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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X


BRASIL, Tcherena Amorim; CAPITANI, Caroline Dário; TAKEUCHI, Katiuchia Pereira  and  FERREIRA, Tânia Aparecida Pinto de Castro. Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.). Food Sci. Technol (Campinas) [online]. 2015, vol.35, n.2, pp.361-367. ISSN 1678-457X.

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.

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

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