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

Tcherena Amorim Brasil, Caroline Dário Capitani, Katiuchia Pereira Takeuchi, Tânia Aparecida Pinto de Castro Ferreira
2015 Food Science and Technology  
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
more » ... 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. Practical Application: Kibbeh formulations with millet flour can be a good alternative for gluten-free diet.
doi:10.1590/1678-457x.6564 fatcat:tioquvz7rjexro26ulm2eqwlrm