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DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS

Year 2025, Volume: 50 Issue: 4, 537 - 555, 10.08.2025

Esra Bostancı Selbeş , Güliz Haskaraca , Fundagül Erem , Zehra Ayhan

Abstract

This study explored the development of gluten-free meatballs by substituting traditional breadcrumbs (BC) with oleaster flour (OF) and coconut flour (CF). Five meatball formulations were prepared: 8% BC (control, M1), 8% OF (M2), 8% CF (M3), 6% CF + 2% OF (M4), 4% CF + 4% OF (M5). The flour and meatball samples were evaluated for some of their physical, chemical, physicochemical and sensorial properties. OF addition notably enhanced the antioxidant capacity of the meatballs (52.93 mg Trolox equivalent/100g dry weight). OF and CF utilization increased cooking loss and altered textural properties (P<0.05). Sensory analysis revealed that M2 showed comparable scores to the control, while CF-containing samples received lower scores. Overall, OF and CF show potential as gluten-free ingredients in meatball formulations, with OF (M2) emerging as the most promising substitute for BC in terms of both nutritional quality and sensory acceptance.

Keywords

Gluten-related disorders gluten-free diet meatball oleaster flour coconut flour

Ethical Statement

Ethical approval for the involvement of human subjects in this study was granted by Sakarya University Research Ethics Committee, with reference number E-61923333-050.99-232826, 03/22/2023.

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GALETA UNU YERİNE İĞDE VE HİNDİSTAN CEVİZİ UNU KULLANILARAK GLUTENSİZ KÖFTE GELİŞTİRİLMESİ

Year 2025, Volume: 50 Issue: 4, 537 - 555, 10.08.2025

Esra Bostancı Selbeş , Güliz Haskaraca , Fundagül Erem , Zehra Ayhan

Abstract

Bu çalışmada, geleneksel galeta unu (GU) yerine iğde unu (İU) ve hindistan cevizi unu (HCU) kullanılarak glutensiz köfte geliştirilmesi araştırılmıştır. Beş köfte formülasyonu hazırlanmıştır: %8 GU (kontrol, M1), %8 İU (M2), %8 HCU (M3), %6 HCU + %2 İU (M4), %4 HCU + %4 İU (M5). Un ve köfte örnekleri bazı fiziksel, kimyasal, fizikokimyasal ve duyusal özellikleri açısından değerlendirilmiştir. İU ilavesi, köftelerin antioksidan kapasitesini belirgin şekilde artırmıştır (52.93 mg Troloks eşdeğeri/100 g kuru ağırlık). İU ve HCU kullanımı pişirme kaybını artırmış ve tekstürel özellikleri değiştirmiştir (P<0.05). Duyusal analiz sonuçlarına göre, M2 grubu kontrol grubuyla benzer puanlar alırken, HCU içeren formülasyonlar daha düşük puanlar almıştır. Genel olarak, İU ve HCU, glutensiz köfte formülasyonlarında kullanılabilecek potansiyele sahip bileşenlerdir ve özellikle İU (M2), hem besinsel kalite hem de duyusal kabul açısından GU yerine en umut verici alternatif olarak öne çıkmaktadır.

Keywords

Glutenle ilişkili rahatsızlıklar glutensiz beslenme köfte iğde unu hindistan cevizi unu

References

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There are 77 citations in total.

Details

Primary Language English
Subjects Meat Technology
Journal Section Articles
Authors

Esra Bostancı Selbeş 0000-0003-1756-8949

Güliz Haskaraca 0000-0002-4641-866X

Fundagül Erem 0000-0003-1562-0686

Zehra Ayhan 0000-0001-9114-4445

Publication Date August 10, 2025
Submission Date April 24, 2025
Acceptance Date June 25, 2025
Published in Issue Year 2025 Volume: 50 Issue: 4

Cite

APA Bostancı Selbeş, E., Haskaraca, G., Erem, F., Ayhan, Z. (2025). DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS. Gıda, 50(4), 537-555.
AMA Bostancı Selbeş E, Haskaraca G, Erem F, Ayhan Z. DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS. The Journal of Food. August 2025;50(4):537-555.
Chicago Bostancı Selbeş, Esra, Güliz Haskaraca, Fundagül Erem, and Zehra Ayhan. “DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS”. Gıda 50, no. 4 (August 2025): 537-55.
EndNote Bostancı Selbeş E, Haskaraca G, Erem F, Ayhan Z (August 1, 2025) DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS. Gıda 50 4 537–555.
IEEE E. Bostancı Selbeş, G. Haskaraca, F. Erem, and Z. Ayhan, “DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS”, The Journal of Food, vol. 50, no. 4, pp. 537–555, 2025.
ISNAD Bostancı Selbeş, Esra et al. “DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS”. Gıda 50/4 (August 2025), 537-555.
JAMA Bostancı Selbeş E, Haskaraca G, Erem F, Ayhan Z. DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS. The Journal of Food. 2025;50:537–555.
MLA Bostancı Selbeş, Esra et al. “DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS”. Gıda, vol. 50, no. 4, 2025, pp. 537-55.
Vancouver Bostancı Selbeş E, Haskaraca G, Erem F, Ayhan Z. DEVELOPMENT OF GLUTEN-FREE MEATBALLS USING OLEASTER AND COCONUT FLOURS AS BREADCRUMB REPLACERS. The Journal of Food. 2025;50(4):537-55.
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