Fish Burguer with Gluten Free Flours

ROMERO, MARA C.; CLAVERO, VERÓNICA V.; ROLHAISER, FABIANA; ROMERO, ANA M.; JUDIS, MARÍA A.

Cancún, Quintana Roo

Congreso; IAFP 5 th Latin American Symposium in Food Safety 7th 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 fishmeat emulsified with 1.2% salt and 0.01% butylated hidroxyanisole. The additives wereincorporated 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 inunits of 100±1g, and weighed before and after cooking to determine the yield. The chewinesswas determined with a Brookfield Texture Analyzer and the total color with an UV-VISSpectrophotometer equipped with an integrating sphere. The data were obtained as themean±standard deviation of 5 replicates and analyzed using the Statgraphics plus software.Analysis of variance (ANOVA) for a confidence level of p