Abstract
The goal of this study was to develop a fish-based product suitable for people with celiac disease. Water and gluten-free flours (rice, corn, amaranth or quinoa) were added to improve cooking yield, texture parameters and as an aid in improving quality attributes such as taste and juiciness. Cooking yields of patties containing gluten-free flours were higher than control and maximum values ranged between 91 and 93%. Hardness was higher in patties made with amaranth or quinoa flour, whereas cohesiveness and springiness were higher in patties made with corn and rice flour, respectively. Response surface methodology was used to optimize patties formulations. Optimized formulations were prepared and evaluated showing a good agreement between predicted and experimental responses. Also, nutritional value and consumer acceptance of optimized formulations were analysed. Flours addition affected proximate composition increasing carbohydrates, total fat and mineral content compared to control. Sensory evaluation showed that no differences were found in the aroma of products. Addition of rice flour increased juiciness and tenderness whereas taste, overall acceptance and buying intention were higher in control patty, followed by patties made with corn flour. The present investigation shows good possibilities for further product development, including the scale up at an industrial level.
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Acknowledgements
This research was supported by the Universidad Nacional del Chaco Austral (UNCAus, Argentine) through Grant No. 42/2014. Additional support was given by Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET, Argentine).
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Romero, M.C., Fogar, R.A., Rolhaiser, F. et al. Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology. J Food Sci Technol 55, 1889–1902 (2018). https://doi.org/10.1007/s13197-018-3106-1
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DOI: https://doi.org/10.1007/s13197-018-3106-1