Abstract
Application of coarse cereal flours is recommended to replace wheat gluten in meat products and to avoid gluten allergy in susceptible populations. Sorghum flour is a good source of dietary fiber and provides nonglutinous flours and scope for making gluten-free meat products. Keeping this in view, the present research was envisaged to evaluate the different quality characteristic of gluten-free chicken nuggets prepared with sorghum flour. Three types of chicken nuggets viz., Control chicken nuggets (CCNs), gluten-free nuggets (GFN1 with 5% sorghum flour and GFN2 with 10% sorghum flour) were compared for different physicochemical, instrumental texture, color and sensory characteristics. Use of sorghum flour significantly (P < 0.05) increased the product yield and dietary fiber content in GFN1 and GFN2 as compared with CCN. Instrumental color results showed that lightness (L* value) and redness (a*) values were significantly (P < 0.05) lower in GFN1 and GFN2 as compared with CCN. Texture profile analysis indicated that incorporation of sorghum flour significantly (P < 0.05) improved hardness, gumminess and chewiness. Sensory scores of GFN1 and CCN were significantly (P < 0.05) higher than GFN2. It was concluded that that 5% sorghum flour is optimum to prepare gluten-free chicken nuggets. PRACTICAL APPLICATIONS Sorghum is coarse millet and a popular staple diet in many developing countries. The results of this study support that sorghum flour can serve as a functional ingredient in developing healthy meat products. Use of sorghum flour in the formulation of wheat free meat products is an alternative to avoid gluten allergy. These gluten-free meat products have potential to reach the niche markets and will be highly acceptable to gluten allergic consumers who demand gluten-free products. Therefore, sorghum based food products can be marketed as health/functional products.
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