty Propertıes of Chıcken Meatballs as an Alternatıve to Wheat Flour. Carpathian Journal of Food Science and Technology, 12(4): 155-164.
37. Kırpık M., Kılınççeker O, 2018. Use of Quinoa Flour in Chicken Meatball Production. I. International Gap Agriculture and Livestock Congress, 25-27 April, Şanlıurfa, Turkey.
38. Kurt Ş, Kılınççeker O, 2012. The Effects of Cereal and Legume Flours on The Quality Characteristics of Beef Patties. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18 (5): 725-730.
39. Løje H, Møller B, Laustsen AM, Hansen A, 2003. Chemical Composition, Functional Properties and Sensory Profiling of Einkorn (Triticum monococcum L.). Journal of Cereal Science, 37: 231-240
40. Mahmoud RM, Yousif EI, Cadallah MG, Alawneh AR, 2013. Formulations and Quality Characterization Of Gluten-Free Egyptian Balady Flat Bread. Annals of Agricultural Sciences, 58: 19-25.
41. Makdoud S, Rosentrater KA, 2017. Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours. Iowa State University, Agricultural and Biosystems Engineering, Food Science and Human Nutrition, Journal of Food Research 6 (4): 1927-0887.
42. Mariotti M, Pagani MA, Lucisano M, 2013. The Role of Buckwheat and HPMC on The Breadmaking Properties of Some Commercial Gluten-Free Bread Mixtures. Food Hydrocolloids, 30: 393-400.
43. Mazza G, 1988. Lipid Content and Fatty Acid Composition of Buckwheat Seed. Cereal Chemistry, 65: 122-126.
44. Mearin ML, 2007. Celiac Disease Among Children and Adolescents. Current Problems in Pediatric and Adolescent Health Care, 37: 86-105.
45. Mendoza N, 2005. Coeliac Disease: An Overview of The Diagnosis, Treatment and Management. Nutrition Bulletin, 30 (3): 231- 236.
46. Mezaize S, Chevallier S, Bail A, Lamballerie MD, 2009. Optimization of Gluten-Free Formulations for French-Style Breads. Journal of Food Science, 74: 140-146.
47. Novotni D, Cukelj N, Smerdel B, Bituh M, Dujmic F, Curic D, 2012. Glycemic İndex and Firming Kinetics of Partially Baked Frozen Gluten Free Bread with Sourdough. Journal of Cereal Science, 55: 120-125.
48. Olgun M, Başçiftçi ZB, Ayter NG, Kutlu İ, Akın A, Karaduman Y, 2013. Ekmeklik Buğday (Triticum aestivum L.) Çeşitlerinde Protein Oranının Üç Farklı Analiz Yöntemine Göre Karşılaştırılması Üzerine Bir Araştırma. SDÜ Ziraat Fakültesi Dergisi, 8 (2): 80-87.
49. Önay Derin D, Işık N, Erdem N, 2016. Konya İl Merkezinde Yaşayan Kadınların Yiyecek Hazırlama, Pişirme ve Saklama Uygulamaları Üzerine Bir Araştırma. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 35: 87-101.
50. Paśko P, Bartoń H, Zagrodzki P, Gorinstein S, Fołta M, Zachwieja Z, 2009. Anthocyanins, Total Polyphenols and Antioxidant Activity in Amaranth and Quinoa Seeds and Sprouts During Their Growth. Food Chemistry, 115: 994-998.
51. Sharoba AM, 2009. Quality Attributes of Sausage Substituted by Different Levels of Whole Amaranth Meal. Annals of Agricultural Science, Moshtohor, 47 (2): 105-120.
52. Shekarchizadeh H, Soltanizadeh N, Tamsen M, 2018. Evaluation of Wheat Flour Substitution With Amaranth Flour On Chicken Nugget Properties. LWT Food Science and Technology, 91: 580-587.
53. Shokry AM, 2016. The Usage of Quinoa Flour As a Potential İngredient in Production of Meat Burger with Functional Properties. Middle East Journal of Applied Sciences, 6 (4): 1128-1137.
54. Skujins S, 1998. Handbook for ICP-AES (Varian-Vista). A Short Guide to Vista Series ICP-AES operation. Varian Int. AG, Zug, Version, 1 (0).
55. Stallknecht G, Gilbertson K, Ranney J, 1996. Alternative Wheat Cereals as Food Grains: Einkorn, Emmer, Spelt, Kamut, and Triticale. Progress in New Crops, 1996: 156-170.
56. Pizzuti D, Buda A, D'Odorico A, D'Incà R, Chiarelli S, Curioni A, Martines D, 2006. Lack of İntestinal Mucosal Toxicity of Triticum Monococcum in Celiac Disease Patients. Scandinavian Journal of Gastroenterology, 41 (11): 1305-1311.
57. Tabarestani HS, Tehrani MM, 2014. Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch As Part of Fat Replacer System. Journal of Food Processing and Preservation, 38 (1): 278-288.
58. Tamsen M, Shekarchizadeh H, Soltanizadeh N, 2018. Evaluation of Wheat Flour Substitution with Amaranth Flour on Chicken Nugget Properties. LWT- Food Sciences and Technology, 91: 580-587.
59. Tseng T-F, Liu D-C, Chen M-T, 2000. Evaluation of Transglutaminase on The Quality of Low-Salt Chicken Meat-Balls. Meat Science, 55 (4): 427-431.
60. Turabi E, Sumnu G, Sahin S, 2008. Rhelogical Properties and Quality of Rices Cakes Formulated with Different Gums and an Emulsifier Blend. Food Hydrocolloids, 22: 305-312.
61. Ün C, Aydoğdu S, 2003. Çölyak Hastalığının Moleküler Genetik Temelleri. Çocuk Sağlığı ve Hastalıkları Dergisi, 46: 75-79.
62. Venskutonis PR, Kraujalis P, 2013. Nutritional Components Of Amaranth Seeds And Vegetables: A Review on Composition, Properties, and Uses. Comprehensive Reviews in Food Science and Food Safety, 12: 381-412.
63. Weiss J, Gibis M, Schuh V, Salminer H, 2010. Advances in İngredient and Processing Systems for Meat and Meat Products. Meat Sciences, 86 (1): 196-213.
64. Zaharieva M, Monneveux P, 2014. Cultivated Einkorn Wheat (Triticum monococcum L. subsp. monococcum): The Long Life Of A Founder Crop Of Agriculture. Genetic Resources and Crop Evolution, 61: 677-706.