Fish Burger with Gluten Free Flours

MARA, ROMERO; FABIANA, ROLHAISER; VANINA CLAVERO, FABIANA ROLHAISER, MARÍA A. JUDIS; ANA M. ROMERO; MARÍA A. JUDIS

Congreso; IAFP 5 th Latin American Symposium in Food Safety 7 th Food Science, Biotechnology and Safety Meeting; 2016

Asociación Mexicana de Ciencias de los Alimentos, A.C.

The aim of this study was to evaluate the effect of incorporation of different gluten-free flourson technological parameters of fish burgers. Eighteen burger batches were prepared from fish meat emulsified with 1.2% salt and 0.01% butylated hidroxyanisole. The additives were incorporated in the following concentrations: water (A) 0%, 15% and 30%, quinoa flour (HQ)and amaranth flour (HAo) at 0%, 5% and 10%, respectively. The burgers were molded in units of 100±1g, and weighed before and after cooking to determine the yield. The chewiness was determined with a Brookfield Texture Analyzer and the total color with an UV-VIS Spectrophotometer equipped with an integrating sphere. The data were obtained as the mean±standard deviation of 5 replicates and analyzed using the Statgraphics plus software. Analysis of variance (ANOVA) for a confidence level of p