Physical, chemical and sensory properties of gluten-free
                        <i>kibbeh</i> formulated with millet flour (<i>Pennisetum
                        glaucum</i> (L.) R. Br.)

Brasil, Tcherena Amorim; Capitani, Caroline Dário; Takeuchi, Katiuchia Pereira; Ferreira, Tânia Aparecida Pinto de Castro

doi:10.1590/1678-457X.6564

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Food Science and Technology

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Research Paper • Food Sci. Technol (Campinas) 35 (2) • June 2015 • https://doi.org/10.1590/1678-457X.6564 copy

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (–18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product.

gluten-free products; alternative cereal; food stability; meat products; acceptability; roasting

	Kibbeh Samples^a a All samples were fried (F) or baked (B) for the analysis.
Ingredients	CT	RM	WM
Beef	85.00	85.00	85.00
Whole-wheat flour	8.50	-	-
Wet millet flour	-	-	8.50
Roasted millet flour	-	8.50	-
Fresh garlic	0.34	0.34	0.34
Fresh parsley	0.70	0.70	0.70
Fresh mint	1.36	1.36	1.36
Salt	1.40	1.40	1.40
Soybean oil	2.70	2.70	2.70
Total (g)	100.00	100.00	100.00

Color parameters
	L*		a*		b*		Chroma
Samples	T₀	T₉₀	T₀	T₉₀	T₀	T₉₀	T₀	T₉₀
CT fried	46.6 ± 0.1	25.9 ± 2.0	26.3 ± 0.3	11.3 ± 0.5	16.1 ± 1.8	18.5 ± 1.3	30.8 ± 1.2	21.7 ± 1.1
CT baked	50.4 ± 0.1^a	38.6 ± 2.4^a	24.9 ± 0.1^a	6.3 ± 0.4^a	7.1 ± 0.6^a	17.9 ± 1.2	25.9 ± 0.1^a	19.1 ± 1.2^a
FWM	36.1 ± 0.1^a,b	21.6 ± 3.0^a,b	36.0 ± 0.1^a,b	17.7 ± 1.1^a,b	44.1 ± 0.6^a,b	28.9 ± 1.4^a,b	57.0 ± 1.8^a,b	33.9 ± 1.2^a,b
FRM	47.7 ± 0.5^a,b,c	23.2 ± 2.4^b,c	30.9 ± 0.2^a,b,c	11.8 ± 0.8^b,c	31.2 ± 0.9^a,b,c	17.9 ± 1.1^c	43.9 ± 0.8^a,b,c	21.5± 1.4^b,c
BWM	44.8 ± 3.5^a,c,d	34.9 ± 2.7^a,b,c,d	24.2 ± 0.4^b,c,d	5.0 ± 0.9^a,b,c,d	14.0 ± 0.5^a,b,c,d	16.7 ± 0.8^a,c	27.9 ± 0.3^a,b,c,d	17.5± 1.0^a,b,c,d
BRM	45.8 ± 0.7^a,b,c,d,e	33.1 ± 1.5^a,c,d	23.1 ± 0.3^a,b,c,d,e	5.5 ± 0.6^a,b,c,d	21.3 ± 0.8^a,b,c,d,e	16.7 ± 0.6^a,c	26.6 ± 0.5^a,c,d	17.6 ± 0.6^a,c,d

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[1] *Corresponding author: caroline.capitani@fca.unicamp.br